Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Heat olive oil in a non-stick frying pan over high heat. Sauté onion, garlic and mushrooms until soft. Stir in herbs and tomato paste; cook for a few minutes.
Step 2 Add corn, spinach, salmon and eggs to frying pan; cook until pie filling is heated through. Combine yoghurt with mayonnaise; add to filling and season with pepper.
Step 3 Stack 4 filo sheets on a work surface; keeping sheets together, cut into 3 even rectangles. Lay rectangles on one of the baking trays. Place 1/6 of the pie filling in centre of each rectangle; bring filo edges to centre and scrunch together to enclose filling. Spray pies with olive oil. Repeat process with remaining 4 filo sheets and filling. Bake filo pies for 20–25 minutes, or until golden brown.
Step 4 Meanwhile, boil potatoes in a medium saucepan of water; drain. Mash cooked potato in pan with zucchini, shallots, table spread and Mediterranean seasoning.
Step 5 Serve fish pies with vegie mash.