This is a recipe I tried out for my Spinach Challenge –I bought a very large bag of spinach and tried creative ways to cook it! I found this recipe in my new Pampered Chef cookbook “Cooking for Two & More“. It is a fairly simple recipe except I came across one little hiccup when handling the phyllo dough. It is very thin and sensitive and should not be allowed to get dry.
I left it out too long before handling it so as I began unrolling the dough from its packaging a large section cracked off. Phyllo dough is commonly found in the Greek pastries such as Baklava.
Prep Time: 20 minutes
Total Time: About 40 minutes
1 tsp Basil oil or Olive oil
4 C fresh baby spinach leaves, coarsely chopped
Salt and coarsely ground black pepper
8 sheets (9×14 inches) thawed, frozen phyllo dough
Nonstick Cooking Spray
2 skinless salmon fillets (4-6 oz each) about 1 1/2 inches thick
2 tbsp garlic and herb cream cheese spread
1. Preheat oven to 425 Fahrenheit. Heat oil in pan until hot. Add spinach, season with salt and pepper and cook until wilted. Remove and place on paper towel lined plate.
2. Lay one sheet of phyllo dough down on work surface and spray with nonstick cooking spray. Press second sheet on top. Continue layering and spraying until you have 4 layers. Repeat with last 4 sheets. You will have 2 stacks of 4.
3. Season salmon fillets with salt and pepper. Spread each fillet with cream cheese spread and top with spinach. Place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side. Fold edges to the center and gently roll phyllo from bottom to top. You will create a wrapping around the salmon. Place both bundles in a baking pan, seam side down. Make 3 slits at the top of each bundle. Spray with nonstick cooking spray and bake for 11-13 minutes or until salmon is 130 Fahrenheit. Remove from oven and let cool for about 5 minutes before serving.
It is a pretty easy to make and uses very little pots and pans to make. I will definitely repeat this recipe in the future. Please let me know about other easy recipes for 2 in the comments!
This is not my original recipe please see the cookbook on my Pampered Chef Consultant’s website.