Spinach and Salmon Pie

Savory pies are about as popular in this household as their sweet counterparts. Whether for breakfast, brunch, lunch, or dinner, there is always an option for a tasty and easy meal. This spinach and salmon pie use phyllo dough so you don’t have to worry about rolling out your own crust!

There are so many types of pies, from sweet curd or fruit filled tarts, to meat filled hand-pies, to French style quiches. This spinach and salmon pie is like a mix between a quiche and a Greek spanikopita – a complete culture clash of flavors and textures.

The best part about this savory breakfast pie is you don’t have to make your own crust. I utilize store-bought phyllo pastry to build up a rich, buttery, and flaky crust. If you want to make your own crust you can, but store-bought saves so much time and effort.

How To Make A Spinach and Salmon Pie

You can use a circular baking dish, or a rectangular one – it is up to personal preference. As far as the rest of the ingredients, they are quite simple but feel free to make substitutions as you see fit.

Ingredients

• 200 grams Phyllo Dough – store bought is fine, it is usually available at your local grocers freezer section.
• 300 grams Salmon – I use a regular fillet, but you can use canned if it is easier for you. It has a different flavor, but can make a decent substitute in a pinch.
• 5 large Eggs
• 100 grams Spinach – fresh or frozen
• 50 grams Butter
• 3 cloves Garlic – minced
• 120 ml Heavy Cream – about half a cup
• 2 sprigs Thyme
• 1/2 tsp Salt
• Black Pepper – freshly cracked, to taste

Butter your baking tray and lay down a sheet of phyllo pastry Butter that sheet and lay down another sheet. Keep repeating until you have done 8 layers of pastry.

You can trim the overhang if you want, but I prefer to roll it up a bit along the edge so you get a crispy, crackly crust when the dish bakes.

In a bowl beat the eggs and add the rest of the ingredients. If you want, you can add some dry herbs like oregano and basil for a more Mediterranean inspired flavor. Just mix everything together so there are no clumps of seasonings.

Pour the spinach and salmon filling into the pie crust and place the dish on a baking tray for stability. Place into an oven at 175C for 25-30 minutes, then turn off the oven and let the pie sit there for another 5 minutes.

Remove the pie from the oven and let rest on the counter for 10-15 minutes before cutting and serving. You can serve this spinach and salmon pie by itself, but I like to drizzle a little chipotle hot sauce on it for a kick.

Note: if you use fresh sauteed instead of frozen spinach then the pie will be less green as the spinach is in longer strands. In that case you will see more yellow from the egg. It is up to you if you want to use fresh or frozen, I just use the latter for convenience.