Ingredients:
3 large eggs
350 g spinach
150 g couscous
1 lemons
500 g salmon
3 tablespoons chopped fresh dill
425 g ready-rolled puff pastry, made into two sheets
300 g Greek yogurt
flour, for dusting
salt and pepper
Directions:
Boil two of the eggs for ten minutes, then cool, drain and peel.
Wilt the spinach in a bit of boiling water.
Let cool, then press as much water as you can out of the spinach.
Place the couscous in a bowl.
Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
Season generously with pepper and 1 tbsp of the dill.
Roughly chop the eggs into big pieces.
Season with salt and pepper.
Oil a flat baking sheet and lay out one of the pieces of puff pastry.
Whisk the remaining egg and then brush a 1 inch border around the pastry.
Cover with half the spinach.
Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
Top with the fish and egg.
Add the rest of the couscous and then the last of the spinach.
Lay the second sheet of pastry over the filling.
You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
Serve in thick slices with a sauce made of the remaining dill and yogurt.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.