Salmon and Spinach Puff Pastry Pie

Name: Salmon and Spinach Puff Pastry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: France
Ingredients: 1 puff pastry; 400 g of salmon (fresh); 200 g of spinach (fresh); 150 g of cheeses (fresh, plain); 1 eggs; 10 ml of olive oil; 3 g of salt; 2 g of pepper; 5 g of dill (fresh)

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Puff pastry pie, crispy on the outside 🥐, with a melting center thanks to the salmon and slightly creamy spinach.
Balanced, savory, and green flavor 🌿.
Ideal for an evening meal, a weekly menu, or a lunchbox.
Keeps 2 days in the refrigerator and can be frozen after baking ❄️.

Total time: 45 min
Prep: 15 min
Cook: 30 min
Difficulty: Easy
Per person: €2.25

By the CookinBreak team

Ingredients 9

servings

Estimated cost €9.00

Equipment

Skillet
Mixing bowl
Pastry brush
Parchment paper
Baking sheet
Oven
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

Heat the olive oil in a skillet and cook the spinach for , until the water has completely evaporated.
Cut the salmon into even pieces.
In a mixing bowl, combine the cream cheese, spinach, salmon, salt, pepper, and dill.
Unroll the puff pastry on a baking sheet lined with parchment paper.
Place the filling in the center and fold the pastry over to form a well-sealed pie.
Brush with the beaten egg.
Bake for , until the pastry is nicely golden and crispy.

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

For dessert

Chocolate Yule Log

51 minMedium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

520kcal

Protein28 g22%
Carbs28 g22%
Fat32 g56%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Squeeze the spinach thoroughly after cooking 🥬. Too much moisture softens the dough and keeps the pastry from turning crispy.
If the pastry browns too quickly, cover it with aluminum foil toward the end of baking 🔥.

Freezing : Can you freeze this recipe?

Yes

Works very well, cooked or raw (without egg wash), up to 2 months. Wrap airtight. Thaw slowly in the refrigerator.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the refrigerator. The crispiness of the pastry may decrease.

Making ahead : Can you make it the day before?

Yes

Prepare the filling (salmon, spinach, cheeses, eggs) the day before. Store chilled in an airtight container. Assemble and bake on the day.

Reheating : How do you reheat it?

Oven at 160°C for 15-20 minutes for crispiness. Air fryer at 150°C for 8-12 minutes. Microwave not recommended (softens the pastry).

Variations

Flavor with fresh dill.
Brush with beaten egg.
Serve with a green salad.

Mistakes to avoid

Keeping the water in the spinach: cook it 3 to 4 minutes until completely evaporated.
Sealing the pastry poorly: fold it over to form a well-sealed pie.
Forgetting the egg wash: brush with beaten egg.

Frequently asked questions

How do you make a salmon puff pastry pie?

Cook the spinach for 3-4 minutes, mix it with the salmon pieces, cream cheese, dill, salt, and pepper, place on the pastry, fold over, brush with egg wash, and bake for 30 minutes at 180°C.

How do you prepare the spinach?

Heat the olive oil and cook the spinach for 3 to 4 minutes, until the water has completely evaporated, so the filling doesn't make the pastry soggy.

How do you seal the pie?

Unroll the puff pastry on a baking sheet, place the filling in the center, and fold the pastry over to form a well-sealed pie, then brush with the beaten egg.

How long should you bake it?

Bake for 30 minutes at 180°C, until the pastry is nicely golden and crispy, with a melting center of salmon and spinach.