Spinach and Smoked Salmon Pie

The Greek classic “spanakopita” is traditionally made with layers of thin, flaky phyllo sheets filled with spinach and feta cheese (and a few other ingredients), then folded into triangles and baked. And those little handheld pies are incredibly scrumptious.

For this recipe, I used some of the traditional spanakopita ingredients in a potpie preparation—and added a little smoked salmon and ricotta to round out the dish as dinner. Instead of phyllo, I opted for puff pastry—still thin and flaky but sturdier than phyllo and easier to work with for this method. 

Serves 4-6

Ingredients

• olive oil for oiling skillet, plus 1 tbsp
• 1 medium leek, trimmed and chopped
• 1 large bunch fresh spinach (about 1 lb) washed, spun dry, and chopped (long stems trimmed)
• sea salt
• freshly ground black pepper
• 1 cup ricotta cheese, room temperature
• 2 eggs, lightly beaten, plus 1 egg white, lightly beaten
• 1 tbsp chopped thyme
• 4 oz (1 pkg) smoked salmon, thinly sliced
• 1 cup crumbled feta cheese
• 1 pkg. (17.3 ounces) puff pastry, thawed (2 sheets)
• flour, for dusting

Spinach and Leek 

Smoked Salmon 

Sliced Salmon

Preparation

1. Preheat the oven to 375°F. Lightly oil a 10-inch cast-iron skillet (or pie pan).
2. Heat a large, deep skillet over medium heat and add 1 tablespoon olive oil. Add the leek and sauté until beginning to soften, 2-3 minutes.
3. Add the spinach and season with salt and pepper. Cook until slightly wilted, about 1 minute. Transfer the mixture to a large bowl, leaving any liquid in the pan.
4. Whisk the ricotta, 2 beaten eggs, and thyme in a bowl until combined. Stir the ricotta mixture, salmon, and feta into the spinach mixture.

Softened Leek 

Spinach Added

Wilted Spinach 

Ricotta, Egg, and Thyme

Ricotta Mixture 

Filling Ingredients Ready to Combine

Combined Pie Filling

1. Unfold a pastry sheet on a lightly floured surface. Roll into about a 12-inch square and place in the oiled skillet, bringing up along the sides. Trim the corners and edges to fit the skillet.
2. Turn the spinach mixture onto the pastry and smooth to an even layer.
3. Roll out the remaining pastry sheet and place it on top, crimping the edges around the border. Make light crisscross cuts in the top crust and brush with beaten egg white.
4. Bake until golden brown, 25-30 minutes.

Roll Out the Pastry Sheet 

Trimmed Pastry in the Skillet 

Filled Pie 

Ready to Bake 

Baked Pie

Remove from the oven and let rest 10 minutes before cutting.

Spinach and Smoked Salmon Pie