Tuesday, October 9, 2007

Salmon & Spinach in Phyllo

The other night it was very late...and I wanted to make a quick dish for dinner. I found this recipe and had the salmon in the fridge, so I thought I would give it a try. It turned out wonderfully and very easy to make. I found the recipe in Cooking for Two or More Cookbook from Pampered Chef.

1 t. basil oil or olive oil
4 c. baby spinach
Salt & pepper
8 sheets thawed frozen phyllo dough
nonstick cooking spray
2 skinless salmon fillets (4-6 oz. each - 1 1/2 inches thick
2 tbls. garlic and herb cream cheese spread ( I made my own)

Preheat oven 425
Heat oil in sautee pan, add spinach, season with S&P. Cook until spinach is wilted. Remove and set on paper towel to remove excess moisture.

Lay one sheet of phyllo on work surface. Spray with cooking spray. Repeat each layer and press together to create a stack.

Season salmon with s&p. Spread 1/2 cream cheese on filet and top with spinach and repeat. Place salmon on phyllo stack 2 inches from the bottom on the short end. Fold in the longer sides towards the salmon then the shorter side and wrap up. Spray a cookie sheet with cooking spray and lay the salmon, seam side down on tray.

With a bread knife, make three diagonal slits across each bundle. Spray bundles and bake. Bake for 11-13 minutes until golden brown.



Jeffrey said...

It was tasty.

Anonymous said...

Looks deeeelicious. I admire you for trying new recipes. Seems like I cook the same old same old all the time. But I might try this recipe because we both like salmon.

Victoria Williams said...

Yum! Sounds like Spanikopita only better with the salmon.

M. said...

Hello! First time reader - I have to say that looks extremely delicious. My family is Greek and I am in Japan and reading that recipe conjures up memories of when my grandmother would make something like that from scratch - however, the salmon gives it a new kick! We would just have either the spanakopita or tiropitakia (with feta cheese). I would definitely try that when I return to the States.

Kathleen said...

yum-o-rama! this sounds delish!

happy autumn to you!

Anonymous said...

when you write 1 t. basil oil or olive oil, is it one teaspoon or tablespoon? or does it even matter much

Anonymous said...

1 teaspoon!
One of my favorite recipes! I think I will make it this week!