Salmon Pilaf Pockets

Preheat oven to 180C. Spray the inside of six 12cm diameter individual pie tins with olive oil spray. Cut and divide salmon into 125g portions (some portions will contain more than one piece of salmon). Set aside.

Heat oil in a medium saucepan over a medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and cook stirring for 1 minute longer. Add chicken stock and pepper. Bring to the boil, then reduce heat to low. Cover and cook 14 minutes. Remove lid, add spinach then cover and cook 1 minute longer. Remove from heat and stir spinach through rice. Transfer to a heatproof bowl and set aside to cool, then stir in dill and lemon rind.

Cut the filo pastry stack in half to form 2 rectangular stacks (approx 22cm x 27cm). Cover with a clean tea towel to prevent the filo from drying out. Place 1 filo sheet on a kitchen bench. Spray with olive oil. Place another piece of filo on top at a slight angle and spray with olive oil. Repeat with 4 more filo pieces, to form a star shape.

Gently press the oiled filo stack into a prepared pie shell allowing the edges of the filo stack to hang over the sides of the tin. Place one-sixth of the rice mixture (about 3/4 cup) into the base of the pie. Top with a portion of salmon, season with salt and pepper. Fold pastry flaps over to enclose salmon and press pastry edges together firmly. Spray with olive oil and sprinkle with some sesame seeds. Transfer to an oven tray. Repeat with remaining filo pastry, rice mixture, salmon and sesame seeds.

Bake for 20 minutes or until golden brown. Serve with tzatziki.