Pie of Filo pastry with salmon

Description

Continue his experiments with phyllo dough. This time with fish. Phyllo in this recipe is easily replaceable puff-pastry

Ingredients

Salmon

700 g
Spinach

300 g
Onion

1 piece
Soy sauce

2 Tbsp
Butter

40 g
Phyllo dough

5 piece
Cream

100 ml
Chicken egg

3 piece
Cheese

100 g
Spices

Cooking

I had the salmon, which is known to be dryish, but in this recipe due to the spinach and pour, it becomes tender and juicy. Fish cut into small pieces

Marinated in a soy Teriyaki sauce, sprinkle of lemon pepper or regular black ground

Onions finely chop. Spinach thawed, squeeze out excess moisture and finely chop

Heat the pan vegetable oil, fry the onions until transparent, add the spinach and sauté 5 minutes. Cool.

Eggs to shake up, add the cream, grated cheese, salt and pepper

One of the sheets of Filo to lubricate the melted butter, the remaining sheets cover with barely damp towel to avoid drying out

Form grease with oil, put the first sheet. To do so with three more sheets of phyllo dough. The last leaf has not yet touched, it will be "roof"

Put a layer of spinach

On his pickled fish

Pour on top of cream filling

Hanging sheets of phyllo to cover the filling, the last, the fifth sheet is a little prioraty and put on top. Bake at 180C 40 minutes P. S. If you cook with puff pastry, enough two sheets - one for the base, the other you can cut through the mesh and cover the pie, to take.

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