Season the salmon fillets with salt and pepper and sear both sides in olive oil in a hot frying pan, not cooking all the way through. Allow to cool slightly and set aside.

Slice the shitake mushrooms, julienne the red pepper and preheat a frying pan. Sauté the mushrooms, spinach, peppers and garlic in olive oil and season to taste. Allow to drain and cool.

Lay out one sheet of phyllo dough and brush melted butter on the sheet with a pastry brush. Repeat with two more sheets, layering one on top of the other. Cut the sheets in half and place some of the mushroom, spinach and pepper mixture (about 85 gm or 3 oz) about 2 inches from the bottom of the layered sheets. Place a piece of salmon on top and fold the dough from the bottom over the salmon and roll over once. Then fold in both sides and roll the salmon until it is completely rolled in the phyllo dough. Brush the top with melted butter and repeat with the next three portions.

Once complete and ready to eat, place on a pan and bake uncovered at 175º C (350º F) for 12 to 16 minutes and until phyllo is golden brown. Serve with your favourite side dishes. You could also serve the salmon with a sauce if you wish. A red pepper or grainy mustard dill sauce would go well with this dish.