Dr. Joanna McMillan's Salmon & Spinach Filo

Dr. Joanna McMillan's Salmon & Spinach Filo

Cooking time


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Put the spinach in a glass bowl and microwave for 1 minute to wilt. Roughly chop.
  3. Mix the spinach with the cream cheese and lemon.
  4. Lay out a sheet of filo and spray (I fill a pump spray with my Cobram Estate Extra Virgin Olive Oil) or brush with extra virgin olive oil. Layer over a second sheet of filo and oil the edges.
  5. Place a salmon fillet at one end and top with a quarter of the spinach mixture and a few dill sprigs. Fold over the edges and then roll from one end to create a parcel. Lay onto the prepared tray. Repeat with the other 3 fillets.
  6. Brush the top of the parcels with the egg wash and sprinkle with the black sesame or Nigella seeds. Bake in the oven for 25 minutes or until golden brown.
  7. Slice in half on the diagonal and serve with potatoes tossed in extra virgin olive oil and then roasted or air-fried and a lovely mixed salad.

Ingredients Chevron Icon

100g spinach

150g light cream cheese

Rind & juice of ½ lemon

8 sheets filo

2 tb Cobram Estate Extra Virgin Olive Oil

4 salmon fillets, skin and any bones removed

Handful dill sprigs

1 egg, whisked with fork

Sprinkle nigella seeds or black sesame seeds