Salmon Spanakopita


4 ounces feta cheese, crumbled
2 cups frozen spinach, thawed and squeezed dry
1 tablespoon fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/2 yellow onion, minced
1 tablespoon Greek yogurt
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1/8 cup pine nuts, toasted and chopped
1/2 teaspoon kosher salt, plus extra for the fish
Black pepper, optional
1 pound salmon, deboned and skin removed
12 sheets of phyllo dough


Mix the cheese, spinach, herbs, onion, yogurt, nutmeg, garlic, pine nuts, lemon zest and juice and salt until combined. Set aside.
Pat the salmon dry cut it into four 4-ounce pieces. Set aside.
On a dry surface, take one sheet of phyllo dough and brush well with melted butter. Cover with another two sheets of phyllo dough, brushing them both with butter. Put a piece of salmon down, then top with the spinach mixture.. Wrap the four edges of the dough over the fish, flip over so the smooth part is on top, brush the top with butter and set on a aluminum foil or parchment paper covered baking sheet. Repeat with the other three pieces of fish.
Once down, bake in a preheated oven at 350 degrees for 20-25 minutes or until browned.




One of the best parts of summer is finding ways to eat in a lighter fashion. Don’t get the wrong idea. You will still see lots of desserts popping up this summer and maybe a few more cocktails, but don’t think that’s all we eat. We like our protein and veggies as much as the next person, and we both find ways to create balanced meals for the majority of our eating. If you have a hard time squeezing in healthy servings of the food pyramid, try wrapping them in flakey, crispy dough. Maybe phyllo dough if you’re feeling frisky. It’s light and airy and provides just the crunch you need when paired with fresh salmon, spinach and feta cheese.




Monday, July 19, 2010 - 6:01pm


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