Puff Pastry Salmon Pie with Spinach & Ricotta

This easy salmon pie recipe, with golden flaky pastry and a cheesey spinach and salmon filling is so quick and easy to make!

Have this popular family dinner on the table in just 45 minutes!

With its flaky pastry and creamy ricotta, salmon and spinach filling, this salmon baked in puff pastry is a flavour-packed comforting family favourite, and an easy family dinner that will be loved by all.

Salmon pie may look quite impressive but it actually takes minimal effort to make and is the perfect warming, cosy food for winter, as well as being a delicious addition to any summer menu. The cheesy ricotta and spinach ‘sauce’ provides moisture and flavour and is lighter (and SO much simpler to make!) than a white sauce, and the buttery puff pastry is the perfect contrast to the soft filling.

Like my steak and mushroom pie, egg and bacon pie, chicken and mushroom pie, and chicken, leek and bacon pies, this salmon pie is guaranteed to be greeted with big smiles from EVERYONE!

Why You’re Going To Love This Recipe

• Easy recipe – there are no complicated steps in this salmon pie recipe: just cook the spinach, prepare the filling, place in puff pastry and bake! No rolling out or blind-baking the pastry, and no tricky sauce to make!
• Midweek meal – have these puff pastry fish pies on the table in just 45 minutes, perfect for those busy weeknights!
• Kid-friendly – lots of kids aren’t that keen on eating seafood, but with its flaky puff pastry and cheese filling, this salmon pie is loved by kids!
• Versatile – serve this salmon pie for an easy family lunch or dinner, or for an impressive main when entertaining.
• Conventional and Thermomix – both methods are written in the recipe card at the end of the post.

What You Need 

Also known as salmon en croute, this pie is made with simple ingredients that you can easily find at your local supermarket!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Olive oil – for sautéing the spinach in. Regular olive oil is fine to use here.
• Baby spinach – alternatively you can use frozen spinach, thawed and squeezed well to remove as much liquid as possible!
• Garlic – use fresh garlic and crush it yourself, or for convenience use bought minced garlic from the supermarket.
• Ricotta cheese – an Italian whey cheese which is mild and creamy. Ricotta doesn’t melt when heated, making it perfect as a filling in a puff pastry pie like this one.
• Parmesan cheese – I recommend using fresh parmesan cheese and grating it yourself for the best flavour and texture.
• Egg – I use large eggs which weigh approx. 55-60g (2 oz) each.
• Lemon zest – from 1 lemon.
• Fresh dill – this delicate, grassy herb is delicious with salmon, however you can substitute with parsley, chives or basil if you prefer.
• Salmon – I recommend buying fresh skin-off salmon fillets to use.
• Puff pastry – I like to use Pampas puff pastry sheets, but any other brand is fine to use. Make sure the pastry sheets are thoroughly defrosted before using.
• Sesame seeds – to sprinkle on top of the salmon pie, they add a delicious taste and extra crunch!

Equipment Required 

• Frying pan – or Thermomix.
• Flat baking tray – for baking the pie on.
• Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions 

These salmon pies are so easy to make! Just 15 minutes of hands-on time, and then place them in the oven for 30 minutes until golden brown! There is minimal washing up too!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Sauté The Spinach

In a frying pan, saute the baby spinach and garlic in the olive oil until the spinach has wilted. Set aside to cool slightly. 

Step 2 – Combine The Spinach Ricotta Filling Ingredients

Add the ricotta cheese, grated parmesan cheese, egg, grated lemon zest and chopped dill to a bowl with the cooked garlic and spinach. Season with salt and pepper.

Mix well to combine.

Step 3 – Place The Spinach Filling And Salmon On The Puff Pastry

Place one of the puff pastry sheets onto a flat surface or board. Spread half of the spinach and ricotta mixture on the centre of the pastry sheet. 

Chop the fresh salmon into cubes, then place half of them on top of the spinach and ricotta.

