These phyllo parcels are loaded with Greek flavor! They’re ready in 30 minutes and are the perfect date-night entree. The salmon is flaky and moist, the spinach and feta filling melts in your mouth, and the phyllo is golden and crisp. Elegant and delicious!
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These salmon parcels sound fancy (and they are very elegant) but, don’t let that discourage you because they are very simple to make. The spanakopita filling comes together in 10 minutes. It’s creamy and full of flavor. You may want to make a double (or triple) batch because it can be used as a filling for stuffed mushrooms and as a dip.
Buy the best salmon that you can find. It should be 1-1 and 1/4 inces thick. Remove the skin yourself (it’s easy) or have them do it for you at the market.
Can these be made ahead?
Yes! The parcels can be assembled in the morning and refrigerated until ready to bake. These are perfect for date night because they are elegant and also for a busy weeknight because they’re ready in 30 minutes and can be prepared ahead.
What should be served with the spinach and salmon parcels?
These are so decadent on their own. The sides should be simple:
- Greek salad
- Roasted asparagus or broccoli
- Black-eyed pea salad
- tzatziki sauce and some lemon wedges
Spinach & Salmon Phyllo Parcels: Greek-Spanakopita Salmon
These phyllo parcels are loaded with Greek flavor! They're ready in 30 minutes and are the perfect date-night entree. The salmon is flaky and moist, the spinach and feta filling melts in your mouth, and the phyllo is golden and crisp. Elegant and delicious!
- 8 sheets country style (#10) phyllo pastry, thawed and at room temperature
- 4 (6 ounces) salmon fillets, skinless and 1 inch thick
- 4 ounces unsalted butter, melted
- 4 teaspoons, or more, Dijon mustard
- For the spinach filling:
- • 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 pepper, to taste
Preheat the oven to 425 °F, 220 °C.
Season the salmon on both sides with salt and black pepper.
Spread about 1 teaspoon of Dijon mustard on the back of each salmon fillet.
Make the spinach filling:
Place a 10-inch pan over medium heat and add the olive oil with the scallions. Season lightly with salt. Cook for 2-3 minutes or until soft. Add the garlic and warm through 20-30 seconds.
Add half of the spinach along with the dill. Season with salt and pepper and once it has wilted down a bit then, add the remaining spinach and cook until wilted. About 4-5 minutes. Most of the liquid should have evaporated but the mixture will still be juicy.
Remove from heat and add the cream cheese. Mix together until melted and smooth. Add the crumbled feta cheese and mix together. Taste and adjust seasoning if needed. Set aside to cool.
Assemble the parcels:
Place a sheet of phyllo on a clean (and dry) work surface.
Brush lightly with melted butter.
Place one more sheet on top and brush with butter.
Place one-quarter of the spinach filling onto the center of the phyllo stack.
Place one piece of salmon (mustard side-up) on top of the spinach mixture.
Fold the sides over the fish and brush them lightly with butter.
Roll up from the bottom to create a package and place it on a baking tray that is lined with parchment paper.
Make 3 more parcels and place them on the baking tray.
Brush them all around with the remaining melted butter.
Bake on the center rack for 15 minutes or until golden.
Remove the tray from the oven and let the parcels rest at room temperature for 10 minutes.
Serve with a salad, roasted vegetables, or with some lemon wedges. Enjoy!
Make-Ahead Tip: The parcels can be prepared in the morning and refrigerated (before they are baked) then, baked in the evening.