Pie with red fish and spinach

Pie with red fish and spinach


puff pastry 0.5 kg
fillet of red fish 400-500 gr.
spinach (fresh or frozen) 500 gr.
pine nuts 2 tbsp. l
garlic 1 small clove
cream (20-30% fat) 3 tbsp. l
eggs 2 pieces + 1 yolk (for smearing the cake)
butter 3 tbsp. l
olive or sunflower oil 1 tbsp. l
nutmeg — pinch
freshly ground pepper


Spinach to sort, remove the stems, chop the leaves. If you use frozen — then defrost and fold to a sieve to remove excess moisture.

  1. Boil fresh spinach in boiling water for spinach for 1-2 minutes, drain on a sieve.
  2. Heat the frying pan with 1 tablespoon of olive oil, fry the spinach until the moisture has evaporated. Add a couple of tablespoons of butter and fry for another 2-3 minutes. Remove from heat, cool the spinach.
  3. Rinse the fillet and pat dry. Remove bones, cut into fillet pieces.
  4. Peel the garlic and finely chop or skip through a press. Combine spinach with fish, garlic, pine nuts, eggs in a bowl, add cream, sprinkle with salt and pepper to taste, add nutmeg.
  5. Defrost the puff pastry in advance at room temperature, divide it into 2 parts: bigger and smaller. From the most part roll out the layer, put it into shape, press it to the bottom and walls. Put the stuffing.
  6. Roll out a smaller part of the dough, cover it with the filling, connect the edges, cut off the excess. Make holes for steam. Top smear yolk.
  7. Send the cake to the oven and bake at 200 degrees for about 35 minutes.
Pie with red fish and spinach
Pie with red fish and spinach

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