Recipes for healthy vision

Salmon and Spinach Pie

Total time: 1 hr, 15 min

Prep Time: 35 min
Cook Time: 40 min

Serves: 6

The spinach, salmon and eggs in this recipe delivers the health benefits of lutein, zeaxanthin, vitamin B2 and omega-3 in the convenience of a savory pie.


2 pounds spinach
4 6-ounce salmon fillets
3 tbsp butter, plus extra for greasing
1/2 cup all-purpose flour, plus extra for dusting
2 cups milk
pinch of freshly grated nutmeg
pinch of dried thyme
1 cup gruyere cheese, grated
1/2 cup heavy cream
1 sheet pie dough, thawed if frozen
1/4 tsp cayenne pepper (optional)


Place the spinach into a saucepan of boiling water and cook for 5-10 minutes, then drain well. Squeeze out the excess moisture and chop. Put the fish into a shallow saucepan, pour in water to cover, add a pinch of salt and bring just to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the fish with a fish slice (spatula), discard the skin and flake the flesh. Reserve the cooking liquid. Preheat the oven to 350?F. Lightly grease a pie dish with butter. Melt the butter in a saucepan, stir in the flour and cook over low heat, stirring constantly for 2 minutes. Gradually stir in the milk and 2 ladlefuls of the reserved cooking liquid. Season with salt and pepper, stir in the nutmeg, cayenne and thyme and remove the pan from the heat. Stir in the cheese, cream, spinach and salmon. Roll out the pastry dough into a round pie dish and crimp the edges all the way around with your fingers. Spoon the spinach and salmon mixture into the pastry shell and bake for 30 minutes. Remove the pie from the oven and serve warm.