Jamie Oliver’s Salmon Filo Pie is a gorgeous savory pie made with layers of crisp filo pastry, tender salmon and a rich mix of spinach, herbs and creamy goodness. It’s baked until golden and crackling on the outside but inside it’s soft, warm and satisfying.
Unlike a traditional pie with heavy shortcrust or puff pastry, this one is lighter thanks to the filo which also gives it that lovely crunch. It’s perfect for a weekend dinner or even a special occasion if you want something that feels a bit more ’dressed up’ but without all the fuss.
Jamie Oliver Salmon Filo Pie Recipe
Ingredients Needed
You won’t need a shopping cart full of items. The ingredients are simple, fresh and all about flavor:
- Salmon fillets – skinless, boneless (around 400-500g)
- Filo pastry – about 6-8 sheets
- Baby spinach – a couple of big handfuls
- Fresh dill – chopped (or parsley if you prefer)
- Spring onions – finely sliced
- Lemon zest – for that zippy brightness
- Cream cheese or ricotta. creamy base that binds everything
- Olive oil or melted butter. to brush the filo
- Salt & pepper – essentials!
Optional but lovely additions:
- A bit of grated Parmesan
- A small red chili, finely chopped, for a gentle kick
- Nutmeg – just a pinch, especially if you’re using spinach
Equipment Needed
Nothing fancy! Just the basics:
- A non-stick frying pan – to wilt your spinach
- A mixing bowl – for combining the filling
- A baking dish or ovenproof frying pan – round or square, medium-sized
- A pastry brush – to oil the filo (a spoon works in a pinch)
- Oven – preheated and ready to go
- Grater – for lemon zest and optional cheese
How To Make Jamie Oliver’s Salmon Filo Pie
Let’s walk through the process. It’s not complicated but timing and layering matter.
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Prep the Filling
Start by wilting the spinach in a pan with a tiny bit of oil or water. Let it cool slightly, then squeeze out any excess liquid. Chop it roughly.
In a bowl, flake in the salmon (raw is fine. it’ll cook in the oven). Add chopped spring onions, spinach, herbs, lemon zest, cream cheese (or ricotta), salt, pepper and any extras you like-Parmesan, chili, nutmeg. Mix it all gently.
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Get the Filo Ready
Lay out your filo sheets on a clean surface. One by one, brush each sheet lightly with olive oil or butter. Layer them in your greased baking dish, allowing the sheets to overlap and hang over the edges. Think of it like a star pattern-turning each sheet slightly as you go.
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Add the Filling
Spoon your salmon mixture into the center. Smooth it out evenly so it cooks through properly.
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Wrap It Up
Fold the overhanging filo back over the filling, crinkling and scrunching it up a bit. If you need extra sheets to cover the top, go for it. just keep brushing with oil or butter so it crisps up.
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Bake
Into the oven it goes-about 180°C (350°F) for 30-40 minutes, until golden brown and crispy on top. If it’s browning too fast, you can loosely cover it with foil halfway through.
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Rest, Then Serve
Let it rest for 5-10 minutes before slicing. That helps the filling set and makes cutting easier.
What I Learnt
Cooking this pie taught me a few things:
- Filo pastry is less intimidating than it looks. As long as you keep it covered with a damp towel while you work, it won’t dry out or tear too easily.
- Don’t overmix the filling. You want little chunks of salmon, not a paste.
- The combo of lemon zest and fresh herbs? Game-changer. It makes everything feel fresher and cleaner.
- Filo gives you all the crunch of pastry with half the heaviness. which means second helpings feel totally justified.
- It’s really forgiving. Forgot Parmesan? No big deal. Used parsley instead of dill? Still delicious.
Recipe Tweaks For Jamie Oliver’s Salmon Filo Pie
Jamie’s original recipe is a banger-crispy filo, flaky salmon, creamy filling. But let’s be honest, there’s always room to play.
1. Swap the Fish (Yes, Really!)
Not everyone’s into salmon. Try smoked trout for a more intense flavor or go delicate with cod. Even canned tuna works in a pinch. just drain it well and adjust your seasoning.
