We love in our house, and eat it frequently. The other day I was looking for a different texture on my salmon, so I decided to wrap it in phyllo dough. I had extra phyllo left over, so I decided to also make some spanakopita- one of my favorite Greek dishes. I love spinach and love feta, it a dream combination for me. The salmon is in the rectangular package above, and the spanakopita in the triangular packets!
For the salmon, it’s simple. Spread out phyllo sheets, brush with herb butter, top the salmon with Parmesan and roll up! The flavor is amazing! Plus all together, this dinner took about 30 minutes.
For the spanakopita, I started by wilting my spinach .
Then mixing with ricotta , feta and herbs.
Fold carefully and bake.
Super simple, healthy and quick!
Phyllo Wrapped Salmon
- 1/2 package phyllo dough, frozen
- 1 filet salmon
- 1/4 cup parmesan
- 4 tablespoons melted butter
- 1 teaspoon minced garlic
- 1 teaspoon oregano
- 1/4 teaspoon salt
- Thaw phyllo dough in fridge overnight or on counter top until thawed. My package had 2 separate packages within, I only used one for this recipe plus the spanakopita. Preheat oven to 400 degrees.Cut filet into chunks. Mine were about 1 inch by 5 inch long. You can cut your’s to a different size if you choose. Combine butter, garlic, oregano and salt in small bowl. Remove phyllo from packaging. Spread one sheet on counter top. Brush LIGHTLY with butter mixture. Add another sheet and brush again. Place salmon on center far left hand side of sheet, as shown in video. Sprinkle with 1 tablespoon parmesan. Roll salmon as shown on video. Fold top and bottom over, then roll to the right. You should end up with a rectangular. If you want. brush the top with butter mixture.Bake until golden and crispy, mine took about 7-10 minutes. Careful not to over bake. I serve mine hot and with a squeeze of fresh lemon juice. That’s it. If you want another topping, feel free to use whatever you choose!
- 1/2 package frozen phyllo dough
- 6 cups spinach
- 1/3 cup reduced fat ricotta
- 1/2 cup feta
- 1 tablespoon minced garlic
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons melted butter
- Preheat oven to 400 degrees. I wilt my spinach before starting. You don’t have to do this,I just think it’s easier to roll the phyllo if you do. Wilt the spinach by adding a little olive oil, about 2 teaspoons, to a heated nonstick pan. Add spinach once oil is heated. Cook, stirring occasionally for about 3 minutes, until wilted.In separate bowl mix ricotta, feta, garlic, egg, salt and pepper. To this mix, stir in spinach. Remove your phllyo sheets from package. Lay sheet flat on counter top. Brush lightly with melted butter. Add another sheet and brush this one with butter as well. Cut sheets in half lengthwise. Add 3 tablespoons to on end of sheets as shown in video. Fold in triangles, like you would a flag. You can brush it with melted butter once you finish if you like.Bake for 10-15 minutes, until golden brown. I let these cool a few minutes before tearing into them!