份量Serve: 6
| 材料 | INGREDIENTS |
| 3束 大葱 | 3 leeks |
| 2個 西式翠玉瓜 | 2 large courgettes |
| 橄欖油 | olive oil |
| 2小枝 百里香 | 2 sprigs of fresh thyme |
| 200克 剩食三文魚 | 200 g leftover cooked salmon |
| 100克 希臘羊奶芝士 | 100 g feta cheese |
| 1個 檸檬 | 1 lemon |
| 3隻 走地雞蛋 | 3 large free-range eggs |
| 1包250克的千層酥皮 | 1 x 250 g pack of filo pastry |
| 15克 帕瑪森芝士 | 15 g Parmesan cheese |
| 1個 羅馬生菜 | 1 romaine lettuce |
| 3湯匙 特級初榨橄欖油 | 3 tablespoons extra virgin olive oil |
做法 Method
1. 把大葱修剪好及與西式翠玉瓜粗略地切好，放到一個開了慢火及已放橄欖油及百里香的大鍋裡。煮約30分鐘，或直至材料變軟及轉淺金黃色，開始的5分鐘把鍋的蓋子合上，不時攪動。當材料變軟及甜時，調味及放在一邊涼5至10分鐘。
Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a lug of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.
2. 預熱焗爐180 ºC /350ºF/。三文魚切片及加入於而涼的大鍋內，再加入已弄碎的希臘羊奶芝士及磨好的檸檬皮，然後加入雞蛋及拌勻。把酥皮鋪於一個塗了少許油的可放入焗爐的平底鑊或盤子(約30cm)，酥皮交疊地放，邊沿的位置可把酥皮突出，確保鑊或盤子的底部完全被酥皮蓋住及確保邊沿位置有足夠突出的酥皮以便包著材料，放酥皮的時候一邊塗橄欖油。
Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish (roughly 30cm), overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go.
3.把三文魚釀料加在酥皮上，把突出的酥皮摺好形成一個蓋子。在面頭塗上橄欖油，放在焗爐的底部焗45至50分鐘，或直到熟透及呈金黃色及變脆。
Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.
4. 同時，把生菜及青瓜切片。把檸檬汁、特級初榨橄欖油及少許鹽及黑椒混合，灑在沙律菜上。
Meanwhile, slice the lettuce and cucumber . Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad veg.
5. 把三文魚批放在木板上，切件便可享用。
Transfer the filo pie to a board, cut into wedges, and serve.
貼士
可以把百里香小枝浸在油裡，在放在批上才放入焗爐。
TIP
To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it.
More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/salmon-filo-pie
Special thanks on translation: Ms Sylvia Lau
Food.Asia 