Salmon Spinach Pie

Preparation:

Preparation: Clean the spinach well, wash and boil them in a little salted water. Drain, squeeze and chop them. Boil the salmon in salted water for 10 minutes. Drain it and chop it up. Heat the butter in a saucepan and add the flour, milk and two ladles of cooking water from the fish, stirring constantly. Season with salt, pepper, nutmeg and thyme. Turn off and, away from the heat, stir in the grated gruyere, cream, spinach and fish. Roll out the dough into a disc with a rolling pin and place it on a lightly buttered cake tin, making it go up along the edge as well. Line it with a sheet of baking paper and fill with dried legumes. Bake in a preheated oven at 160 degrees for 15 minutes. Withdraw. Eliminate paper and legumes. Pour the spinach and salmon mixture into the pan. Fold the edges of the dough a little and make holes all around. Place in a preheated oven at 180 degrees and cook for half an hour. Transfer to a serving dish and serve warm.