Puff pastry pie with fish, gluten free

Ingredients

• 500 g Puff pastry, frozen, gluten free
• 180 g Cream cheese
• 400 g Cod fillets, cut into pieces
• 1 tbsp Olive oil
• 250 g Spinach, fresh
• 1 pcs Pomegranate, seeds only
• 2 tbsp Dill weed, chopped, fresh
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Preheat oven to 180°C.
2. Roll out dough and cut a circle, 20cm in diameter.
3. Wash the fish, cut it into small pieces, then season with salt and pepper.
4. Heat olive oil in skillet over medium-high heat; add fish then cook for a few minutes.
5. Cut spinach and dill then place into a bowl; add cream cheese.
6. Season the filling mixture to taste then stir to combine.
7. Grease a baking sheet and place the dough on it.
8. Spread the cheese filing over the dough, leaving 2-cm border then top with fish pieces.
9. Twist the free edges to make a border and place the pie into the preheated oven.
10. Bake it for about 30 minutes.
11. Sprinkle with pomegranate seeds before serving and slicing.