Ingredient:
400 g puff pastry dough
250 g salmon fillets or other type of fish
½ lemon
400 g spinach
3 eggs Toneli boiled family
3 eggs Toneli Bio family
4 tablespoons rice
Salt, ground pepper
1 egg Toneli family for decoration
Method of preparation:
Sprinkle the fish with lemon juice and leave to cool until the spinach and eggs are ready.
The spinach is scalded, drained and finely chopped. Boil the rice in half, in 150 ml of water with a little salt, for 10 minutes.
Mix in a bowl the spinach, drained and cooled rice and beaten eggs with salt and pepper.
Fry the fish in a non-stick pan for about 3-4 minutes on each side (without browning). Cut and sprinkle with salt and pepper.
Spread 2 sheets to take, each sheet is divided into 3: the middle part remains intact, and those on the edges are cut obliquely into 2 cm wide strips.
Place the spinach with rice in the middle, and half of the boiled eggs and pieces of fish fillets on top. Cover with the strips of dough, alternating a strip of dough on each side, then grease with beaten egg with salt.
Bake the pie for 10 minutes in a preheated oven at 200 ° C, then lower the temperature to 180 ° C and bake for another 15-20 minutes. Portion after cooling.
