1. Take one sheet of filo pastry and place it on a board, brush lightly with oil. Place a second sheet of filo on top, brush with oil and top with a third sheet. Place 4-5 spinach leaves in the centre of the filo, top with a frozen Sealord Simply Natural Hoki Fillet, spread a spoon of lite sour cream on the fish and sprinkle over 1/2 tsp of Gregg’s Dill and Lemon Seafood Seasoning.
2. Fold over filo and roll up to enclose the fish. Place the parcel seam side down on a baking paper lined oven tray and brush with oil; this prevents the pastry from drying out. Repeat with the remaining fish and filo.
3. Sprinkle the filo parcels with sesame seeds. Fan bake in oven preheated to 180°C for 30-35 minutes or until the filo is golden and the fish cooked through. While fish is cooking; combine yoghurt, second measure of Gregg’s Dill and Lemon Seafood Seasoning and cucumber, cover and set aside for the flavours to develop.
Serve hot filo parcels and Dill and Lemon yoghurt with salad and new baby potatoes.