450 g (1 lb) frozen chopped spinach
350 g (12 oz) salmon, poached
600 ml (1 pt) Bechamel Sauce
2 hard-boiled eggs, chopped
5 g (1 tsp) dill
7 g (1 tbsp) chopped parsley
salt and freshly ground black pepper
225 g (8 oz) Puff Pastry, thawed if frozen
1/2 beaten egg to glaze
1. Cook the frozen spinach in a little salted water as directed on the packet. (If using fresh spinach you will need to cook approximately 1 kg (2 lb) Drain well and line the bottom of a buttered pie plate with it.
2. Mix the cooked, boned and skinned salmon with the bechamel sauce (which can be made with the liquid in which the fish was poached) and hard-boiled eggs.
3. Mix in the dill, parsley, salt and pepper and pour the mixture on top of the spinach.
4. Roll out the puff pastry 5 cm (2 in) larger than the pie plate.
5. Cut a 2.5 cm (1 in) wide strip from the outer edge of the pastry.
6. Brush the rim of the plate with water and fit the pastry strip round it.
7. Lift the remaining piece of pastry over the rolling pin and transfer to the pie plate.
8. Press the edges together and trim with a sharp knife held at an angle away from the dish.
9. To seal the edges firmly together hold the knife horizontally towards the pie plate and make a series of shallow cuts round the edge.
10. Flute the edges with your thumb and forefinger and pull in the flutes with the back of a knife.
11. To make decorative leaves cut remaining pastry into 3.5 cm (1 1/2 in) strips using the rolling pin or ruler as a guide.
12. Every 5 cm (2 1/2 in) cut the strips at an angle to make diamond shapes. Score lines on the diamonds to make the veins of the leaves.
13. Make a hole in the middle of the pie by making a cross with a knife and fold back each quarter.
14. Arrange the leaves in a decorative pattern around the middle and brush with beaten egg.
15. Bake in a preheated oven at 220°C (425°F) Gas 7 until pastry is well risen and golden brown — approximately 30 minutes.
16. Cover with foil or waxed greaseproof paper if pastry shows any sign of browning too much.