Spinach & Salmon Phyllo Parcels: Greek-Spanakopita Salmon

These phyllo parcels are loaded with Greek flavor! They're ready in 30 minutes and are the perfect date-night entree. The salmon is flaky and moist, the spinach and feta filling melts in your mouth, and the phyllo is golden and crisp. Elegant and delicious!

📝 Ingredients

• 8 sheets country style (#10) phyllo pastry, thawed and at room temperature
• 4 (6 ounces) salmon fillets, skinless and 1 inch thick
• 4 ounces unsalted butter, melted
• 4 teaspoons, or more, Dijon mustard
• • 10 ounces spinach, roughly chopped
• • 4 scallions, sliced
• • 1 garlic clove, grated
• • 1/2 teaspoon dried dill
• • 2 ounces cream cheese, softened at room temperature
• • 3-4 ounces feta cheese, crumbled
• • Salt and pepper, to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 425 °F, 220 °C.
2. 2Season the salmon on both sides with salt...: Season the salmon on both sides with salt and black pepper.
3. 3Spread about 1 teaspoon of Dijon mustard on...: Spread about 1 teaspoon of Dijon mustard on the back of each salmon fillet.
4. 4Make the spinach filling:
5. 5Place a 10-inch pan over medium heat and...: Place a 10-inch pan over medium heat and add the olive oil with the scallions. Season lightly with salt. Cook for 2-3 minutes or until soft. Add the garlic and warm through 20-30 seconds.
6. 6Add half of the spinach along with the...: Add half of the spinach along with the dill. Season with salt and pepper and once it has wilted down a bit then, add the remaining spinach and cook until wilted. About 4-5 minutes. Most of the liquid should have evaporated but the mixture will still be juicy.
7. 7Remove from heat and add the cream cheese....: Remove from heat and add the cream cheese. Mix together until melted and smooth. Add the crumbled feta cheese and mix together. Taste and adjust seasoning if needed. Set aside to cool.
8. 8Assemble the parcels:
9. 9Place a sheet of phyllo on a clean...: Place a sheet of phyllo on a clean (and dry) work surface.
10. 10Brush lightly with melted butter.
11. 11Place one more sheet on top and brush...: Place one more sheet on top and brush with butter.
12. 12Place one-quarter of the spinach filling onto the...: Place one-quarter of the spinach filling onto the center of the phyllo stack.
13. 13Place one piece of salmon (mustard side-up) on...: Place one piece of salmon (mustard side-up) on top of the spinach mixture.
14. 14Fold the sides over the fish and brush...: Fold the sides over the fish and brush them lightly with butter.
15. 15Roll up from the bottom to create a...: Roll up from the bottom to create a package and place it on a baking tray that is lined with parchment paper.
16. 16Make 3 more parcels and place them on...: Make 3 more parcels and place them on the baking tray.
17. 17Brush them all around with the remaining melted...: Brush them all around with the remaining melted butter.
18. 18Bake on the center rack for 15 minutes...: Bake on the center rack for 15 minutes or until golden.
19. 19Remove the tray from the oven and let...: Remove the tray from the oven and let the parcels rest at room temperature for 10 minutes.
20. 20Serve with a salad, roasted vegetables, or with...: Serve with a salad, roasted vegetables, or with some lemon wedges. Enjoy!
21. 21Make-Ahead Tip: The parcels can be prepared in...: Make-Ahead Tip: The parcels can be prepared in the morning and refrigerated (before they are baked) then, baked in the evening.