This trout and spinach puff pastry pie is golden, flaky, and quietly impressive — tender trout layered with creamy spinach, lemon zest, and a bright squeeze of lemon juice. It looks like a centerpiece but comes together with one sheet of puff pastry and a hot oven. If you love cooking with trout, try our Simple Baked Trout or the Tender Trout with Cream Cheese and Teriyaki for your next fish dinner.
Ingredients
- 300 g trout fillet
- 200 g fresh spinach
- 150 g cream cheese
- 1 lemon (zest and juice)
- 1 sheet puff pastry
- Sesame seeds
- 1 egg yolk
- Salt and black pepper
- Olive oil
Instructions
- Sauté the spinach in olive oil and salt it.
- Mix the cream cheese with the spinach, lemon zest, and lemon juice.
- Roll out the pastry. Lay the trout on top and season with salt and pepper.
- Spread the spinach filling over the fish. Twist and braid the side strips of dough over the top.
- Brush with egg yolk and sprinkle with sesame seeds.
- Bake at 200°C (400°F) for 25-30 minutes until deep golden.
Tips
- Squeeze the sautéed spinach dry before mixing it with the cream cheese so the pastry stays crisp.
- Braid the side strips loosely — the filling needs a little room to steam as it bakes.
- Let the pie rest for 5 minutes before slicing so the filling sets. For more puff pastry know-how, the guides at Serious Eats explain how to keep the base crisp and golden.
Nutrition
Per 100 g: 191.4 kcal, protein 9.9 g, fat 9.4 g, carbs 17.8 g.
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