Ingredients

• 4 sheets filo pastry
• 3 teaspoons olive oil
• 1 leek, white section only, thinly sliced
• 4 eggs
• 125ml evaporated milk
• 210g canned red salmon, drained and flaked
• 1 tablespoon capers, coarsely chopped
• 1 tablespoon fresh dill
• Mixed salad to serve

Method

Step 1: Preheat oven to 180°C. Brush four tartlet pans (or muffin pans) lightly with olive oil.
Step 2: Cut filo sheets in half. Place in a stack and cut into quarters to make 32 squares. Brush each filo square with olive oil. Place 4 squares in the base of a prepared muffin pan, allowing the corners to extend over the edge. Place another 4 squares on top, rotating them slightly to cover the side of the pan. Repeat. Cook in the oven for 10 minutes.
Step 3: Heat the remaining oil in a large frying pan over medium-high heat. Add the leek and cook, stirring, for 5 minutes. Remove from heat
Step 4: Whisk the eggs and evaporated milk together in a large bowl. Add the leek, salmon, capers and dill, and gently stir to combine. Season with salt and pepper
Step 5: Pour the egg mixture evenly into filo cases. Bake in preheated oven for 20 minutes or until filling is just set. Serve with salad.

Nutritional Guide - Per Serve
Energy: 387cal
Protein: 25.5g
Fat: 16.6g
Sat Fat: 5.4g
Carbohydrate: 9.6g
Sodium: 416mg
Sugars: 6.4g