Tikka Salmon and Spinach Pie
- Peter Sidwell
- Nov 4
- 2 min read
Tikka Salmon and Spinach Pie
This Tikka Salmon and Spinach Pie is a fish pie with a twist — light, flavour-packed, and beautifully spiced.The creamy tikka marinade gives the salmon incredible depth, while the spinach adds colour and freshness.Wrapped in layers of crisp, golden filo pastry and sprinkled with nigella seeds, it’s a dish that’s simple to prepare and perfect for any time of year.
Timings
Prep time: 20 minutes (plus 20 minutes marinating)
Cooking time: 40 minutes
Serves: 4–6
Ingredients
450g frozen spinach
1 red onion, finely chopped
1 thumb of ginger, finely grated
1 clove of garlic, finely grated
1 lemon, juiced and zested
2 large free-range eggs
Pinch of salt and pepper
4 tbsp Greek-style yoghurt
2 tbsp tikka spice mix
600g fresh salmon, cut into chunks
50g margarine or butter, melted
3 tbsp nigella seeds
270g filo pastry (approx. 7 sheets)
Method
Prepare the spinach mixture
Preheat the oven to 165°C.Place the frozen spinach in a colander over a bowl to thaw. Once thawed, squeeze out as much liquid as possible using a clean tea towel.In a mixing bowl, combine the spinach with red onion, grated ginger, garlic, lemon zest, and eggs. Season with salt and pepper, then mix well.
Marinate the salmon
In a separate bowl, mix the Greek yoghurt, tikka spice mix, lemon juice, and a little more salt and pepper.Add the salmon chunks, coat well, and set aside to marinate for 20 minutes to absorb the flavours.
Assemble the pie
Brush the base of a 30cm x 20cm ovenproof dish with melted butter.Sprinkle in some nigella seeds and a pinch of the tikka spice mix.Layer in the filo pastry sheets, overlapping and allowing the edges to hang over the sides. Brush each layer with butter before adding the next.
Fill and fold
Spread the spinach mixture over the pastry base, then evenly layer the marinated salmon on top.Fold the overhanging pastry into the middle to enclose the filling, brushing the top generously with the remaining butter.Scatter with the rest of the nigella seeds for extra crunch.
Bake and serve
Bake in the oven for 30–40 minutes, or until the pastry is crisp and golden.Serve warm with a fresh cucumber salad or a spoon of cooling yoghurt on the side.
Notes
You can substitute cod or haddock for salmon.
Add a teaspoon of mango chutney to the marinade for extra sweetness.
Perfect served hot for dinner or cold for picnics.
Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.
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