Tender salmon and creamy spinach and feta wrapped in golden, buttery puff pastry—an easy yet elegant dinner you can assemble ahead of time!

Spanakopita filling & Salmon in Puff Pastry

Golden, buttery puff pastry wrapped around tender salmon and creamy spinach and feta filling. This salmon with spinach and feta in puff pastry looks beautiful enough for a dinner party, but store-bought pastry makes it easy to put together at home.

Think of it as salmon Wellington with a Greek twist! The filling has all those delicious spanakopita flavors, and a little Dijon mustard balances the richness. Add a fresh salad, and you have a complete dinner without making lots of extra dishes.

What You’ll Need

Skinless salmon fillets: Choose pieces of similar thickness so the parcels cook evenly. Pat them dry before seasoning.
Puff pastry: Thaw according to the package instructions. It should unfold easily but still feel cold.
Spinach, scallions, garlic, and dill: These give the filling its classic Greek flavor.
Cream cheese and feta: Cream cheese holds the filling together, while feta adds that delicious salty tang.
Dijon mustard: A thin layer adds flavor without overpowering the salmon.
Egg wash: For a glossy, golden finish.

How to Make Salmon in Puff Pastry

Start with the spinach filling. Sauté the scallions in olive oil until softened, add the garlic, then cook the spinach with the dill and seasonings. Let the excess moisture evaporate before stirring in the cream cheese and feta. Set aside to cool completely.

Season the salmon and spread a little Dijon over each fillet. Divide the pastry into pieces large enough to enclose the fish, leaving room around the edges for folding.

Place the cooled spinach filling in the center of each pastry piece, then add the salmon, mustard-side up. Fold the long sides over the filling, bring in the short ends, and seal. Place the parcels seam-side down on a parchment-lined baking tray.

If the pastry has softened, refrigerate the parcels for 15–20 minutes. Brush with egg wash, cut a couple of small vents in the tops, and bake according to the recipe card below until the pastry is golden and the salmon is cooked through.

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How Do You Keep the Pastry from Getting Soggy?

A few small details make a big difference:

Cook off the spinach liquid. The filling should be creamy, with no watery puddle in the pan.
Cool the filling completely. Warm filling softens the pastry before it reaches the oven.
Keep the pastry cold. If it becomes sticky or difficult to handle, give it a short rest in the refrigerator.
Avoid thick overlapping layers. Trim excess pastry if needed so the underside can bake through.
Leave space between the parcels. This helps the pastry puff and brown.

Can I Make These Ahead?

Yes! Assemble the parcels in the morning, cover, and refrigerate until you’re ready to bake that evening. Add the exterior egg wash and cut the vents just before baking.

For freezer prep, freeze the unbaked parcels without the exterior egg wash until firm, then wrap well. Thaw overnight in the refrigerator before brushing with egg wash, adding the vents, and baking.

These are best served freshly baked. To reheat leftovers, use the oven rather than the microwave to help crisp the pastry again.

Can I Use Phyllo Instead?

Absolutely! For delicate, crisp layers, try my Spinach & Salmon Phyllo Parcels. Follow that recipe’s wrapping method and baking instructions, since phyllo and puff pastry bake differently.

What to Serve with Salmon in Puff Pastry

The salmon parcels are rich and satisfying, so a fresh side is a lovely balance.

My Maroulosalata, Greek Lettuce Salad adds crunch and bright, herby flavor. For a vegetable side, try Roasted Asparagus with Feta & Tomatoes.

Planning a bigger dinner? Add a platter of Greek Lemony Roasted Potatoes and serve lemon wedges alongside the salmon.

If you love this combination, try my Salmon in a Creamy Spinach & Feta Sauce next. And for a delicious party appetizer, make these Spinach & Feta Puff Pastry Puffs.

Give this recipe a try and let me know how you served it in the comments. Kali Orexi!

Greek Spanakopita Salmon in Puff Pastry

Yield: 4 servings

Flaky salmon wrapped in golden puff pastry with a creamy spinach and feta filling, a little Dijon mustard, and dill. These beautiful individual parcels are simple enough for a family dinner and elegant enough to serve to company.

Ingredients

For the salmon parcels:

2 sheets puff pastry, thawed according to package directions but kept cold, approximately 17–18 ounces total
4 (6-ounce) salmon fillets, skinless and approximately 1 inch thick
Salt and freshly ground black pepper, to taste
4 teaspoons Dijon mustard, or more to taste

For the spinach filling:

2 tablespoons olive oil
10 ounces spinach, roughly chopped
4 scallions, sliced
1 garlic clove, grated
1/2 teaspoon dried dill
2 ounces cream cheese, softened at room temperature
3–4 ounces feta cheese, crumbled
Salt and freshly ground black pepper, to taste

For the egg wash:

1 egg
1 tablespoon water

Instructions

Prepare the Spinach Filling:

Place a 10-inch skillet over medium heat and add the olive oil and scallions. Season lightly with salt and cook for 2–3 minutes, until softened.

Add the garlic and warm through for 20–30 seconds.

