Description
This Spinach Feta Salmon in Phyllo is a delicious and elegant dish featuring tender salmon fillets wrapped in crispy phyllo dough with a creamy spinach and feta filling. Perfect for a healthy and impressive main course.
Ingredients
Scale
Salmon and Filling
- 1 lb salmon skin removed
- 3 oz fresh spinach
- 1/3 cup crumbled feta
- 1 shallot minced
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese softened
Phyllo Dough and Topping
- 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 and ensure easy cleanup.
- Sauté the filling: Heat a splash of oil in a skillet over medium heat. Add the minced shallot and sauté for 2–3 minutes until softened. Add the fresh spinach and cook until wilted. Transfer the mixture to a bowl and allow it to cool slightly before proceeding.
- Mix the filling: To the cooled spinach and shallot mixture, add softened cream cheese, crumbled feta, oregano, salt, and black pepper. Stir well until the filling is creamy and evenly combined.
- Prepare the phyllo: Lay one sheet of phyllo dough flat on a clean surface. Brush lightly with melted butter. Layer another sheet on top and brush again with butter. Repeat until you have 3 layers of phyllo stacked. Repeat this for the second salmon fillet’s phyllo layers as well.
- Assemble the parcels: Place one salmon fillet in the center of the prepared phyllo stack. Spoon half of the spinach-feta mixture on top of the salmon. Fold the sides of the phyllo over the salmon to form a sealed parcel. Brush the entire parcel with melted butter and sprinkle sesame seeds on top. Repeat for the second fillet.
- Bake: Place the phyllo parcels on the lined baking sheet and bake in the preheated oven for 20 minutes until the phyllo is golden brown and crispy and the salmon is cooked through.
Notes
- Make sure the salmon fillets are dry to prevent the phyllo from becoming soggy.
- Handle phyllo dough gently and keep it covered with a damp cloth when not in use to prevent drying out.
- You can substitute spinach with kale or Swiss chard for a different flavor.
- For a dairy-free option, substitute cream cheese and feta with vegan cream cheese and vegan feta.
- Let the parcels rest for a few minutes after baking to allow the filling to set.
Nutrition
- Serving Size: 1 parcel
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
