1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (7 3/4-ounce) can salmon
1 (3-ounce) package cream cheese, softened
1/4 cup finely minced onion
1/2 teaspoon lemon juice
Pastry for double-crust pie
1 large egg, beaten
Preheat oven to 400*F.
In a large mixing bowl combine the spinach, drained canned salmon, softened cream cheese, minced onion, and lemon juice; mixing well.
Roll pie shell dough into 6-inch circles. Divide the salmon mixture among the circles. Moisten the edges then fold the circles in half, press together with a fork to seal. Place on a lightly greased baking sheet, prick the tops with a fork, and brush with beaten egg.
Bake for 18 to 20 minutes, or until golden brown.
Makes 6 servings.