Salmon & Spinach Pie

Salmon & Spinach Pie


Spinach contains large amounts of Vitamin C and is a source of dietary fibre, making it a great vegetable to include in your families diet. The addition of smoked salmon and mozzarella gives this dish a luxurious dimension.

Ingredients (Serves 4):
• 750g spinach
• 120g butter
• Salt
• 200g wheat flour
• 1 teaspoon baking powder
• Oil or butter for the oven dish
• 2 onions
• Pepper
• 2 medium mozzarella balls
• 3 eggs
• 200g sour cream
• 125ml milk
• 1 small handful of fresh dill
• 200g smoked salmon

Method
Grease a pie tin (28–30cm) with a small amount of butter and set aside. Mix 100g butter with the salt, flour, baking powder and 2-3 tablespoons cold water. Kneed gently until all the ingredients are blended. On a lightly floured work surface, roll out the pastry and carefully line the pie tin, pushing the pastry into all of the corners. Refrigerate for at least 30 minutes.

Wilt the spinach in a hot pan with a little water. Peel and finely chop the onions, then fry using the remaining butter. Drain the spinach and add to the onions. Take the pan off of the heat, leave to cool down slightly and lightly season.

Drain both of the mozzarella balls and coarsely grate. In a bowl beat together the eggs, sour cream, milk, salt and pepper and mix thoroughly. Roughly chop the dill and add to the egg, milk and cream mixture.

Spread the spinach evenly over the pastry and top with roughly chopped salmon.

Sprinkle the pie with the mozzarella and carefully pour in the egg, milk and cream mixture until nearly filled.

Place the pie in the oven for approx. 45 minutes at 200°C/180°C (fan assisted) / Gas mark 6. Serve hot or cold with a simple side salad.