Salmon and prawn pie

20 g butter
a bunch of spring onions
1 tbsp plain flour
200 ml milk
375 g salmon fillet
100 g king prawns
80 g frozen green peas
lemon zest and juice
4-8 filo pastry sheets

Heat oven to 180° C. Melt butter in a large pan and cook chopped onions for few minutes, add flour, heat for 30 sec., pour milk. Then add salmon cubes, prawns, peas, lemon zest and juice, season. Heat for about 5 minutes. Then pour this mixture into an ovenproof dish, cover with filo sheets brushed with melted butter (or oil for a healthier option) and bake in the oven for 15 minutes.

Spinach and ricotta filo pasties

400 g frozen spinach
250 g ricotta
1/4 tsp nutmeg
170 g pack filo pastry
50 g melted butter

Heat oven up to 180C. Defrost spinach and mix with ricotta, nutmeg, season with salt and pepper, mix well. Take one filo pastry sheet, cover with butter and put another sheet on top. Put a spoonful of ricotta mixture and roll into a small parcel. Repeat with remaining sheets and mixture. Bake in the oven for about 15 min.