Pie of filo pastry with pink salmon and spinach
5 servings
60 minutes
The filo pastry pie with salmon and spinach is an elegant and rich dish of Russian cuisine that combines the crispy tenderness of thin dough with a juicy filling. Filo, coming from Eastern traditions, makes the pie light and airy, while the salmon gives it a noble fish flavor. Spinach adds freshness to the recipe, and the creamy sauce provides softness. Marinated fish in teriyaki sauce gives the dish a special depth of flavor, while baked cheese creates an appetizing golden crust. This pie is perfect for a festive dinner or a cozy family gathering, offering a balance of richness and lightness. It can be served as a standalone dish or complemented with a fresh salad. The embodiment of flavor contrasts and sophistication is a true delight for connoisseurs of fine cuisine.
1
You can take any red fish (salmon, sockeye, trout, salmon). Cut the fish into small pieces.
- Pink salmon fillet: 700 g
2
Preheat the oven to 180°C.
3
Marinate in Teriyaki soy sauce, sprinkle with lemon pepper or regular black pepper.
- Teriyaki sauce: 3 tablespoons
- Ground black pepper: to taste
4
Chop the onion finely. Thaw the spinach, squeeze out excess moisture, and chop it finely.
- Onion: 1 head
- Frozen spinach: 300 g
5
Heat vegetable oil in a pan, sauté the onion until transparent, add spinach and sauté for 5 minutes. Let it cool.
- Butter: 40 g
- Onion: 1 head
- Frozen spinach: 300 g
6
Whisk the eggs, add cream, grated cheese, salt, and pepper
- Chicken egg: 3 pieces
- Single cream 10% fat: 100 ml
- Hard cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
7
Brush one sheet of filo with melted butter, cover the other sheets with a slightly damp towel to prevent drying out.
- Butter: 40 g
8
Grease the mold with oil, place the first sheet. Do the same with three more sheets of filo dough. Do not touch the last sheet yet; it will be the 'roof'.
- Filo (phyllo) pastry: 5 piece
9
Place a layer of spinach. On top of it, marinated fish.
- Frozen spinach: 300 g
- Pink salmon fillet: 700 g
10
Pour the creamy sauce on top
- Single cream 10% fat: 100 ml
- Chicken egg: 3 pieces
- Hard cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
11
Cover the filling with hanging phyllo leaves, slightly gather the last, fifth leaf and place it on top. Bake for 40 minutes.
- Filo (phyllo) pastry: 5 piece
12
You can cook with puff pastry (base layer and top layer).
