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Salmonkopita on a plate


  • Author: Megan Keno
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Greek


Salmon, spinach, and feta are folded inside flaky phyllo dough for a fresh take on traditional spanakopita.  You will love this satisfying, cozy appetizer!


Units Scale
  • 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


  1. Preheat oven to 350.
  2. In large saute pan heat olive oil. Add in onions and begin to sweat them. They will just need to start to turn opaque.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Devour whilst warm and crunchy.