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.
Photography: Johnny Miller
Everyday Food, December 2012
- Prep Time 25 minutes
- Total Time 40 minutes
- Serves 4
- 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)
- Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
- 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.
- 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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