“Chard is one of those vegetables we always have to hand on our allotment. It’s easy to grow, hard to kill, and is biennial – so you get two years of delicious colourful leaves from a single plant. Luckily, it’s also really versatile, so you’ll never run out of ways to enjoy it.
This salmon pie is a great spring treat that’s easy to make and packed full of vegetable goodness. The walnuts add welcome crunch and the buttery filo is crisp and light. It’s great eaten straight from the oven or cold in slices as the centrepiece of a picnic.”
Prep time: 20 minutes
Cooking time: 20-25 minutes
500g salmon, skinned, and cut into large cubes
75g walnuts, broken into pieces
2 garlic cloves, minced
180g cream cheese
Zest of 1 lemon
Juice of 1/2 a lemon
5 sheets of filo pastry
To prepare the salmon, remove the skin and cut into large 1-inch chunks, then put it back into the fridge until later.
Separate the chard stalks from the leaves and roughly chop the stalks. Slice the leaves into ribbons and set to one side.
Next, heat a tablespoon of olive oil in a frying pan and fry the chard stalks for five minutes over a medium heat. When the stalks have softened, add the walnuts, garlic, chard leaves and spinach and stir everything together. Continue to cook until the chard and spinach leaves have wilted.
Remove the pan from the heat and add the lemon zest, salmon and cream cheese. Season generously with sea salt and black pepper and mix together well.
Preheat the overs to 200C/180C fan.
Take an ovenproof dish and brush it all over with some of the melted butter. Brush one of the filo sheets with more of the butter and place it in the dish, allowing any overlapping corners to hang free. Add another 2 sheets in the same way before scooping in the filling. Pull any overlapping bits of pastry over the filling and top off with 2 more butter-brushed sheets, crinkling them up with your fingers.
Cook for 20-25 minutes until the pastry is golden brown and crispy. Serve with buttery new potatoes and salad, or simply eat on its own in big slices.