1 roll gluten free or regular puff pastry, thawed

½ block neufchatel or regular cream cheese, room temp or slightly warmed in microwave

8 oz frozen spinach, thawed, squeezed drained. 

½ cup mozzarella cheese, shredded

Optional: ½ c sauteed onion

12 oz flaked cooked salmon* (I like to use my homemade canned salmon, but you can also use leftover cooked salmon, just remove bones!)

Spices: ¼ teaspoon salt, ⅛ tsp pepper, ⅛ tsp garlic powder

1 egg or some egg white, beaten, for brushing top

Preheat oven to 350. Roll puff pastry out slightly on a silpmat or sheet-pan  sized parchment paper to approximately 10x 11” rectangle. Combine cheeses, spinach, spices, and optional sauteed onion . Spread over half of the puff pastry, leaving ¼ inch bare at the edges. Place the salmon on top. Sprinkle with salt and pepper, if the salmon has not been salted. Fold the puff pastry over the top of the salmon/cheese mixture and crimp the edges to seal. Cut several slits in top. Brush with egg. 

Bake in oven for 20-25 minutes, or until pastry is golden brown. (I have also cooked this in the bottom rack of an air fryer at 350 for 20 minutes, and it works great!)

*I have seen recipes that use raw filet of salmon, skinned, but I have not tried cooking it that way, yet! You would want to make sure the internal temp of the fish was 145 degrees before pulling from the oven!