Flaky puff pastry stuffed with tender salmon, spinach, and creamy cheeses—this savory bake is perfect for family dinners or impressing guests.
Easy Salmon and Spinach Puff Pastry Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff pastry sheets, thawed | 2 |
| Cooked salmon fillet, flaked | 300 g (10 oz) |
| Cooked rice (white or brown) | 1 cup |
| Spinach, steamed or sautéed and drained | 200 g (7 oz) |
| Medium onion, finely chopped | 1 |
| Garlic cloves, minced | 2 |
| Olive oil | 2 Tbsp |
| Ricotta or cream cheese | ½ cup |
| Grated mozzarella or Gruyère cheese | ½ cup |
| Egg, beaten (for brushing) | 1 |
| Lemon juice | 1 Tbsp |
| Fresh dill or parsley, chopped | 2 Tbsp |
| Salt and pepper | To taste |
| Optional: sesame seeds or poppy seeds | As desired |
Instructions
Preheated the oven to 190°C (375°F) and lined a baking tray with parchment paper. Heated olive oil in a skillet, sautéed the onion for 3 minutes until soft, then added garlic and cooked for another minute. Stirred in the spinach, seasoned with salt, pepper, and lemon juice, and cooked until wilted. Let it cool slightly. In a large bowl, combined flaked salmon, cooked rice, spinach mixture, ricotta or cream cheese, grated cheese, and chopped herbs. Mixed gently until even. Rolled out one puff pastry sheet on the prepared tray and spread the filling evenly, leaving a 1-inch border. Covered with the second puff pastry sheet, sealed edges with a fork, and cut small slits on top. Brushed with beaten egg and sprinkled seeds if using. Baked for 30–35 minutes until golden and puffed. Let cool 10 minutes before slicing and serving warm or at room temperature.
Nutrients
Rich in omega-3 fatty acids from salmon
High-quality protein from salmon, rice, and cheese
Fiber and antioxidants from spinach
Energy from puff pastry and rice
Vitamins A, C, and K from spinach
Calcium and phosphorus from cheese
