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1
Boil two of the eggs for ten minutes, then cool, drain and peel.
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2
Wilt the spinach in a bit of boiling water.
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3
Let cool, then press as much water as you can out of the spinach.
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4
Place the couscous in a bowl.
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5
Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
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6
Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
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7
Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
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8
Season generously with pepper and 1 tbsp of the dill.
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9
Roughly chop the eggs into big pieces.
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10
Season with salt and pepper.
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11
Oil a flat baking sheet and lay out one of the pieces of puff pastry.
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12
Whisk the remaining egg and then brush a 1 inch border around the pastry.
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13
Cover with half the spinach.
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14
Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
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15
Top with the fish and egg.
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16
Add the rest of the couscous and then the last of the spinach.
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17
Lay the second sheet of pastry over the filling.
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18
You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
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19
Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
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20
Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
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21
Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
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22
Serve in thick slices with a sauce made of the remaining dill and yogurt.
