photo: Open Fish Pie with Spinach

Open Fish Pie with Spinach

Have not you tried a pie with red and white fish? Then immediately cook it! You can use any white sea fish fillets up to you. Spinach for this pie can be taken fresh or frozen. In the case of frozen, be sure to choose not shredded.


  • Whole wheat flour
    250 g
  • Butter
    125 g
  • Salmon fillet
    500 g
  • Whitefish
    300 g
  • Spinach
    300 g
  • Egg
    3 pcs
  • Cream 33%
    80 ml
  • Garlic
    2 clove
  • Water
    2-3 tbsp
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Prepare the dough. To do this, put flour, salt and diced cold oil in the bowl of the blender. Chop to get fatty crumbs.
  • 2. Pour in water and mix the dough as fast as possible. You cannot knead too long, otherwise the butter will melt and the dough will turn out to be wooden. Form a ball from the dough, wrap it in a food film and put it in the fridge for 30-40 minutes. Take out the cooled dough of the film and roll into a layer of 4-5 mm thick. Put it in the mold and press it to the bottom and the sides of the mold. Cut off the surplus.
  • 3. Put a sheet of foil on the surface of the dough, load the cargo (beans, peas or rice) from above.
  • 4. Put in the oven preheated to 180 degrees and bake for 7 minutes. Take out, remove foil with a load, puncture the bottom with a fork. Return the mold to the oven and bake for 5 more minutes. Take it out again and leave it. Do not turn off the oven. For the filling, cut the fish cubes with a side of about 1.5 cm. Put in a bowl.
  • 5. Defrost spinach, lightly squeeze and put it to the fish. Add the grated garlic, salt and pepper. Stir.
  • 6. For pouring, connect the eggs with cream or sour cream, lightly whisk with whisk.
  • 7. Put the filling in the base, pour in the fill.
  • 8. Send it to the oven and bake until the filling fits, about 30 minutes. Leave ready cake to stand for 10 minutes, then cut and serve.
  • 9. Bon Appetit!
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