750g baby new potatoes, halved or quartered
235g pack spinach
480g pack 4 Scottish salmon fillets, skinned and cut into roughly 1cm cubes
2 tbsp capers, roughly chopped
75g reduced fat cream cheese
1/2 x 20g pack dill, roughly chopped
4 sheets filo pastry
20g butter, melted
300g pack Tenderstem broccoli
1. Preheat the oven to 200ºC, gas mark 6. Boil a kettle and line a baking tray with baking parchment. Bring a pan of water to the boil. Add the potatoes and cook for 10 minutes. Drain and tip onto an unlined baking tray. Season and roast for 20 minutes.
2. Meanwhile, put the spinach in a colander and pour over just-boiled water until wilted. When cool, squeeze out any water then roughly chop. Combine in a bowl with the salmon, capers, cream cheese, 1/2 the dill and seasoning.
3. Brush a filo sheet with some of the melted butter, top with another sheet then slice in half. Repeat to make 4 pastry rectangles. Pile 1/4 of the salmon filling into the centre of each one. Brush the edges with butter, then scrunch up into a parcel. Dab the outside and tops with more butter and put on the parchment-lined baking tray. Bake for 15-18 minutes, until golden. Meanwhile, boil the broccoli for 3-4 minutes, until tender. Divide the parcels, broccoli and potatoes between plates and serve scattered with the remaining dill.