Salty tart with salmon

Directions

For the dough, we put all the ingredients together in the mixer and we knead for about 5 minutes. We leave the dough in the fridge overnight. For the filling, we make a béchamel with the flour and the butter and then the milk. We add salt, pepper, and nutmeg. We lightly saute the spinach with olive oil and then we add all the chopped herbs. We mix the béchamel with the spinach. In a cake form, we chop the salmon and we cover it with the filling, and close again with salmon. We put it in the freezer overnight. The next day we take the dough out of the fridge and we let it get room temperature. Then, we create two circles with the dough, a small and a big one on which our tart will be closed. In the middle, we place the salmon and we close the tart with the second phyllo. We bake at 180⁰C for about 45 minutes.