Spinach Zucchini & Salmon Pastry Recipe
Serving Size / Yield
- 1/4 lb spinach
- 1 large zucchini, sliced
- ½ lb fresh salmon fillet, skin removed and trimmed
- Salt and pepper to taste
- 3 tbsp extra virgin olive oil
- 1 clove of garlic, crushed
- 1 egg
- ½ lb puff pastry, frozen
Preheat oven to 400 degrees. Remove pastry from freezer to defrost. This should take 15 minutes. Line a baking sheet with parchment paper.
In a deep skillet, heat the olive oil and garlic. Slice zucchini no thicker than ¼ inch and add to skillet. Cover and cook for 5-7 minutes or until soft. Add spinach , cover and cook for another 2-3 minutes. Remove from heat and drain.
Season salmon with salt and pepper to taste.
Roll out pastry into a 1/10-inch thick square. Place salmon in center of dough and top with zuchinni and spinach. Wrap the sides of the pastry over top and trim any excess dough. Make a few small cuts in dough for venting.
In a small bowl, beat the egg and then brush onto pastry. Bake for 25-30 minutes, until golden brown. Slice to serve