Salmon, spinach, and feta are folded inside flaky phyllo dough for a fresh take on traditional spanakopita. You will love this satisfying, cozy appetizer!
- 1 package Phyllo Dough, thawed
- 3 cups Wilted Spinach
- 1 Tbsp Olive Oil
- 1 tsp Garlic, mined
- Salt and Pepper
- 1/2 cup Onion, diced and sweated
- 1 cup Feta Cheese Crumbles
- 1/2 cup Butter, melted
- 1/2 pound Salmon Fillet, cut into 1” cubes
- Preheat oven to 350.
- In large saute pan heat olive oil. Add in onions and begin to sweat them. They will just need to start to turn opaque.
- Add in garlic and stir until it becomes fragrant. Add in spinach and toss to wilt. Remove from heat and set on plate to cool.
- Remove phyllo dough from package. Gently remove one to two sheets at a time and seal the phyllo back up to prevent it from drying out. While working with phyllo have damp paper towels handy to cover phyllo not being immediately used – so it does not dry out and become more brittle.
- Cut phyllo into 3″ wide strips down the length of the phyllo dough. There should be about 3 strips per sheet. Use one strip at a time and cover remaining strips with damp paper towel.
- Using melted butter and a pastry brush, brush down strip of phyllo with butter. In one corner of the phyllo dough, top with wilted spinach mixture- about 1 Tablespoon.
- Top with a few Feta cheese crumbles. Place one cube of salmon on top. Fold phyllo strip with the salmon/spinach contents like a flag – working very gently.
- When strip and salmon/spinach mix has been folded, brush with butter again. Repeat to finish all salmonkopitas. Bake for 25 minutes, or according to phyllo dough package instructions.
- Devour whilst warm and crunchy.