However with one significant difference to my original recipe, I swapped some of the grapeseed oil with butter and I have a nagging suspicion that made the big difference, because this time it tasted really nice. Or it could be that I grow impatient and don't bake it long enough or I don't know.
I also had different proportions on the greens, so here's the recipe.
250 g frozen spinach
2 large leeks
3 tbsp grapeseed oil
5 sprigs fresh thyme
1 dl chopped fresh parsley
2 tbsp dried mint
2 tbsp dried dill
2 tsp sage
salt and pepper to taste
25 g butter
200 g hot smoked salmon
75 g butter
540 g filo pastry (2 packets as it happens, there was some left over)
- Thaw the spinach over a sieve to remove excess liquid.
- Trim and wash the leek, then slice it thinly.
- Heat up the grapeseed oil on medium heat and add the leek to get it soft.
- Once it's softened, add the spinach and the herbs and stir in to mix well. Then season and continue to cook until it feels a bit dry.
- Take off the heat, then stir in a knob of butter (about 25 g) until it's melted completely. At this point you can put a break into this dish.
- About an hour and a half before you want to serve the dish, pre-heat your oven to 200 degrees C, then melt the 75 g butter on very low heat, just until it's melted, it should not bubble.
- Crumble the salmon into the greens and stir to mix well./li>
- Brush some of the butter on an oven-safe dish.
- Unpack the filo pastry and lay it out. If the pastry seems too thin, use two layers at a time. Also if it's in an awkward shape, overlap pieces to get a decent shape to roll.
- Brush melted butter onto the whole filo sheet, then dab teaspoon sized pieces on two thirds of it, leaving a third to form the outermost of the roll. Then carefully roll it up and place in your baking dish.
- Repeat until all the filo and filling have been used up. Any left-over pastry can be used as crunchy decoration. It still needs to be brushed with butter though.
- Finally brush the spanatchnik with the remaining butter and bake for about 45 minutes, until the filo turns golden brown.
- Note that if you run out of butter early, just melt some more, it may seem like a bad thing all this butter, but it's necessary to bake the filo pastry and make it crunchy.
The salmon we had was a new type, which in addition to being hot smoked also had chilli flakes and crushed pepper on top, which made it very tasty.
The spanatchnik was accompanied by white sauce, made with whipping cream and chives, instead of double cream and spring onions. I made it in the morning and let the flavours develop in the fridge.
On the whole extremely tasty.