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

Pastry:

• 1 Package of Pie Crust Mix (I use Bob’s Red Mill Gluten Free)  (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
• 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. Bake for 10 minutes.    Remove from oven and place on pastry with 1/2 the filling.

Filling:

1. In a large skillet, wilt the spinach in butter on medium-high heat.
2. Season with salt and pepper.
3. Once wilted and seasoned, drain with a colander or sieve.
4. Toast the Pine nuts in a skillet on medium-high until toasted about 2 – 3 minutes.

Assembly:

1. Split the pastry into 2 rounds, rolling each out to be a little larger than the salmon.
2. Place one piece of the pastry onto the clean parchment lined baking sheet.
3. Place half of the wilted spinach onto the pastry, then place the salmon on top of the spinach
4. Place the rest of the wilted spinach on top of the salmon and top with cranberries, toasted pine nuts and crumbled feta.
5. Brush the edges of the pastry with the egg wash.    Top this with the 2nd piece of pastry, crimp the edges to seal.
6. Make some slight incisions into the top of the pastry to allow the steam to escape while cooking.
7. Bake approx. 30 minutes.   Pastry will be a golden brown.