This Golden Puff Pastry Salmon Pie with Spinach & Ricotta is a beautiful mix of flaky, buttery pastry wrapped around tender salmon, creamy ricotta, and fresh spinach. The golden crust looks so inviting and the flavors inside bring a nice balance of richness and freshness.
I love making this pie because it feels fancy but is actually pretty simple to put together. One of my favorite things is how the salmon stays juicy inside the crisp pastry—it’s like getting a little gift with every bite. Adding ricotta and spinach not only softens the flavors but adds a lovely creaminess that pairs perfectly with the fish.
I usually serve it warm with a simple green salad and a squeeze of lemon on the side. It’s the kind of dish that’s great for sharing at a family dinner or impressing guests without too much fuss. Honestly, I find myself making it again and again because it just hits the spot every time!
Key Ingredients & Substitutions
Puff Pastry: This gives the pie its flaky, buttery crust. Frozen puff pastry works well and just needs thawing. If unavailable, you might try phyllo sheets for a lighter, crisp texture, but the flavor changes a bit.
Salmon: Fresh salmon fillet is best for flavor and texture. If you prefer, smoked salmon can be used but skip the cooking step and reduce salt. Canned salmon is another option for ease but results in a different texture.
Spinach: Fresh spinach adds a mild, fresh taste and great color. You can substitute with frozen spinach, but be sure to thaw and squeeze out excess water to avoid soggy filling.
Ricotta Cheese: Ricotta gives creaminess without overpowering the salmon. You can swap it with cottage cheese for a lighter option, or cream cheese for a richer, denser filling.
Lemon Zest: Lemon zest brightens the filling and balances the richness. If fresh lemon isn’t available, a small splash of lemon juice will help but add it carefully to avoid making the filling too wet.
How Do I Get the Puff Pastry Golden and Crispy?
Baking your pie till the puff pastry is golden and crisp is key. Here’s how I do this:
- Preheat the oven fully to around 200°C (390°F) for even heat distribution.
- Brush the entire surface of the puff pastry with beaten egg. This egg wash creates a beautiful golden color and slight shine.
- Seal edges well to keep steam inside, which helps cook the filling while keeping the crust flaky.
- Bake on a parchment-lined tray to prevent sticking and encourage an evenly crisp bottom.
- Let the pie rest after baking. This helps the juices settle and stops the pastry from steaming soggy.
Equipment You’ll Need
- Baking tray – to hold the pie while baking and catch any drips.
- Parchment paper – stops the pastry from sticking and makes cleanup easy.
- Frying pan – for sautéing onions, garlic, and spinach evenly.
- Mixing bowl – to combine the ricotta, spinach, and seasonings smoothly.
- Pastry brush – perfect for applying the egg wash for a golden finish.
- Sharp knife – helps trim the puff pastry and slice the finished pie cleanly.
Flavor Variations & Add-Ins
- Use cooked shrimp or crab instead of salmon for a seafood twist that’s just as tasty.
- Add grated parmesan or feta cheese with ricotta for a sharper, saltier flavor.
- Stir in some chopped sun-dried tomatoes or roasted red peppers for a sweet, tangy contrast.
- Mix fresh herbs like tarragon or chives in with the dill or parsley to freshen up the flavor.
Golden Puff Pastry Salmon Pie with Spinach & Ricotta
Ingredients You’ll Need:
For The Pie:
- 1 sheet puff pastry (about 250g), thawed if frozen
- 300g fresh salmon fillet, skin removed
- 200g fresh spinach leaves
- 150g ricotta cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 egg (for egg wash)
- Salt and black pepper, to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
- Lemon wedges, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 25 to 30 minutes to bake. You’ll also want to allow a few minutes to let the pie cool before slicing, so plan for about 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 200°C (390°F). Line a baking tray with parchment paper to stop the pie from sticking and to catch any drips.
2. Cook the Veggies:
Heat olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 4 to 5 minutes. Toss in the fresh spinach and cook until just wilted, about 2 to 3 minutes. Remove from heat and let the mixture cool a bit.
3. Mix the Filling:
In a bowl, combine the ricotta cheese, lemon zest, sautéed spinach mixture, chopped dill or parsley (if you like), plus salt and pepper to taste. Stir well so everything is nicely blended.
4. Assemble the Pie:
Place the salmon fillet in the center of the puff pastry sheet. Spread the spinach and ricotta filling evenly around and over the salmon, leaving about a 2–3 cm border around the edges. Fold the pastry over the filling, sealing the edges by pinching or folding. Trim any extra pastry if needed and press gently to close the pie.
5. Add the Golden Finish and Bake:
Beat the egg and brush it over the whole pie to give it a lovely golden color once baked. Place the pie on your lined baking tray. Bake in the oven for 25 to 30 minutes, or until the puff pastry is puffed, golden, and crisp.
6. Rest and Serve:
Take the pie out of the oven and let it rest for a few minutes. Then, slice it up and serve with fresh lemon wedges to squeeze over the top for a bright, fresh touch.
Enjoy your delicious golden, flaky salmon pie with creamy spinach and ricotta filling!
Can I Use Frozen Salmon Instead of Fresh?
Yes, you can! Just make sure to thaw the salmon fully in the fridge overnight and pat it dry before using to avoid excess moisture in the pastry.
Can I Prepare This Pie Ahead of Time?
Absolutely! Assemble the pie and keep it refrigerated, covered with plastic wrap, for up to 24 hours. Brush with egg wash and bake just before serving.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the pastry crisp.
Can I Substitute Ricotta Cheese?
Yes, cottage cheese or cream cheese can be used instead of ricotta. Cottage cheese will be lighter, while cream cheese makes a richer filling.