Step 4 – Fold The Pastry To Enclose The Filling

Fold the shorter ends of pastry onto the mixture and then fold the longer ends over to meet in the centre and enclose the mixture. 

Cut a couple of small slits in the top of the pastry (this allows the steam to escape). 

Brush the lightly beaten egg over the pastry and sprinkle with sesame seeds. Place the pie onto the baking tray. 

Repeat with the remaining ingredients so that you have two pies. 

Step 5 – Bake

Bake in the preheated oven until the pastry is golden and the salmon is cooked through, approximately 30 minutes. Serve salmon pie immediately.

Expert Tips

• The egg wash – gives the pie a lovely shiny golden top when baked.
• Alternative to egg wash – if you don’t want to use an extra egg to brush the top of the pie with, you can brush it with a little milk instead. Keep in mind the pastry won’t be quite as golden or shiny if you use milk however.
• This salmon pie recipe can easily be doubled or tripled.
• Serving ideas – serve the salmon pies on their own, with some mash or wedges, or a side salad like my roast pumpkin salad, walnut and pear salad or beetroot and feta salad.
• Storage – store in an airtight container in the fridge for up to 2 days.

FAQs 

I am a huge fan of puff pastry and always have some in the freezer for those days when I need to make something my family will love, quickly. Here are more popular puff pastry recipes that make delicious simple family dinners:

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Salmon Pie

A simple and delicious salmon pie recipe with a cheesy spinach and ricotta filling encased in golden flaky puff pastry. Ready in just 45 minutes!

Print Pin Rate

Course: Dinner

Cuisine: western

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 serves

Calories: 315kcal

Author: Lucy – Bake Play Smile

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Instructions

• Preheat the oven to 200 degrees celsius.

• Heat the olive oil in a frying pan over medium-high heat. Saute the baby spinach and garlic for 1-2 minutes or until the spinach has wilted. Set aside in a bowl to cool slightly. If using a Thermomix: cook the olive oil, baby spinach and garlic for 3 minutes, 100 degrees, REVERSE, Speed 1 (or until wilted). Allow to cool slightly.
• Add the ricotta cheese, parmesan cheese, 1 egg, grated lemon zest and chopped dill. Season with salt and pepper. Mix to combine.If using a Thermomix: Add the ricotta cheese, parmesan cheese, 1 egg, grated lemon zest, chopped dill and season with salt and pepper. Mix for 10 seconds, REVERSE, Speed 3. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.

• Chop the salmon into 3cm cubes. Set aside.

• Place one of the puff pastry sheets onto a flat board or bench. Spread half of the spinach and ricotta mixture into the centre. Top with half of the salmon chunks.

• Fold the shorter ends of pastry onto the mixture and then fold the longer ends over to meet in the centre and enclose the mixture.

• Cut 3-4 small slits in the pastry to allow the steam to escape.

• Brush the lightly beaten egg over the pastry and sprinkle with sesame seeds. Place the pie onto a lightly greased flat baking tray.

• Repeat with the remaining puff pastry sheet, spinach and ricotta mixture and salmon so that you have two pies.

• Bake in the preheated oven for 30 minutes or until the pastry is golden and the salmon is cooked through.

Notes

RECIPE NOTES & TIPS

• The egg wash – gives the pie a lovely shiny golden top when baked.
• Alternative to egg wash – if you don’t want to use an extra egg to brush the top of the pie with, you can brush it with a little milk instead. Keep in mind the pastry won’t be quite as golden or shiny if you use milk however.
• This salmon pie recipe can easily be doubled or tripled.
• Serving ideas – serve the salmon pies on their own, with some mash or wedges, or a side salad like my roast pumpkin salad, walnut and pear salad or beetroot and feta salad.
• Storage – store in an airtight container in the fridge for up to 2 days.
• Freeze – cool completely, wrap well and freeze for up to 3 months.

Nutrition

Calories: 315kcal | Carbohydrates: 14g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 431mg | Potassium: 482mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2231IU | Vitamin C: 6mg | Calcium: 229mg | Iron: 4mg