Salmon and spinach parcelsSalmon and spinach parcels (serves 4)

Ingredient Calories per serving
50g butter 90
100g fresh spinach, trimmed and roughly shredded 6
150g ricotta cheese 52
Rind and juice of 1 lemon 3
Freshly ground pepper 0
6 phyllo/filo pastry sheets 90
4x100g uncooked salmon fillets 206

Total calories per serving: 445

Method: Put the butter in a small saucepan, melt it and pour half of it into a small bowl. Put the pan back on the heat with the remaining butter and add the chopped spinach. Cook the spinach until wilted, then remove from the heat and mix in the ricotta, lemon juice and rind and fresh pepper.

Unroll the pastry sheets. Spread the first out and brush it with the melted butter. Spread another sheet over the first, brush with butter again and finish by laying the third sheet over the second. Place a salmon fillet on each half of the pastry sheet and top them with a quarter of the spinach mixture. At this point it looks like this:

Salmon on pastry

Cut through the pastry sheets between the two salmon fillets, then fold the edges of the pastry over the fish to make a parcel. Place them on a baking sheet with the folded edges uppermost. If you have any melted butter left, brush it over the top. Repeat this process with the remaining three sheets of pastry and the other two salmon fillets, then oven-bake the parcels at 375°F/190°C for twenty minutes.