Directions

1. Preheat oven to 425°F.
2. Roll out the puff pastry on a lightly floured surface.
3. Squeeze as much water out of the thawed spinach as possible. Beat the cream cheese and spinach together in a small bowl. Add a good amount of salt and pepper.
4. Spoon the cream cheese mixture onto the middle of the puff pastry. Lay the salmon on top.
5. Brush the edges of the puff pastry with the egg wash. Fold the short ends in, then fold the long ends on top of the salmon and press down to seal.
6. Place seam side down on a non-stick or parchment lined baking sheet. Score the top with a knife and brush with egg wash.
7. Bake for 20 to 25 minutes until golden brown.