Salmon Spinach Feta Phyllo Parcels Recipe

Ingredients

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 Wrap

• 6 sheets phyllo dough
• 4 oz butter melted
• 1 tbsp sesame seeds

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. Heat a splash of oil in a skillet over medium heat. Add the minced shallot and sauté for 2–3 minutes until softened. Add the fresh spinach and cook until wilted. Remove from heat and transfer to a bowl. Let cool slightly.
3. To the cooled spinach mixture, add the softened cream cheese, crumbled feta, oregano, salt, and black pepper. Stir well until everything is combined into a creamy filling.
4. Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Top with a second sheet and brush again. Repeat until you have three layers stacked. Prepare a second set of three layers for the second salmon fillet.
5. Place a salmon fillet in the center of each phyllo stack. Spoon half the spinach-feta mixture over each fillet. Fold in all sides of the phyllo over the salmon to form a parcel. Brush the tops and sides generously with butter. Sprinkle sesame seeds on top.
6. Transfer the parcels to the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until the phyllo is golden brown and crispy.

Notes

• Use thawed phyllo dough sheets kept covered with a damp towel to prevent drying out while working.
• For a crispier crust, add an extra brush of butter on top midway through baking.
• Substitute spinach with kale for a different but tasty green filling.
• Serve with a side salad or roasted vegetables to complete the meal.
• Leftovers can be refrigerated and gently reheated in an oven to maintain crispiness.