• Preheat the oven to 180°C/350°F/gas 4. Put a large shallow
  casserole pan on a medium-high heat with a spritz of olive
  oil, the spinach and most of the dill, stalks and all, reserving a
  few fronds for garnish. Cook for 10 minutes, or until the excess
  moisture has evaporated, stirring occasionally. Remove to a
  board, finely chop and season to perfection with sea salt and
  black pepper.
  1
  Lay out 2 sheets of overlapping filo on a clean work surface
  with the short ends facing you. Spritz with olive oil, then put
  the other 2 sheets on top and spritz again. Sit 2 trout fillets
  facing each other in the middle at the bottom, so the thinner
  ends of the fillets overlap, pile the spinach mixture on top in
  an even layer, then sit the remaining fillets on top. Fold in the
  sides of the filo, then roll it up into a parcel. Place on an oilspritzed baking tray, generously spritz with oil and cook for 30
  minutes, or until golden and cooked through.
  2
  Meanwhile, wipe out the pan. Spritz it with oil, then peel, finely
  chop and add the garlic. Halve and add the tomatoes, and
  cook on a medium heat for 5 minutes, or until softened. Pour
  in the beans, juice and all, and simmer for another 5 minutes,
  or until thickened, then add ½ a tablespoon of red wine
  vinegar and season to perfection.
  3
  Stir the Dijon through the yoghurt, and serve it all together,
  with lemon wedges on the side and the reserved dill
  scattered over the top.
  

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