Wrapped Salmon with Spinach & Feta - Kraft Recipes Top
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Wrapped Salmon with Spinach & Feta

Prep Time
30
min.
Total Time
42
min.
Servings

4 servings

Serve up a delicious Salmon in Phyllo with Spinach & Feta! This recipe is perfect for a lunchtime bite and is easy to prepare at home.

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What You Need

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Make It

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

Serving Suggestion

Serve with a simple side, such as roasted asparagus spears or Brussels sprouts, drizzled with lemon juice.

How to Squeeze the Spinach Dry

Use clean hands to squeeze out portions of the spinach until excess liquid has been removed.

Note

For best results, use salmon fillets that are about 1 inch thick and 6 inches long.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 530
Total fat 32g
Saturated fat 11g
Cholesterol 100mg
Sodium 880mg
Carbohydrate 26g
Dietary fiber 4g
Sugars 3g
Protein 33g
% Daily Value
Vitamin A 180 %DV
Vitamin C 6 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Very easy In an effort to give full disclosure, I got a 1.8 lb filet of salmon with skin on and cut it into 4 servings. It was really easy to put together, though putting the wrapped salmon seam side down meant that the toppings ended up on the bottom. Next time I would put toppings down, then the salmon, then wrap it; since it ended up soggy. I assume because I used larger potions and they had the skin that they needed longer to cook. I cut them in quarters and cooked an additional 7.5 minutes. Luckily they came out nicely and the salmon wasnt dry and the following want burnt. I'd make this again
Date published: 2017-01-18
Rated 5 out of 5 by from Followed Directions Exactly - Delish! If you use the size salmon fillets suggested at the bottom of the recipe your fish will cook perfectly with the luscious filling on top. Be sure to squeeze all the moisture from your thawed spinach to avoid sogginess. Use the cooking spray on the folded in sides of the phyllo to help it seal. Don't skip the parchment! Hubby loved it (ate two servings) :-)
Date published: 2017-02-11
Rated 5 out of 5 by from Tasty and easy! This recipe was so quick and easy to make! I did add an extra 5 minutes to the time in the oven, and it turned out perfectly. Recommend!
Date published: 2017-01-31
Rated 5 out of 5 by from Wrapped Salmon with Spinach & Feta ( also made some with chicken) Made this recipe last week and my family loved it! I also made some with chicken! Had leftovers and reheated them in the oven, because the tops looked wrinkled and wet, but they got crispy again after reheating them. Definitely making this again!!
Date published: 2017-02-15
Rated 5 out of 5 by from Loved it! Working with the phyllo made me break out in giggles. It was extremely delicate. But I eventually got it wrapped around the fish and put in the oven. I don’t like balsamic vinegariette and didn't have a cucumber so I substituted lemon juice cut with a little water and added a little dill to the spinach mixture. Since I live alone, I had to quarter the recipe. I was surprised by just how yummy it turned out. Definitely making this again.
Date published: 2017-04-01
Rated 1 out of 5 by from Horrible, Waste of Time This recipe was a disaster. I would give negative stars if I could. The phyllo dough doesn't stick to the dish or itself, so it's impossible to close. Three sheets was also not thick enough, it broke through both filets I made, and I used 4 sheets. To top it off, the fish wasn't even done. Waste of time and money. Also, Kraft, make your reviews visible. I could have saved time and money if I could have read the reviews, but 1) they're practically hidden, and 2) the link to load them doesn't work.
Date published: 2017-02-07
Rated 5 out of 5 by from The Best Definitely delicious and easy fixing. made it as a brunch for my two girlfriends. Well they loved it. So easy and I did use just a bit of rosemary for my seasoning. Ilive by feta so great choice. I'm sorry I didn't take a pic
Date published: 2017-02-15
Rated 1 out of 5 by from Very difficult and just not good The phyllo was a giant pain to work with, I even tried to add a few more layers but it just kept falling apart. I enjoy the taste of fish but it was way to fishy, I couldn't taste anything else in it
Date published: 2017-01-24
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