Trim the salmon to the size 20x 25 cm.
Remove all bones.
Season with salt and pepper.
Keep chilled.

Finely chop the onion and sauté in the melted butter with the garlic until cooked and all water has evaporated.
Cool completely.
Season with salt and pepper and a ½ t fine nutmeg.

Empty the cottage cheese in a bowl and add the lemon zest and chopped dill.
Mix through.

Roll out the pastry to about 3 mm thick.
Make sure you have a large overlap to cover the salmon and prevent the juices from cooking out.

Lay the dough over a large baking sheet that you have sprayed with Spray n Cook.
Make a 20x 25 cm rectangle marking on the dough.
Do not cut through the dough.
Place a layer of the spinach on the rectangular shape.
Place the salmon on top and cover the salmon with the cottage cheese mix.
Close the salmon with the pastry and make sure there is a big enough overlap.
Cut all excess pastry off.
Brush with egg wash and place in the fridge or bake immediately at 200°C.

Serve with Lemon Sauce