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1
Put the spinach into a saucepan with just the water clinging to leaves after washing and cook for 5-10 minutes, then drain well.
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2
Squeeze out the excess moisture and chop.
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3
Put the fish into a shallow saucepan, pour in water to cover, add a pinch of salt and bring just to a boil, then reduce the heat to low and simmer for 10 minutes.
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4
Remove the fish with a fish slice (spatula), discard the skin and flake the flesh.
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5
Reserve the cooking liquid.
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6
Preheat the oven to 325 F. Lightly grease a pie dish with butter.
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7
Melt the butter in a saucepan, stir in the flour and cook over low heat, stirring constantly, for 2 minutes.
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8
Gradually stir in the milk and 2 ladlefuls of the reserved cooking liquid.
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9
Season with salt and pepper, stir in the nutmeg and thyme and remove the pan from the heat.
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10
Stir in the cheese, cream, spinach and salmon.
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11
Roll out the pastry dough into a round on a lightly floured counter and use to line the prepared pie dish.
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12
Line with a sheet of parchment paper, fill with baking beans or pie weights and bake blind for 15 minutes.
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13
Remove the dish from the oven and increase the oven temperature 350 F.
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14
Remove the baking beans and paper from the pastry shell.
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15
Spoon the spinach and salmon mixture into the pastry shell and bake for 30 minutes.
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16
Remove the pie from the oven and serve warm.
