Preheat your oven to 400°F (200°C).
In a bowl, combine the cooked rice, chopped spinach, cream cheese, breadcrumbs, dill, salt, and pepper.
Chop the salmon into small, bite-sized pieces and fold it gently into the mixture.
Roll out the puff pastry on a lightly floured surface.
Transfer the pastry to a baking sheet lined with parchment paper.
Place the salmon and spinach mixture in the center of the pastry.
Fold the pastry over the filling and seal the edges with the beaten egg.
Brush the top with more beaten egg.
Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown.
Remove from the oven and let it cool slightly before slicing.