2. Punch Up the Greens
Jamie often uses spinach or watercress. Great choices. But kale or chard brings extra texture and bite. Quick tip: sauté your greens first. It gets rid of excess moisture and brings out a deeper flavor.
3. Add Some Zing
The classic version leans creamy and mellow. A teaspoon of Dijon mustard or a squeeze of lemon juice stirred into the filling adds a sharp little kick that cuts through the richness beautifully.
4. Cheese? Yes, Please.
Feta crumbles bring salt and tang. Ricotta keeps it mild. Or toss in a little grated Gruyère for meltiness. Just go light-you’re enhancing, not drowning the dish.
5. Herbs Make the Difference
Fresh dill is a no-brainer with fish. But don’t stop there. Parsley adds brightness. Tarragon gives it a French twist. A touch of fresh mint? Surprisingly good, especially if you’re leaning Greek with the feta.
6. Want a Heartier Bite?
Add boiled potatoes or roasted sweet potato cubes to the filling. It makes the pie more satisfying. especially on chilly nights.
7. Level Up Your Filo Game
Brush the layers with browned butter instead of just oil. That nutty flavor takes the crust to another level. And don’t be shy with layering-five or six sheets minimum for max crisp.
Storage Tips For Leftovers
So you made the full pie and couldn’t finish it. No problem-here’s how to keep those leftovers tasting just as good the next day.
1. Cool It First
Don’t rush this step. Let the pie cool completely before covering. Wrapping it while warm traps steam and turns that glorious crisp filo into a soggy mess.
2. Store in the Fridge, Not the Freezer (Mostly)
Filo pastry doesn’t always freeze well once baked. It tends to go limp when reheated. That said, if you have to freeze, wrap slices individually in parchment and then foil. It’ll help preserve the texture a bit better.
3. Airtight Is Key
Pop leftovers in an airtight container and keep them in the fridge. Eat within 2-3 days for best results.
4. Reheating Right
Microwave? Not your friend here. Use a hot oven-180°C (350°F)-and reheat uncovered for 15-20 minutes. The crust will crisp up again and the filling will heat evenly. You can also use an air fryer if you’re into that. it works wonders.
What To Eat With Jamie Oliver’s Salmon Filo Pie?
You’ve got this gorgeous golden pie-now let’s build the perfect plate.
1. Light Salads Work Wonders
Think fresh, crisp and citrusy. A fennel and orange salad cuts through the richness of the pie beautifully. Or try rocket with lemon vinaigrette. Even a shaved cucumber and radish salad with dill dressing fits right in.
2. Roasted Veggies for Comfort
If you want something cozy, go for roasted carrots with cumin or buttery leeks with thyme. Sweetness from roasted root veg pairs really well with the salty-savoury pie.
3. Go Greek-ish
Leaning into the Mediterranean vibe? Whip up some tzatziki, a few olives, maybe a tomato and red onion salad with a drizzle of olive oil and oregano. Super fresh, zero effort.
4. Grains or Potatoes? Maybe.
Not essential but a spoon of herby couscous or a little lemony quinoa works nicely if you’re feeding a crowd. You could also do crispy smashed potatoes on the side, though the filo already brings the crunch.
5. Drink Pairings
White wine is the obvious pick-Sauvignon Blanc or a chilled Chardonnay. Non-alcoholic? Try sparkling elderflower or cucumber water with mint. Keeps it fresh and fancy.
FAQs
How Do I Make Jamie Oliver’s Salmon Filo Pie?
Start by cooking the salmon and mixing it with cream cheese, dill, and lemon. Layer filo pastry in a dish, adding the filling, then top with more filo. Bake until golden.
Can I Use Frozen Salmon For This Recipe?
Yes, you can. Just make sure to thaw and drain the salmon properly before cooking to avoid excess moisture.
How Do I Get Crispy Filo Pastry?
Brush each layer of filo with melted butter or olive oil and bake at a high temperature to get that perfect crispy finish.