1. Heat oven to 220oC/200oC fan/gas mark 7. Spray or wipe a small frying pan with oil. Fry mushrooms and onions together until soft. Stir in spinach. Cook until spinach is wilted and liquid has evaporated. Leave to cool.
2. Put spread, flour and milk in a small saucepan. Set over medium heat and whisk constantly until the mixture boils. Reduce heat, continue whisking until sauce is thickened and smooth. Stir in lemon zest and parsley. Season with black pepper and leave to cool.
3. Lay out pastry sheets. Fold in half. Divide mushroom mixture between pieces of filo. Top with pieces of fish and cool sauce.
4. Spray pastry with a little oil (or brush lightly with oil if you don't have an oil spray). Wrap it up and over the fish. Fold in edges and tuck under to form a parcel.
5. Lift parcels onto lightly oiled tray. Bake for 15 minutes until pastry is golden and crisp.
This recipe has been tried and tested by members of our Patient Information Panel.
I served this with sweet potato wedges and stir fried vegetables
Heart Matters reader Anne Dixon said:
"I usually avoid using filo pastry but it wasn't as hard as I thought. To save time you could use quark instead of making the sauce. Next time I would use asparagus or leek instead of the spinach, and maybe a bit more mushroom.
"I served this with sweet potato wedges and stir fried courgettes, red pepper and the remaining red onion."
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