Ingredients
Method
- Pre-heat oven to 190C.
- Drizzle olive oil in a pan over medium heat, saute the onion until translucent, add the spinach and cook until excess water has evaporated. Transfer to a bowl and cool before adding one egg, feta, breadcrumbs, cheese, dill and parsley. Mix to combine.
- Lay a piece of puff pastry on a board lined with a baking sheet, spread spinach mix in the centre of the base, place salmon on top, then top with the spinach mix again. Brush the edges of the pastry with egg wash, place another puff pastry on top, pressing the edges down to seal. Trim off excess pastry. Transfer the baking sheet with the salmon on a baking tray. Brush the top with egg wash and score, making sure not to cut through the pastry.
- Place in the oven and bake for 30-40 minutes, or until pastry is golden brown.
- Cool before cutting.
Top Tips
Squeeze out the excess water from frozen spinach after it’s been thawed. This prevents your filling being too wet and your pastry being soggy.
Serving Suggestion: Serve with a simple lemon mustard cream sauce for an added extra and a mixed green salad.
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