Filo tart with salmon and potatoes
- Cook potatoes in boiling, salted water for 10 minutes, then remove to cool. Cut the potatoes into large chunks.
- Heat oven to 170 degC. Spray a 20cm springform cake tin with oil. Working quickly, spray one sheet of filo lightly with oil. Place a second sheet on top and use to line the base and sides of the pan. Repeat with the remaining sheets of filo, laying these so that they fan out around the tin.
- Scatter the chunks of potato, cubed salmon and peas into the filo case. In a bowl, lightly beat the eggs with the milk. Add parsley and season with salt and pepper.
- Pour egg mixture into filo case. Bake for 45 to 50 minutes or until the egg mixture is just set. Slice and serve warm.