Add half of the spinach along with the dill. Season with black pepper and a little salt. Once the spinach begins to wilt, add the remaining spinach and cook until wilted, about 4–5 minutes. Continue cooking briefly if needed until any pooled liquid has evaporated.

Remove the skillet from the heat and stir in the cream cheese until melted and smooth. Fold in the crumbled feta. Taste and adjust the seasoning, keeping in mind that the feta is salty.

Transfer the filling to a shallow dish and let it cool completely before assembling the parcels.

Prepare the Salmon and Pastry:

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

Pat the salmon dry and check for any remaining pin bones. Season both sides with salt and black pepper.

Spread about 1 teaspoon of Dijon mustard on the back of each fillet.

On a lightly floured surface, gently roll out the cold puff pastry just enough to wrap the salmon without stretching the dough. Cut each sheet into two rectangles to make four pieces total. Check the size against your fillets before cutting; each piece needs enough room to enclose the salmon and filling with a small overlap.

Whisk the egg and water together in a small bowl.

Assemble the Parcels:

Divide the cooled spinach filling into four portions. Place one portion in the center of each pastry rectangle, leaving the edges clean.

Place a salmon fillet on top of each portion of filling, mustard-side up.

Brush the pastry edges lightly with egg wash. Fold the pastry over the salmon to enclose it, trimming away excessive overlap so the bottom does not become a thick layer of dough. Press the seams together to seal.

Carefully turn each parcel seam-side down and place it on the prepared baking tray. After turning, the spinach filling will sit above the salmon.

Leave space between the parcels so the pastry can expand. If the pastry has softened, refrigerate the assembled parcels for 15–20 minutes before baking.

Brush the tops and sides lightly with egg wash. Cut two small steam vents in the top of each parcel with a sharp knife.

Bake:

Bake on the center rack for approximately 25–35 minutes, until the pastry is puffed, deeply golden, and baked through. Begin checking at 25 minutes; the timing will depend on the pastry and the thickness of the salmon.

Insert an instant-read thermometer through a steam vent into the thickest part of the salmon. It should reach 145°F (63°C). If the pastry browns too quickly before the center is ready, loosely cover the tops with foil and continue baking.

Serve:

Let the parcels rest for 5–10 minutes before serving.

Serve with lemon wedges, a Greek salad, roasted asparagus or broccoli, or tzatziki. Enjoy!

Notes

Puff Pastry: Thaw according to the package directions and keep it cold while working. The pastry should be pliable enough to unfold without cracking. If it becomes soft or sticky, refrigerate it before continuing. Cold pastry and a cooled filling help the layers rise properly.

Avoid a Soggy Bottom: Pat the salmon dry, cook away pooled liquid from the spinach, and cool the filling completely. Keep the pastry seams free of filling and avoid thick folds of overlapping dough.

Phyllo Substitute: Replace the puff pastry with 8 sheets of country-style (#10) phyllo and omit the egg wash. You will need 4 ounces unsalted butter, melted. Thaw the phyllo and bring it to room temperature according to the package directions. Keep the unused sheets covered while working. For each parcel, lightly butter one sheet, place a second sheet on top, and butter it. Add one-quarter of the filling and one salmon fillet, mustard-side up. Fold the sides inward and roll into a parcel. Place seam-side down on a parchment-lined tray and brush with butter. Bake at the original recipe’s temperature of 425°F (220°C) for about 15 minutes, until golden and the salmon reaches 145°F. Rest for 10 minutes before serving.

Frozen Spinach: Frozen spinach can be used. Thaw it completely and squeeze it very dry before adding it to the softened scallions and garlic. Since it is already wilted, cook just long enough to warm it through and remove any remaining moisture, then add the cheeses.

Make Ahead: Assemble the parcels in the morning, cover, and refrigerate until ready to bake that evening. Add the egg wash and steam vents just before baking. Bake straight from the refrigerator, allowing a little extra time if needed. Keep in mind that fresh raw salmon should be cooked or frozen within 1–2 days of purchase.

Freeze Before Baking: For a freezer batch, assemble with cold salmon and completely cooled filling. Leave off the egg wash. Freeze the parcels on a parchment-lined tray until firm, then wrap individually and place in a freezer bag or airtight container. Label with the date and use within 1 month for best pastry quality. This freezer method is a suggested adaptation to confirm with a test batch.

Bake After Freezing: Unwrap the parcels and thaw overnight in the refrigerator on a parchment-lined tray, loosely covered. Keep refrigerated until ready to bake. Add the egg wash and steam vents, then bake as directed, checking both pastry doneness and the salmon’s internal temperature. A bake-from-frozen time has not been established for this version.

Previously Frozen Salmon: Salmon thawed in the refrigerator can be refrozen while still safely refrigerated, although its texture may change. If thawed in cold water or the microwave, cook it before freezing again.

Leftovers: Refrigerate within 2 hours and use within 3–4 days. Reheat in a 350°F oven until the center reaches 165°F, loosely covering with foil if necessary. Oven reheating helps restore the pastry’s crispness.

The cold-pastry, egg-wash, and steam-vent techniques follow pastry-manufacturer guidance. Storage, refreezing, and temperature guidance follow USDA recommendations.

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