Description
A delicious and elegant Spinach Feta Salmon wrapped in crispy phyllo dough, filled with creamy spinach, feta, and cream cheese mixture, seasoned with oregano, and baked to golden perfection. Perfect for a sophisticated dinner or special occasion.
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 Topping
- 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 prepare for baking the salmon parcels.
- Sauté Shallot and Spinach: 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. Remove from heat and transfer to a bowl to cool slightly.
- Mix Filling: To the cooled spinach mixture, add softened cream cheese, crumbled feta, oregano, salt, and black pepper. Mix thoroughly until the filling is creamy and well combined.
- Prepare Phyllo Sheets: Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Layer another sheet on top and brush again. Repeat so you have 3 buttery phyllo layers. Repeat this layering process for the second salmon fillet as well.
- Assemble Parcels: Place one salmon fillet in the center of the phyllo layers. Spoon half of the spinach-feta mixture on top of the salmon. Fold all sides of the phyllo over the salmon to form a sealed parcel. Brush the top and sides generously with melted butter and sprinkle with sesame seeds. Repeat with the second fillet and remaining filling.
- Bake: Place the parcels on the lined baking sheet and bake in the preheated oven for 20 minutes or until the phyllo is golden brown and crispy.
Notes
- Use thawed phyllo dough kept covered with a damp towel to prevent drying out during assembly.
- For extra flavor, you can add garlic to the shallot when sautéing.
- If you don't have sesame seeds, you may substitute with poppy seeds or omit entirely.
- Make sure to seal the phyllo parcels well to prevent the filling from leaking during baking.
- Use skinless salmon fillets for easier wrapping and eating.
Nutrition
- Serving Size: 1 parcel
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
