A Salmon and Spinach Pie is a savory and hearty dish that’s perfect for a satisfying meal. Combining the richness of salmon with the freshness of spinach in a flaky pie crust creates a delicious and nutritious dish. Here’s a recipe to help you make it:
Salmon and Spinach Pie
Ingredients:
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cut into small pieces)
- 1 tsp salt
- 6-8 tbsp ice water
For the filling:
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups fresh spinach (washed and chopped)
- 2 cups cooked salmon (flaked; fresh, poached, or canned)
- 1 cup grated cheese (such as cheddar, Gruyère, or feta)
- 3 large eggs
- ½ cup heavy cream or milk
- 1 tsp dried dill or 1 tbsp fresh dill (chopped)
- Salt and black pepper (to taste)
For assembling:
- 1 egg (beaten, for egg wash)
- 1 tbsp milk or water (for egg wash)
Instructions:
-
Prepare the Crust:
- In a large bowl, mix flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, until the dough just comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add the chopped spinach and cook until wilted and the moisture has evaporated, about 3-4 minutes. Season with salt and black pepper to taste. Remove from heat and let cool slightly.
- In a large bowl, combine the flaked salmon, grated cheese, and the cooled spinach mixture.
- In a separate bowl, whisk together the eggs and heavy cream (or milk). Stir in the dill and season with salt and black pepper.
- Mix the egg mixture into the salmon and spinach mixture until well combined.
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Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the pie dish and trim any excess.
- Pour the salmon and spinach filling into the pie crust.
- Roll out the second dough disk and place it over the filling. Trim and crimp the edges. Cut a few slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg mixed with milk or water.
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Bake the Pie:
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool slightly before slicing.
This Salmon and Spinach Pie is hearty, flavorful, and makes for a great meal on its own or paired with a simple salad. Enjoy!
