Stovetop, Oven, Brush, Frying pan, Parchment paper, Sheet Tray
Be sure to follow the puff pastry package instructions! Preheat the oven to 400°F. Add the frozen spinach & a drizzle of water to a pan over medium heat.
Cover the pan, letting the spinach thaw for 5 min. Remove the lid & cook off the excess water. Then add the sour cream, cream cheese, crushed or minced garlic, salt & pepper. Stir to combine. Turn off the heat.
Lay the puff pastry sheet on a parchment-lined baking sheet. Roll out the dough according to the package instructions. Spread the spinach-cream mixture over the center of the pastry, forming a rectangle. Lay the skinless salmon over top the spinach.
Separate an egg, keeping only the yolk. Brush the pastry edges with egg. Cut long slits (1-inch apart) into the sides of the pastry. Fold in the uncut top & bottom of dough. Brush them with egg. Then braid the side strips inward, in an alternating pattern.
Generously brush the top of the pastry with egg yolk. Bake for 20-25 min at 400°F, or until the pastry is golden brown.
Remove from the oven. Let cool slightly before slicing. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Salmon & Spinach Puff Pastry" contains 716 Energy, 43 g of Fat, 50 g of Carbohydrates, 34 g of Protein, 6 g of Fiber.
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