Description
This Spinach Feta Salmon in Phyllo is a delightful and elegant dish featuring tender salmon fillets wrapped in crispy phyllo dough with a creamy spinach and feta filling. Perfect for a fancy dinner or special occasion, it combines Mediterranean flavors with flaky pastry for a delicious 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 and Toppings
- 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 ensure easy cleanup and prevent sticking.
- Sauté Filling: In a skillet over medium heat, add a splash of oil and 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 in the next step.
- Mix Filling: To the cooled spinach and shallot mixture, add the softened cream cheese, crumbled feta, oregano, salt, and black pepper. Stir until well combined into a creamy filling.
- Prepare Phyllo Layers: Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Top with a second sheet, brush with butter again, and repeat until you have stacked three layers of phyllo. Repeat this layering process for the second salmon fillet.
- Assemble Parcels: Place one salmon fillet in the center of the stacked phyllo layers. Spoon half of the spinach-feta filling over the salmon. Fold all sides of the phyllo over the salmon to form a secure parcel. Brush the entire parcel, including the top and sides, with melted butter and sprinkle with sesame seeds. Repeat with the second salmon fillet and filling.
- Bake: Place the phyllo-wrapped salmon parcels on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until the phyllo dough is golden brown and crispy, and the salmon is cooked through.
Notes
- Ensure the spinach mixture is cooled before mixing with cream cheese to prevent it from melting and becoming runny.
- If phyllo dough is too dry, cover remaining sheets with a damp kitchen towel to prevent them from drying out while assembling.
- Use skinless salmon fillets for easier folding and better texture.
- You can substitute feta with goat cheese for a creamier filling.
- For extra crispiness, apply an additional butter brush halfway through baking.
Nutrition
- Serving Size: 1 parcel
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
