Salmon and kale filo pie

Salmon and kale filo pie


  • 2 skinless salmon fillets
  • 200g (7.05 oz)pack shredded curly kale
  • ½ tsp ground nutmeg
  • 25g (0.9 oz) pack chives, chopped
  • 3 sheets filo pastry
  • 2 ½ tbsp. cold-pressed rapeseed oil
  • 1 ½ tsp sesame seeds


  1. Pre-heat the oven to 200°C, gas mark 6.
  2. Poach the salmon for 10-15 minutes until cooked through, then flake.
  3. Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.
  4. Mix the salmon with the chives and season with black pepper.
  5. Brush the sheets of filo pastry with the oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish.
  6. Spread over ½ the salmon mixture and top with half the kale, season with pepper.
  7. Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale.
  8. Finally, top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds.
  9. Bake for 15 minutes until golden.


Preparation time: 15 mins

Serves: 4

Nutrition: n/a


Serve with some delicious potatoes.

Wine parings 


Pair with the Black Tower Rosé, this tasty medium sweet wine has notes of cherry, pineapple and strawberry and raspberry.