Description
A salmon filled twist on traditional Spanakopita.
Ingredients
- 1 Tablespoon Olive Oil
- ½ cups Onions, Diced
- 1 teaspoon Garlic, Minced
- 3 cups Spinach
- 1 package Phyllo Dough Roll, Thawed, 16 Ounce Package
- ½ cups Butter, Melted
- Salt And Pepper
- 1 cup Feta Cheese Crumbles
- 1-½ pound Salmon Fillet, Skin Removed And Cut Into 1″ Cubes
Preparation
Preheat oven to 350 F.
In a large saute pan heat olive oil. Add in onions and begin to sweat them. They will just need to start to turn opaque. Add in garlic and stir until it becomes fragrant. Add in spinach and toss until wilted. Remove from heat and set the spinach mixture on a plate to cool.
Remove phyllo dough from package. Gently remove one to two sheets at a time and seal the phyllo back up to prevent it from drying out. While working with phyllo have damp paper towels handy to cover the phyllo that’s not being immediately used—so it does not dry out and become more brittle.
Cut phyllo sheets into 3″ wide strips down the length of the phyllo dough. There should be about 3 strips per sheet. Use one strip at a time and cover remaining strips with a damp paper towel.
Using melted butter and a pastry brush, brush down a strip of phyllo with butter. In one corner of the phyllo dough, place some of the wilted spinach mixture, about 1 tablespoon. Top with a few feta cheese crumbles. Place one cube of salmon on top. And sprinkle with salt and pepper. Fold up the phyllo strip with the salmon/spinach contents like a flag, working very gently.
When the phyllo strip and salmon/spinach mix has been folded, brush the top of it with butter again. Place on a parchment paper lined baking sheet. Repeat to finish all Salmonkopitas. Bake for 25 minutes, or according to phyllo dough package instructions.
Devour whilst warm and crunchy.
