Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a knob of the butter in a frying pan then add the chard stems and season. Cook gently for 8-10 minutes or until the stems are tender. Add the leaves and garlic, and cook until the leaves are wilted and tender. Stir in the crème fraîche and salmon chunks, and cool.
Heat the oven to 200C/fan 180C/gas 6. Melt the rest of the butter in a small pan.
Brush the melted butter on three sheets of filo and use to line a 20cm springform cake tin, overlapping to fit. Tip the salmon filling into the middle and spread out until even. Fold over the filo then butter the last sheet of filo and scrunch up over the top. Bake for 20-25 minutes or until deep golden and crisp. Cut into wedges to serve.