FILO PARCELS WITH CREAMY PRAWNS AND SPINACH RECIPE
Our filo parcels are packed with creamy prawns and spinach. They make a delicious snack but they are perfect for a mid-week dinner too.
Provided by Jules Mercer
Categories Dinner, Lunch, Snack, Starter
Time 30m
Yield Makes: 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C, Gas 6. Wash the spinach and put into a large pan over a medium heat for 5 mins until wilted. Allow to cool, then drain well, squeezing out any excess liquid.
- Melt a knob of butter in a frying pan and add the leek. Cook for 5 mins, until soft. Stir in the garlic and cook for a further minute. Gradually add in the flour and stir over the heat for 1 min. Gradually add in the milk, stirring all the time to avoid lumps. Stir in the wine and return to the boil. Simmer for a few minutes until the sauce has thickened. Reduce the heat and add the prawns, and season with salt and pepper, stirring for 5 mins. Remove from the heat and fold trough the cheddar, dill, cream and spinach.
- Brush the filo pastry sheets with melted butter, put ¼ of the filling onto one side of each rectangular sheet of pastry. Roll twice then fold in the edges and continue to roll to seal. Place on a baking tray and brush the remaining melted butter over, bake for 15-20 mins, until golden brown.
- Serve with a big fresh salad.
Nutrition Facts : @context https, Calories 454 Kcal, Fat 24 g, SaturatedFat 13.5 g, Carbohydrate 33 g
SALMON & LEEK FILO PARCELS
Make and share this Salmon & Leek Filo Parcels recipe from Food.com.
Provided by hard62
Categories Lunch/Snacks
Time 40m
Yield 3 Parcels, 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.
Nutrition Facts : Calories 509.7, Fat 22.2, SaturatedFat 8.5, Cholesterol 55.8, Sodium 1778.6, Carbohydrate 39.6, Fiber 3.3, Sugar 5.3, Protein 37.9
SALMON & LEEK PARCEL
A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3
Provided by Good Food team
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
- Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
- Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
- Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
- Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
Nutrition Facts : Calories 480 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
CREAMY FISH & LEEK PIE
Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash
Provided by Tommy Banks
Categories Dinner, Fish Course, Main course, Supper
Time 2h5m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
- While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
- Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
CREAMED CHARRED LEEKS WITH FILO FETA PARCELS RECIPE - (4.4/5)
Provided by ltrodrigu
Number Of Ingredients 18
Steps:
- Make Creamed Leeks: Preheat a griddle or cast-iron pan over high heat. Drizzle leeks with ½ tablespoon oil. Place leeks on hot griddle and cook, flipping occasionally, until slightly charred, about 7 minutes. Remove leeks from heat and let cool. Cut cooled leeks into 1-inch lengths, discarding roots. Heat 1 tablespoon oil in a medium saucepan over medium heat. Once hot, add scallions and garlic, and cook until tender, 3-5 minutes. Stir in cream and leeks until combined. Reduce heat to medium-low and simmer until leeks are tender, cream has reduced by ⅔ and consistency is similar to creamed spinach, 30-35 minutes. Stir in herbs and season with salt and pepper. Turn heat off and leave pan on stove, covered, to keep warm. Make Filo Feta Parcels: Lay thawed filo dough sheets in a stack on a dry work surface. Remove one sheet of dough and lay flat on surface. Cover remaining stack of filo dough with a layer of plastic wrap, then a damp towel. Working quickly, brush sheet of filo with melted better, then fold in half crosswise from bottom to top. Brush top layer again with melted better. Place 1 feta square at left end of filo, about 2 inches from edge of dough. Sprinkle feta with thyme leaves, if using. Fold left short end of filo over feta, then fold two long edges over top of feta. Roll filo-feta packet from left to right to form a neat parcel. Brush surface with melted butter. Repeat with remaining filo and feta. Heat oil in a large nonstick pan over medium heat. Once hot, fry feta-filo parcels until just golden, 2-3 minutes per side. To serve, place parcels on top of creamed leaks, drizzle with honey and sprinkle with sesame seeds. Serve immediately with a glass of ouzo!
SALMON & LEEK PARCELS
Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
- To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
- Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.
Nutrition Facts : Calories 793 calories, Fat 55 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.75 milligram of sodium
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CREAMY FISH IN FILO PASTRY - HEART MATTERS - BHF
From bhf.org.uk
- 1. Heat oven to 220oC/200oC fan/gas mark 7. Spray or wipe a small frying pan with oil. Fry mushrooms and onions together until soft. Stir in spinach. Cook until spinach is wilted and liquid has evaporated. Leave to cool. 2. Put spread, flour and milk in a small saucepan. Set over medium heat and whisk constantly until the mixture boils. Reduce heat, continue whisking until sauce is thickened and smooth. Stir in lemon zest and parsley. Season with black pepper and leave to cool. 3. Lay out pastry sheets. Fold in half. Divide mushroom mixture between pieces of filo. Top with pieces of fish and cool sauce. 4. Spray pastry with a little oil (or brush lightly with oil if you don't have an oil spray). Wrap it up and over the fish. Fold in edges and tuck under to form a parcel. 5. Lift parcels onto lightly oiled tray. Bake for 15 minutes until pastry is golden and crisp.
- Reader-tested recipe This recipe has been tried and tested by members of our Patient Information Panel.
- Heart Matters reader Anne Dixon said: "I usually avoid using filo pastry but it wasn't as hard as I thought. To save time you could use quark instead of making the sauce. Next time I would use asparagus or leek instead of the spinach, and maybe a bit more mushroom. "I served this with sweet potato wedges and stir fried courgettes, red pepper and the remaining red onion."
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