Description
Spinach Feta Salmon in Phyllo is an elegant and flavorful dish featuring tender salmon fillets wrapped in crispy phyllo pastry with a creamy spinach and feta filling. This recipe combines savory and fresh ingredients, baked to golden perfection, making it perfect for a special dinner or entertaining guests.
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 and Assembly
- 6 sheets phyllo dough
- 4 oz butter melted
- 1 tbsp sesame seeds
Instructions
- Preheat oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté the filling: In a skillet over medium heat with a splash of oil, sauté the minced shallot for 2–3 minutes until softened. Add the fresh spinach and cook until wilted. Transfer the mixture to a bowl and let it cool slightly to avoid melting the cream cheese.
- Mix the filling: To the cooled spinach and shallot mixture, add the softened cream cheese, crumbled feta, oregano, salt, and black pepper. Stir until the filling is smooth, creamy, and well combined.
- Prepare the phyllo: Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Layer another sheet on top and brush with butter again, repeating until you have 3 layers. Repeat this layering process for the second salmon fillet.
- Assemble parcels: Place one salmon fillet in the center of a 3-layer phyllo stack. Spoon half of the spinach-feta mixture over the salmon. Carefully fold all sides of the phyllo over the salmon to form a parcel. Brush the tops and sides with more melted butter and sprinkle with sesame seeds. Repeat with the second fillet and remaining phyllo sheets and filling.
- Bake: Place the assembled parcels on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the phyllo is golden brown, crispy, and salmon is cooked through.
Notes
- Use room temperature cream cheese for easier mixing.
- Handle phyllo dough gently to avoid tearing, and keep it covered with a damp towel while working to prevent drying out.
- You can substitute spinach with kale or Swiss chard if preferred.
- For extra crispiness, brush the phyllo parcels with an additional layer of butter halfway through baking.
- Serve with a fresh lemon wedge or a light salad to complement the rich flavors.
