Description
This Spinach Feta Salmon in Phyllo recipe features succulent salmon fillets wrapped in crispy, buttery phyllo dough filled with a creamy spinach, feta, and shallot mixture. Perfectly seasoned and baked to golden perfection, it's a delightful main course that combines flaky fish with Mediterranean flavors and a satisfying crunch.
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 Layers
- 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 and fragrant. Add the fresh spinach and cook until wilted. Transfer the cooked mixture to a bowl and allow to cool slightly.
- Mix Filling: To the cooled spinach and shallot mixture, add the softened cream cheese, crumbled feta, oregano, salt, and black pepper. Stir thoroughly until the filling is well combined and creamy.
- Prepare Phyllo: Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Top with another sheet and brush again. Repeat this process until you have layered three sheets of phyllo. Repeat for the second salmon fillet to create two phyllo stacks.
- Assemble Parcels: Place one salmon fillet in the center of each phyllo stack. Top each fillet evenly with half of the spinach-feta filling. Fold all sides of the phyllo over the salmon to create a parcel. Brush the tops and sides generously with melted butter, then sprinkle with sesame seeds for a nutty crunch.
- Bake: Place the prepared parcels on the parchment-lined baking sheet and bake in the preheated oven for 20 minutes until the phyllo is golden brown, crisp, and cooked through.
Notes
- Make sure phyllo dough is covered with a damp cloth while working to prevent it from drying out and tearing.
- You can substitute feta with goat cheese or ricotta for a different flavor profile.
- Use skinless salmon for easier wrapping and better texture inside the phyllo.
- Allow the filling to cool before mixing to avoid melting the cream cheese.
- Brush phyllo layers thoroughly with butter to ensure crispiness and prevent dryness.
- Serve immediately after baking to enjoy the crispy texture of phyllo.
Nutrition
- Serving Size: 1 parcel
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
