Fish & Seafood
Salmon with Spinach wrapped with Phyllo
Salmon with Spinach wrapped with Phyllo
Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (4 oz.) Crumbled Feta Cheese
2 tbsp Italian Herb Balsamic
2 tbsp Tuscan Herb Olive Oil
12 sheets frozen phyllo dough, thawed
4 skinless salmon fillets (1 lb.)
1 tbsp Dill Olive Oil
1 Tbsp Grilled Lemon Balsamic
1 Cup Greek Yogurt
1/4 cup chopped English cucumbers
1 Tbsp. chopped fresh dill
Directions
Heat oven to 425ºF.
Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
Place 1 Salmon fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, Salmon and spinach mixture. Place, seam sides down, on parchment-covered baking sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
Bake 10 to 12 min. or until crusts are golden brown and Salmon flakes easily with fork.
Mix Greek Yogurt, Dill Olive Oil and Grilled Lemon Balsamic cucumbers and dill until blended
Serve fish with Greek Yogurt mixture.
Products Used
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Tuscan Herb Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Italian Herbs of Naples Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
