Filo Pastry cups with Baked Eggs & Smoked Salmon

  • 30 minsCooks in 30 mins
  • Medium Medium
  • Serves 4Serves 4


Step 1

Preheat oven to 180°C. Brush four holes of a muffin pan with melted butter to lightly grease.

Step 2

To make the filo pastry cups, first cut the filo sheets in half, then place in a stack and cut into quarters. Pace one square in each muffin tray and brush with melted butter. Repeat this process five times, until the filo has formed a cup shape. Cook in oven for 5 minutes or until just crisp.

Step 3

To make the filling, beat the ricotta and eggs together in a medium bowl until combined. Mix in the parmesan, shallots, dill and chilli flakes. Season with salt and pepper.

Step 4

Remove the filo cases from oven and fill with the egg mixture. Reduce the oven temperature to 160°C and cook for a further 10 minutes.

Step 5

Arrange slices of smoked salmon on top of each cup and sprinkle with chopped capers. Garnish with extra dill. *Recipe developed by Bianca Johnston and Thalia Papadakis.


  • 460g (4 portions) Tassal Fresh Tassie Salmon, skin-off
  • 50g butter, melted
  • 6 sheets filo pastry
  • 125g Ricotta cheese
  • 3 eggs
  • 2 Tbsp finely grated parmesan
  • 1 green shallot, finely chopped
  • 2 tsp dill, finely chopped
  • 1/4 tsp chilli flakes
  • Salt and pepper, to season
  • 200g Tassal smoked salmon, cut into thin strips
  • 2 Tbsp capers, chopped
  • 3 dill sprigs, to garnish