Salmon and kale filo pie

14 August 2017 by
First published: 25 August 2017

Cook up a storm in the kitchen and delight your guests with this tasty take on the traditional pie. Packed with kale, it’ll ensure you get your greens in and the shredded salmon gives a great omega-3 hit.


2 skinless salmon fillets

200g pack shredded curly kale

½tsp ground nutmeg

25g pack chives, chopped

3 sheets filo pastry

2½tbsp cold-pressed rapeseed oil

1½tsp sesame seeds


Pre-heat the oven to 200°C, gas mark 6.

Poach the salmon for 10-15 minutes until cooked through, then flake.

Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.

Mix the salmon with the chives and season with black pepper.

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.

Spread over ½ the salmon mixture and top with half the kale, season with pepper.

Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale.

Finally, top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds.

Bake for 15 minutes until golden.

Recipe courtesy of Rapeseed Oil Benefits

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Salmon and kale filo pie
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