Description
Delicious Spinach Feta Salmon wrapped in crispy phyllo dough, combining tender salmon fillets with a creamy spinach and feta filling, perfect for a flavorful and elegant dinner.
Ingredients
Scale
Salmon and Filling
- 1 lb salmon skin removed
- 3 oz fresh spinach
- 1/3 cup crumbled feta cheese
- 1 shallot minced
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese softened
Phyllo Dough and Toppings
- 6 sheets phyllo dough
- 4 oz butter melted
- 1 tbsp sesame seeds
Instructions
- Preheat the oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
- Sauté the filling: In a skillet over medium heat, add a splash of oil and sauté the minced shallot for 2 to 3 minutes until softened. Add the fresh spinach and cook until wilted. Transfer the mixture to a bowl and let it cool slightly.
- Mix the filling: To the cooled spinach mixture, add the softened cream cheese, crumbled feta, oregano, salt, and black pepper. Mix everything thoroughly until well combined and creamy.
- Prepare the phyllo layers: Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Place another sheet on top and brush again. Repeat this until you have 3 layers of phyllo dough for each salmon fillet.
- Assemble the parcels: Place a salmon fillet in the center of the layered phyllo stack. Spoon half of the spinach-feta mixture over the salmon. Fold all sides of the phyllo over the salmon to form a parcel. Brush the top and sides of each parcel with melted butter and sprinkle with sesame seeds. Repeat for the second fillet.
- Bake: Place the prepared parcels on the lined baking sheet and bake in the preheated oven for 20 minutes or until the phyllo is golden brown and crispy.
Notes
- Use fresh phyllo dough and keep it covered with a damp cloth while working to prevent it from drying out.
- You can substitute the cream cheese with ricotta for a lighter filling.
- For extra flavor, add a squeeze of lemon juice over the salmon before adding the filling.
- If you want to prepare ahead, you can assemble the parcels and refrigerate them for up to 24 hours before baking.
- Use skinless salmon fillets for easier wrapping and a more elegant presentation.
Nutrition
- Serving Size: 1 parcel
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
