Put two tablespoons of Goya Organics Extra Virgin Olive Oil in a pan on medium heat with salt, and cook the spinach until their volume is reduced and they do not release water.
When almost ready, add the raisins, leaving to cook for two minutes.
Remove the skin from the salmon and cut it into cubes of just over an inch.
Cut the feta cheese into cubes of just under an inch.
Roll out the pastry and place the salmon on it, near one side but not on the edge. Put the feta cheese on top of it and sprinkle on the sesame seeds. To complete the filling, put the spinach and raisins on top.
Close the pastry. To do so, fold the shorter side toward the filling, and then using the paper of the pastry, stretch the rest over the top, sealing it well on the side and both ends, folded downwards.
Preheat the fan oven to 355ºF with heat above and below.
Brush the pastry with beaten egg and bake for 30-35 minutes. It will be ready when the pastry has turned golden.
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