Spinach, Ricotta and Salmon Pie by Patricia Azzopardi


  • 200grm cooked fillet of salmon or if you like 100 gr of smoked salmon.
  • 200grm of fresh frozen spinach , chopped
  • 1 packet of filo pastry sheets( 8 sheets)
  • 50grm of slightly browned pine nuts
  • 2 eggs, chopped fresh dill or thyme, fresh black pepper and sea salt
  • 500grms ricotta


1. Mix the ricotta, chopped spinach, salmon flakes, pine nuts, herbs and seasoning in a mixing bowl, add the eggs and mix well till well combined and the ing are evenly mix.

2. For those who never work with filo pastry, this is made of just water and flower so its very fine and delicate pastry to work with, but if you keep it covered with a damp cloth and work quick you will be fine and love working with it!

3. All you need for this pastry is 1 tablespoon of melted butter or margarine! you can use oil but with ricotta and salmon spread tastes better then oil!

4. Open the pastry taking care when taking it out of pack.

5. Brush a pie dish with butter and cover with pastry, brush the pastry with the melted butter, keep going, brush the pastry and layer at an angle till all sheets are used.

6. Fill with the mixture and close layer layer keeping a hole in middle for moisture to escape and pastry wont get wet. finish with butter again and bake in gas mark 5 for 45 minutes or till you see its done
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