Ingredients:

  • 1 lb (450g) fresh halibut fillet, skin removed
  • 2 cups (300g) fresh spinach, chopped
  • 1 tbsp (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp (2g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) nutmeg (optional)
  • 8 sheets filo pastry (around 1 package, thawed)
  • 1/2 cup (115g) unsalted butter, melted
  • 1 tbsp (15ml) lemon juice
  • Fresh dill or parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a skillet; sauté garlic until fragrant.
  2. Add chopped spinach; cook until wilted, about 2-3 minutes.
  3. Remove from heat, season with salt, pepper, and nutmeg; let cool slightly.
  4. Gently fold in chopped halibut.
  5. Preheat oven to 375°F (190°C).
  6. Lay one sheet of filo pastry on a clean surface, brush with melted butter; layer another sheet on top.
  7. Repeat until you have 4 layers, then cut the layered pastry into 4 squares.
  8. Place a portion of the halibut-spinach filling in the center of each square.
  9. Bring the corners of the pastry together and twist to seal.
  10. Place bundles on a lined baking sheet; brush tops with remaining butter.
  11. Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
  12. Remove from oven; let cool slightly. Garnish with fresh herbs if desired.