Thursday, December 22, 2016

Salmon with Spinach and Feta in Phyllo Dough


Want an elegant yet easy salmon entrée?  Try this salmon wrapped in phyllo dough.  With the added yumminess of a spinach/feta mixture included.

SALMON with SPINACH and FETA in PHYLLO DOUGH (4 servings)

4 oz cream cheese, room temp
1/2 cup feta cheese, crumbled, room temp
1 scallion, white and green parts, chopped
5 oz frozen chopped spinach, thawed and squeezed dry
juice of 1/4 lemon
4 (4-6 oz) salmon fillets, skinless
8 sheets phyllo dough, thawed
melted butter (1/2 - 1 stick butter  (or more) if needed

Preheat oven to 375F.  Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine cream cheese and feta, mixing until smooth.  Add scallion, spinach, and lemon juice; mix well.  Spread 1/4 of the mixture over each salmon fillet.

Unroll phyllo sheets onto a smooth, dry surface and cover with a damp towel.  Working quickly, lay one phyllo sheet on counter, brush with melted butter and top with another sheet of phyllo.  Brush second sheet lightly with melted butter.  Lay one salmon fillet at the short end of the phyllo and roll, tucking sides in.  Place package, seam side down (cheese covered side of salmon up), on parchment-lined pan.  Brush with melted butter.  Repeat with remaining salmon.  Bake for 30-35 minutes until browned. 

NOTE:  You can prepare early in the day and refrigerate until ready to bake.  These freeze well before baking.  Place frozen on parchment-lined pan and bake in preheated 400F oven 30-35 minutes, until golden brown and cooked through.

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