Salmon Spinach Pie

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Servings: 4 Difficulty: Advanced
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Creamy salmon and spinach pie with a golden puff pastry lid
Salmon Spinach Pie recipe image
Salmon Spinach Pie recipe image
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Salmon Spinach Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 945.6

Description

This elegant yet comforting Salmon Spinach Pie features tender steamed salmon and fresh spinach bound in a rich, creamy bchamel sauce. The savory filling is topped with a flaky, golden puff pastry lid, creating a beautiful contrast of textures. Hard-boiled eggs and fresh herbs like dill and parsley add depth and brightness to every bite. Perfect for a sophisticated weeknight dinner or a special family gathering, this dish brings a touch of classic European style to your table. Its a satisfying main course that feels indulgent but comes together with simple, pantry-friendly ingredients.

Ingredients

Directions

  1. Preheat the oven to 425F (220C).
  2. Cook the frozen spinach in a little salted water as directed on the package until tender.
  3. Drain the spinach well to remove excess liquid, then line the bottom of a buttered pie plate with it.
  4. In a mixing bowl, combine the steamed salmon (boned and skinned), bchamel sauce, and chopped hard-boiled eggs.
  5. Stir in the chopped parsley and dill, then season with salt and pepper to taste.
  6. Pour the salmon mixture evenly over the spinach layer in the pie plate.
  7. On a lightly floured surface, roll out the puff pastry to be about 2 inches larger than the pie plate.
  8. Cut a 1-inch wide strip from the outer edge of the pastry and brush the rim of the pie plate with water.
  9. Fit the pastry strip around the rim of the pie plate to form a border.
  10. Lift the remaining central piece of pastry over the rolling pin and transfer it to cover the pie plate.
  11. Press the edges of the top pastry onto the border strip and trim any excess with a sharp knife held at an angle.
  12. Seal the edges firmly by holding a knife horizontally against the pie plate and making a series of shallow cuts around the edge.
  13. Flute the edges with your thumb and forefinger, then pull in the flutes with the back of a knife for a decorative finish.
  14. Cut the remaining pastry trimmings into 1.5-inch strips and cut diagonally every 2.5 inches to create diamond shapes.
  15. Press lines onto the diamonds to resemble leaf veins, then cut a cross in the center of the pie lid.
  16. Fold back the four sections of the cross to create a window, and arrange the pastry leaves around the opening.
  17. Brush the entire pastry surface with beaten egg for a golden finish.
  18. Bake in the preheated oven for approximately 30 minutes, or until the pastry is well risen and golden brown.
  19. If the pastry browns too quickly, cover loosely with foil or waxed paper for the remainder of the baking time.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 945.6kcal
% Daily Value *
Total Fat 50.4g78%
Saturated Fat 12.8g64%
Cholesterol 423.5mg142%
Sodium 2288.5mg96%
Total Carbohydrate 6.4g3%
Dietary Fiber 2.5g10%
Sugars 2.7g
Protein 107.3g215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, spinach, pie, puff pastry, bechamel, hard-boiled eggs, dill, parsley, seafood, main course, baking, international, comfort food, dinner, vegetables, cream sauce
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