Salmon & Spinach Pockets

A light twist on a classic dish!


35 reviews




Total time: 30 minutes

Ingredients for 6 people

200 g of spinach leaves

120 g of salmon

3 tbsp of creme fraiche

12 fresh lasagna sheets

50 g of shredded mozzarella cheese

1 egg

1 burrata cheese

1 basil leaf

olive oil



24 cm chefclub by tefal® frypan

Pie dish


Step 1/4

Heat the pan until the hourglass in the center of the pan has disappeared and then cook the spinach leaves in it with a drizzle of olive oil, salt and pepper. Add diced salmon along with the creme fraiche (1).

Step 2/4

Soak the lasagna sheets in hot water and cut them into rectangles if necessary. Place 1 tablespoon of spinach mixture on one end of each lasagna strip and fold into a triangle to form samoussas (2-3) removing any excess noodle if needed.

Step 3/4

Brush with a beaten egg, then place a parsley leaf on each samoussa (4). Place a ramekin in the center of a pie dish. Arrange the samoussas around it (5), sprinkle them with shredded mozzarella cheese (6) and place in the oven for 15 minutes at 180 °C.

Step 4/4

Remove the ramekin from the oven and insert the burrata cheese in its place. Open the top of the burrata, drizzle olive oil and place a basil leaf on top (7-8). Enjoy by dipping the samoussas in the burrata cheese.

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