Fish and Spinach Pie
Description
This recipe won't take much time. You can prepare fish and spinach pie using any kind of fish. For instance, I prefer making it with salmon or trout—just make sure it's fish fillet! Bones in the pie are definitely not welcome. Let's begin. 1. Cut the fish into small pieces and sauté in vegetable oil. 2. When the fish is almost cooked, add spinach. You can finely chop or tear the spinach, or leave the leaves whole—spinach reduces significantly in volume during cooking. 3. Beat one egg and mix it into the fish and spinach. Season with salt and pepper, then simmer everything together for about 10 minutes. Check that the fish is fully cooked. 4. Roll out the puff pastry into a circle and place it into a pie dish. (If your pie dish is rectangular, roll the pastry accordingly.) 5. Transfer the filling into the pastry-lined dish. 6. Beat the remaining three eggs and pour them over the fish and spinach pie. 7. Bake the pie in the oven at 180°C (356°F) for about 25 minutes. Serve warm or chilled. Perfect with tea.