- 400 g firm sustainable white fish, skinned and filleted
- flour, for dusting
- 90 g butter
- sea salt and freshly ground black pepper, to taste
- 4 phyllo pastry sheets
- 300 g spinach, cooked, squeezed dry and puréed
- 1 clove garlic, crushed
- 100 g feta, crumbled
- sesame seeds, for sprinkling
Preheat the oven to 190°C. Lightly dust the fish fillets in flour, then fry in a little butter over a medium heat until lightly browned. Remove from the pan, season and allow to cool.
Cut each sheet of pastry into 4 pieces. Brush each piece of pastry with melted butter, then sandwich together, 4 pieces at a time.
Season the spinach and mix in the garlic and half the feta. Spread a quarter of the spinach mixture in the centre of each square of pastry and top each with a piece of fish. Top with the remaining feta.
Fold the corners of the pastry over the filling to form an envelope. Brush with melted butter to seal and sprinkle with sesame seeds. Arrange on a baking tray and bake for 15 minutes, or until golden.