200g Aoraki Smoked Salmon pieces
30g baby spinach
250g lite cream cheese
1 egg white
12 sheets filo pastry
Preheat oven to 200°C. Finely slice leek and sauté in butter for 5 minutes to caramelise.
Grate zucchini and squeeze out moisture. Combine cream cheese, half the salmon and egg white in a food processor then blend until smooth. Add remaining salmon, leek, zucchini, baby spinach and mix gently.
Melt butter and cool slightly. Layer 3 sheets of filo by brushing with butter between each sheet. Place a strip of salmon mixture along the long edge of filo. Roll up and then form then into a spiral. Repeat 3 more times forming a larger spiral. Brush with butter and sprinkle with sesame seeds.
Bake in preheated oven for 20 minutes until golden brown. Remove from oven, cool slightly and slice into wedges