Feta, Spinach, and Salmon en Croûte is a dish that features tender salmon fillets topped with a mixture of feta, spinach, and cream cheese, all encased in flaky puff pastry.

Ingredients-

• 4 salmon fillets

• 125g spinach, cooked and chopped

• 1 tsp black pepper

• 375g rolled puff pastry

• 1 egg (beaten, for brushing)

• 1 tbsp cream cheese

• 1/2 block feta

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 tbsp olive oil

Instructions-

1. Preheat your oven to 200°C (390°F).

2. To prepare the spinach, place 125g of baby spinach in a microwave-safe bag. Add a splash of water and fold the bag to seal it. Microwave for 1-2 minutes until the spinach wilts.

3. After microwaving, remove the bag and squeeze the spinach to remove all excess moisture. Set the spinach aside.

4. In a bowl, combine the cream cheese, crumbled feta, lemon zest, and lemon juice. Mix these ingredients together thoroughly.

5. Roll out the puff pastry and cut it into 4 equal-sized rectangles.

6. Place the salmon fillets on one side of each puff pastry rectangle. If the fillets are long, you can cut them in half to make a square shape.

7. Spoon the feta mixture onto the salmon fillets, then add the cooked and squeezed spinach on top. Sprinkle with black pepper.

8. Brush the edges of the pastry with the beaten egg.

9. Fold the pastry over the salmon and filling to create a rectangle. If the pastry is too slippery, allow it to dry for a moment, then press and seal the edges with a fork. Trim any rough edges to neaten the parcels.

10. Place the prepared parcels on a baking parchment-lined baking tray.

11. Bake in the preheated oven at 200°C (390°F) for 20 minutes or until the pastry is golden brown and the salmon is cooked through.

12. Serve the Feta, Spinach, and Salmon en Croûte hot, accompanied by your choice of sides like broccoli, buttered new potatoes, or roasted potatoes.