Looking for a flavorful yet light brunch idea? Try this Spinach & Salmon Pastry recipe. I made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!
SPINACH & SALMON PASTRY
1-17.3oz Pkg Puff Pastry Sheets
½ lb Smoked Salmon
10oz Pkg Baby Spinach
1/3 Tsp Roasted Garlic Powder
3 Tbsp Olive Oil
3oz Feta Cheese
Pinch Sea Salt
Pinch Ground Black Pepper
Pre-heat oven to 400 degrees
Remove smoked salmon from refrigerator and let sit for 30 minutes
Thaw Pastry Sheets (on a floured cutting board for about 20 minutes)
Chop Spinach (rough chop)
Combine olive oil, feta, garlic, salt and pepper in a large bowl mixing together using a fork
Add spinach and toss. Set aside.
Using a paring knife, cut each pastry sheet lengthwise along folded crease (yields 6 cuts total)
Then, cut each strip in two along the width (yields 12 cuts total)
Using a fork, prick each pastry cutout about 4 or 5 times
Using a pastry bush, brush each strip with cold water
Place pastry cuts on a non-stick sheet pan
Using a fork or gloved hand, spread spinach mix on pastry sheets, leaving space at the edges
Place sheet pan in the oven and bake approximately 20 minutes.
Using a knife, gently break apart salmon (brush with a bit of olive oil if desired)
Remove sheet pan from oven.
Using a small tong, place a good wedge of salmon atop each puff pastry.
Dress each puff pastry with dill leaves and serve