Prep Time: 15 minutes + 1 hour marinade time (min)

Cook Time: 10 + 20 minutes

Serving: 6 people

A Word From The Cook

“Good enough to be a holiday meal!”

Ingredients

• CRUST
• 1 container Pilsbury Gluten Free Pastry (see picture) (or home made pastry; gluten free recipe in other section)
• SALMON
• 1 filet Salmon (enough to serve 6 – rule of thumb is 1/2 lb. per person)
• 2 tbsp Olive Oil
• 1 bunch Fresh Dill
• 1 Lemon (sliced)
• salt and pepper
• FILLING
• 8 cups Fresh Baby Spinach
• 2 Tbsp Butter
• 1/4 cup Pinenuts (roasted)
• 1/3 cup Dried Cranberries
• 1/2 cup Feta Cheese (crumbled)
• 1 Egg (lightly beaten) for sealing pastry

Instructions

1. 1. Pre heat oven to 425°.
   2. Place parchment paper on 2 baking sheets.
   3. Place the salmon on the 1st baking sheet and season (to taste) with salt and pepper.
   4. Drizzle with olive oil and brush to cover the salmon.
   5. Cover with dill and then the lemon slices.
   6. Bake for 10 minutes.    Remove from oven and skim the dill and lemon off the salmon.    Save for garnish later.

   Filling

   1. In a large skillet, wilt the spinach in butter on medium-high heat.
   2. Season with salt and pepper.
   3. Drain the spinach using a colander or sieve
   4. Toast the pine nuts on medium-high in a skillet until slightly toasted.

   Assembly

   1. Split the pastry into 2 rounds.
   2. Roll each one out to be a little larger than the salmon.
   3. Place one piece of the pastry onto the clean parchment lined baking sheet.
   4. Carefully lift the salmon (using 2 spatulas) and place on the pastry.
   5. Cover the salmon with spinach, then add the cranberries and pine nuts.
   6. Add the crumbled feta.
   7. Top with the 2nd pastry brushing the edges with the egg wash.
   8. Crimp the edges of the pastry together all around.
   9. Make some slight incisions into the top of the pastry to allow the steam to escape while cooking.
   10. Bake for approx. 30 minutes; pastry will be golden brown.