Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
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Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
raw salmon fillets

Chef Morissa’s Wrapped Salmon with Spinach Feta

Ingredients:

  • 1 pkg. (10 oz.) frozen chopped spinach; thawed, squeezed dry
  • 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
  • 1/2 cup KRAFT Greek Vinaigrette Dressing
  • 12 sheets frozen phyllo dough, thawed
  • 4 skinless salmon lets (1 lb.)
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/4 cup chopped English cucumbers (long seedless)
  • 1 Tbsp. chopped fresh dill

Preparation:

  1. Heat oven to 425 degrees.
  2. Combine first three ingredients.
  3. Spray one phyllo sheet with cooking spray, top with two of the remaining phyllo sheets, spraying each with additional cooking spray before using as directed.
  4. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
  5. Place one fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture.
  6. Fold over long sides of phyllo, then roll up, starting at fish-topped side.
  7. Repeat with remaining phyllo sheets, fish and spinach mixture.
  8. Place, seam sides down, on parchment-covered backing sheet; spray with cooking spray.
  9. Cut three diagonal slits in top of each wrap.
  10. Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork.
  11. Meanwhile, mix sour cream, cucumbers and dill until blended.
  12. Serve fish with sour cream mixture.

Prep Time: 30 min. Total Time: 42 min. Serves 4.

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