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Philadelphia, Salmon and Spinach Filo Tartlets

These creamy Philadelphia salmon tartlets are bursting with flavour and can be whipped up in no time. 🤤


340 grams Philadelphia Cream Cheese with Garlic & Herbs

4 salmon fillets, skinned

2 shallots, finely chopped

12 sheets of filo pastry

Zest & juice of 1 lemon

1 tablespoon sea salt

1.5 tablespoons black pepper

600 grams spinach

1 tablespoon melted butter


1. Preheat oven to 190°C.

2. Lay 4 salmon fillets in a foil tent, drizzle with olive oil, season with salt and pepper and lemon zest. Bake for 15 minutes or until cooked. Set aside.

3. Set a frying pan over medium heat. Sauté shallots for 5 minutes or until soft. Add spinach, stir and cook until it wilts. Squeeze out excess moisture through a strainer, season with salt and pepper, a squeeze of lemon juice, and leave spinach mix to cool.

4. Cut the filo pastry into 11cm squares. Layer 3 pieces, buttering in between each layer.

5. Place the three layers of filo pastry into the hole of a muffin tray, alternating the pieces so the pastry looks like stars.

6. Blind-bake the pastry for 5 minutes or until golden brown.

7. Whist the cases are baking, flake salmon into a bowl with the cooled spinach and shallot mix. Mix with 340 grams of Philadelphia Cream Cheese with Garlic & Herbs.

8. Remove the pastry cases from the oven and dot a heaped tablespoon into each.

9. Bake for a further 5 minutes, serve with a quenelle of Philadelphia Cream Cheese with Garlic & Herbs. Top with roasted tomatoes and vibrant steamed beans.