Salmon and Spinach Pie: A Rich and Elegant All-in-One Dish

Salmon and Spinach Pie is one of those rare dishes that feels both wholesome and indulgent. Wrapped in a buttery, flaky pastry, this savory pie combines tender chunks of salmon with wilted spinach and a creamy, herb-infused filling. It’s ideal as a centerpiece for brunch, a make-ahead weeknight dinner, or an elegant main course for special occasions.

This dish draws from both French and British culinary traditions, where fish pies and spinach-packed pastries are staples. It delivers a wonderful contrast of textures—the crisp, golden crust giving way to soft, flavorful filling—and a beautiful balance of richness and freshness. Plus, it’s versatile. You can use fresh or canned salmon, mix in different herbs, or swap the pastry depending on your preference.

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Ingredients

This recipe makes one 9-inch pie, serving 6–8 as a main dish.

Ingredient	Quantity
Salmon (fresh or canned)	12 oz (cooked and flaked)
Fresh spinach	4 cups (about 5 oz)
Onion (finely chopped)	1 small
Garlic (minced)	2 cloves
Olive oil or butter	1 tablespoon
Cream cheese	4 oz (softened)
Heavy cream or milk	¼ cup
Fresh dill or parsley	2 tablespoons (chopped)
Salt and pepper	To taste
Puff pastry or pie crust	1 sheet (for top and bottom, if using crust)
Egg	1 (for egg wash)

Ingredient Notes:

• Salmon: Cooked fresh salmon offers the best texture, but quality canned salmon (drained and flaked) works well too.
• Spinach: Fresh is best, but frozen can be used—just thaw and squeeze out excess water.
• Herbs: Dill is traditional with salmon, but parsley, chives, or tarragon are lovely alternatives.
• Dough: Puff pastry gives a light, crispy finish. Traditional pie crust makes for a heartier, rustic feel.

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Equipment Needed

Here’s what you’ll need:

• 9-inch pie dish: Standard size for even baking and serving.
• Large skillet: For sautéing the spinach and aromatics.
• Mixing bowl: To combine filling ingredients.
• Rolling pin: If using homemade dough or adjusting store-bought sheets.
• Pastry brush: For applying egg wash.
• Baking sheet (optional): To catch any drips and help with even browning.

These tools help ensure a smooth workflow and a professional finish.

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Step-by-Step Instructions

Step 1: Prepare the Filling

In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.

Add the fresh spinach and sauté until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly. If there’s excess moisture, press the spinach mixture in a colander or paper towel to avoid a watery filling.

In a mixing bowl, combine the cooked salmon, sautéed spinach mixture, cream cheese, cream (or milk), chopped herbs, salt, and pepper. Stir until well blended. The filling should be creamy but not runny.

Step 2: Assemble the Pie

Preheat your oven to 375°F (190°C).

If using pie crust, line the bottom of your pie dish with one sheet, pressing it gently into place. Spoon the salmon-spinach filling into the crust and spread it evenly.

Top with the second crust or puff pastry sheet. Trim any excess and crimp the edges to seal. Use a knife to cut small slits in the top for steam to escape.

Beat the egg and brush it over the top crust for a golden finish.

Step 3: Bake

Place the pie on a baking sheet and bake for 35–40 minutes, or until the crust is golden brown and crisp. If using puff pastry, look for even puffing and deep color.

Let the pie rest for 10–15 minutes before slicing. This allows the filling to set and makes for cleaner slices.

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Tips and Variations

• Make it lighter: Use half the cream cheese and substitute whole milk for heavy cream.
• Add flavor: Mix in ½ teaspoon Dijon mustard or lemon zest for brightness.
• Vegetarian version: Replace salmon with sautéed mushrooms or roasted butternut squash.
• Mini pies: Use muffin tins or ramekins for individual servings—perfect for brunch or packed lunches.
• Make-ahead: The filling can be prepared a day in advance and refrigerated until you’re ready to bake.

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Serving Suggestions

Salmon and Spinach Pie shines when served with simple, fresh sides that balance its richness:

• A crisp green salad with lemon vinaigrette
• Roasted asparagus or green beans
• New potatoes with dill and olive oil
• A chilled cucumber-dill yogurt sauce or lemon wedges on the side

For presentation, serve slices on warm-toned plates with a sprinkle of fresh herbs on top or a thin drizzle of cream sauce. This pie also holds beautifully on a brunch buffet or spring lunch spread.

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Pairings

• White wine: Sauvignon Blanc, Chardonnay, or Pinot Grigio pair beautifully with the richness of the salmon and cream.
• Sparkling wine: A dry Prosecco or Brut Champagne cuts through the fat and refreshes the palate.
• Cocktail: Try a cucumber gin and tonic or a lemon-thyme spritz.
• Non-alcoholic: Chilled iced tea with mint or a citrus-infused sparkling water works well.

These pairings bring brightness and balance to the savory filling and buttery crust.

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Storage and Reheating

• Refrigerator: Store leftovers tightly covered for up to 3 days.
• Freezer: Wrap the fully baked and cooled pie (or slices) in foil and freeze for up to 1 month. Thaw overnight before reheating.
• Reheating: Warm slices in a 350°F (175°C) oven for 10–12 minutes until heated through. Avoid microwaving to preserve the crust’s crispness.

This pie reheats well and makes a great next-day lunch or light dinner with a quick salad.

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Nutritional Information (Per Slice, Based on 8 Servings)

• Calories: ~320
• Fat: 22g
• Carbohydrates: 15g
• Protein: 18g
• Allergens: Fish, dairy, gluten, egg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

Salmon and Spinach Pie is a comforting, elegant dish that’s easy to prepare and impressive to serve. Its buttery crust, rich salmon filling, and pops of fresh herbs create a meal that feels special but doesn’t require complicated steps or hard-to-find ingredients.

Bake it for guests, meal prep for the week, or enjoy it as a cozy family dinner. However you slice it, it’s bound to become a favorite. Let me know how you personalized your pie—or which herb mix made it even better!

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