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🍰 Crispy Spinach and Salmon Pie

580 kcal · 30 min · 4 servings

Ingredients

• Olive oil
• 250 g filo pastry
• 400 g spinach
• 150 g salmon fillet
• 2 garlic cloves
• 400 g cream cheese
• 4 eggs
• 150 ml whipping cream
• 2 tbsp chives
• 100 g freshly grated cheddar
• salt
• pepper (freshly ground)
• nutmeg
• butter (for the pan)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Brush a quiche tin with a little oil.
3. 3. Place 2 to 3 layers of filo pastry into the tin.
4. 4. Brush each layer with a little oil.
5. 5. Overlap the sheets slightly.
6. 6. Let the pastry hang over the edge of the tin.
7. 7. Wash the spinach and remove the tough stems.
8. 8. Cook the spinach briefly in boiling salted water (blanch).
9. 9. Shock the spinach with cold water.
10. 10. Squeeze the spinach well to remove excess water.
11. 11. Finely chop the spinach.
12. 12. Rinse the salmon briefly.
13. 13. Pat the salmon dry with a kitchen towel.
14. 14. Cut the salmon into small cubes.
15. 15. Peel the garlic cloves.
16. 16. Finely chop the garlic.
17. 17. Beat the cream cheese with the eggs until smooth.
18. 18. Mix the mixture with the cream.
19. 19. Fold in the chopped spinach.
20. 20. Mix the mixture with the chopped chives.
21. 21. Add half of the cheddar cheese.
22. 22. Fold in the diced salmon.
23. 23. Season the filling with salt.
24. 24. Season the filling with pepper.
25. 25. Season the filling with nutmeg.
26. 26. Pour the filling onto the pastry.
27. 27. Smooth the filling.
28. 28. Sprinkle the pie with the remaining cheddar cheese.
29. 29. Bake the pie in the preheated oven for approx. 45 minutes.
30. 30. Remove the pie when it is golden brown.
31. 31. Let the pie cool down briefly.
32. 32. Carefully release the pie from the tin.
33. 33. Cut the pie into pieces.
34. 34. Serve the pieces.
35. 35. Serve with a mixed leaf salad.

Nutrition per serving

• kcal: 580
• Protein: 32 g · Fett/Fat: 42 g · Carbs: 18 g