Trout & Feta Papillote Starter

Trout & Feta Papillote Starter

  • Serves 4 guests.Dewald & Tshepo Trout & Feta Papillote Starter
  • Two Trout Fillets
  • Four Spinach Leaves
  • 80g Feta Cheese
  • Four Filo Pastry sheets
  • 50 g Melted Butter
  • Pinch of Nutmeg
  • Salt & Pepper to taste


  1. Preheat oven to 180°C
  2. Marinate Trout fillet with Salt, Pepper & Lemon juice for 10 minutes.
  3. Sear Trout fillet on both sided, leave to cool.
  4. Blanch Spinach in Hot Water until wilted, drain excessive water.
  5. Melt Butter.
  6. Brush each Filo Pastry sheets with the melted Butter.
  7. Arrange 1st fillet of trout on the centre of Filo Sheets followed by Spinach, Nutmeg & crumble Feta Cheese and lastly 2nd Trout fillet.
  8. Wrap Filo Pastry around the filling, making sure the ends are firmly closed up, locking all the flavours in.
  9. Bake parcel for 6-10 minutes until the Filo is golden brown.

Dewald & Tshepo

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