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Salmon-and-Spinach Rolls

Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 ounces cream cheese, softened
  • 1 clove garlic, crushed through a press
  • Salt and pepper
  • 6 sheets frozen phyllo dough, thawed
  • 1/2 stick unsalted butter, melted
  • 4 skinless salmon fillets (6 ounces each)


  1. Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.

  2. Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.

  3. Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

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