Salmon and spinach pie

For 3 persons

- pie pastry
- 4 salmon fillets, sliced into about 2 cm chunks
- about 6 mushrooms, sliced
- two good handfuls of young spinach, stalky part removed
- 1 clove garlic, mashed
- 1 tablespoon lemon juice
- olive oil, white wine (for cooking)
- salt, pepper, dried basil
- 4 big tablespoons plain yogurt
- 1 egg
- 1 teaspoon mustard

Saute' the mushrooms in a bit of olive oil with salt and pepper, add lemon juice, cook for a couple of minutes and set aside.
In the same pan, saute' the spinach in a bit more olive oil, garlic, salt and pepper, a bit of basil, 2 tablespoons white wine (they don't need to cook for too long), and set aside.
Pre-heat the oven to 190deg.
Roll out the pastry and fill the pie form. Drain the juice that has escaped from the spinach and arrange them in a layer on the pastry. Add the mushrooms (drained) and the chunks of salmon.
In a small bowl, mix the beaten egg, yogurt, mustard, more salt and pepper, and spread over the pie.
Cook at 190deg for about 45 minutes. Serve with a green salad.