Salmon And Spinach Pie Recipe

Name: Salmon And Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds spinach; 4 6-ounce Salmon Fillets; 3 tablespoons butter, plus extra for greasing; 1/2 cup all-purpose flour, plus extra for dusting; 2 cups milk; pinch of freshly grated nutmeg; pinch of dried thyme; 1 cup gruyere cheese, grated; 1/2 cup heavy cream; 1 sheet pie dough, thawed if frozen

Servings: persons

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

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds spinach, 4 6-ounce Salmon Fillets, 3 tablespoons butter, plus extra for greasing, 1/2 cup all-purpose flour, plus extra for dusting, and more.

Yes, Salmon And Spinach Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions