This is a simple and easy recipe that I found through Pampered Chef.
- 1 teaspoon olive oil
- 4 cups fresh baby spinach leaves, coarsely chopped
- salt and coarsely ground black pepper
- 8 sheets phyllo dough (thawed)
- nonstick cooking spray
- 2 skinless salmon fillets (4-6 ounces each)
- 2 tablespoons garlic and herb cream cheese spread
- Preheat oven to 425*F.
- Heat oil in an 8-inch sautee pan until hot. Add spinach; season with salt and black pepper to taste. Cook and stir until spinach is wilted, about 1 minute. Remove spinach to a paper towel-lined plate. Squeeze out all excess moisture; set aside.
- Lay one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyloo over first, pressing sheets together to seal. Continue laying down and spraying phyllo sheets to create a stack of four sheets. Repeat with the remaining phyllo and additional cooking spray to create another phyllo stack.
- Season salmon fillets with salt and pepper. Spread each salmon fillet with half of the cream cheese spread and then top with half of the spinach. For each phyllo bundle, place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side. Fold long sides of phyllo in towards center. Gently roll up phyllo from bottom to top.
- Place both bundles on baking sheet, seam side down. Using a knife, make three diagonal slits across top of each bundle. Spray bundles with nonstick cooking spray.
- Bake 11-13 minutes or until centers of salmon register 130*F and phyllo is golden brown.
- Remove from oven; let stand 5 minutes before serving.
yield: 2 servings
For more recipe ideas, check out my
Savory Stuff page.