Spinach and salmon pie

by Vangie Baga-Reyes

There’s always something special about pies, especially if they’re homemade and easy to make. Spinach and salmon pie gets its delicious flavor from the combination of fresh fish and vegetables, baked in Phyllo pastry and served with brown gravy.

It makes good appetizer or main course. The tender, flaky dough pocket stuffed with meat fillings makes a playful bite in the mouth.

“This dish is infused with olive oil, which gives it tremendous flavor,” says Albert Alavera, managing director of Eat & Go, a casual European restaurant.

“You can swap salmon with other protein ingredients—tofu, beef, shrimp or chicken.”

Leftover viands, canned or frozen veggies as fillings can also be used as substitutes.

Instead of puff pastry, which is more delicate to use, Alavera prefers Phyllo pastry. Phyllo (or Filo) is made with flour, water and a small amount of oil naturally low in fat. However, these thin sheets of dough can also be fussy to handle.

Follow these steps. First make sure the dough is completely thawed before unrolling, or it will crack and tear. Always keep the phyllo covered. It’s best to brush it with an egg wash (egg beaten with tablespoon of water or milk).

To make the brown gravy, melt 50 grams unsalted butter in a pan. Whisk in 50 g of all-purpose flour to make a roux. Pour two cups chicken stock, stir and boil. Season with one teaspoon Knorr seasoning and ½ tsp Italian seasoning. Let it boil and simmer for a few minutes. Let cool for 10-15 minutes or more before serving.

This pie can be frozen and thawed overnight in the refrigerator and baked. Or, it can be baked, cooled and frozen, then thawed and reheated in microwave oven.

Ingredients:

1 tbsp olive oil
1 tbsp garlic, minced
100 g fresh salmon, cubed
200 g potato, boiled and cubed
200 g spinach, chopped
10 g green onion, chopped
1 tsp salt and pepper
4 pcs 6x6-inch Phyllo pastry

1. Heat oil in pan, add garlic and cook until light brown. Add green onions and spinach.

2. Add fresh salmon, stir carefully until cooked. Add cooked potato and season with salt and pepper. Stir to mix well. Remove from flame. Allow the filling to cool.

3. Flour Phyllo pastry so as not to get sticky. Place Phyllo pastry in lightly greased 3”x3” pan.

4. Put 150 g of spinach filling into the pastry, arrange carefully so as not to break wrapper.

5. Fold the four sides of the pastry neatly and baste with egg wash on each fold. Bake pie for 10 minutes at 350ºF. Turn the pie over, and bake for another 5 minutes or until the pie is golden brown.

6. Serve immediately with brown gravy.

For suggestions, e-mail the author atvbaga@inquirer.com.ph

Eat & Go is located at 3/L, New Atrium Bldg., SM Megamall, Mandaluyong. Tel. 6355995 and 6329260.