Salmon spinach pie
Instructions
Clean spinach, wash them well and boil them in salted water.
Drain, strizzateli and mince.
Boil for 10 minutes in salt water salmon.
Drain and break it into small pieces.
In a saucepan heat the butter and add the flour, stirring the milk, two ladles of water to cooking fish.
Season with salt, pepper, nutmeg and thyme.
Turn off and away from the fire, add the grated Gruyere, cream, spinach and fish.
Pull the dough rolling pin and place on a lightly greased Cake Pan it back on board.
Foderatela with a sheet of parchment paper and filled with pulses.
Bake in preheated oven at 160 degrees for 15 minutes.
Withdrawn.
Remove paper and beans.
Pour into the cake mixture with spinach and salmon.
Fold the edges a bit of pasta and bucherellatela all around.
Place in preheated oven at 180 degrees and Bake 30 minutes.
Passed on a serving dish and serve lukewarm.
