SALMON STRUDEL

SALMON STRUDEL image

Categories Fish

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry.
1/2 cup plain fat-free yogurt
2 ounces light cream cheese (Neufchatel)
2 T fresh lemon juice
2 T chopped fresh dill
salt/pepper
1 can PINK salmon
4 sheets phyllo dough, thawed according to package directions.

Steps:

1. Preheat oven 350 degrees. Spray baking sheet with Pam. Set aside. 2. Combine all ingredients, except Salmon. Mix well. Gently fold in salmon so it stays in chunks. 3. Place one sheet of dough on work surface. Spray lightly with Pam and place 2nd sheet on top. Spray and repeat with other two sheets. 4. Pace the salmon mixture in a long cylinder shape along the side of the phyllo nearest you leaving a 1 1/2 inch border on the short ends and the side closest to you. Roll up jelly-roll style, folding in the short ends to seal. Tranfer the roll to the baking sheet, then spray and roll lightly with spray. 5. Bake until lightly browned, 25-28 minutes. Let strudel stand 5 minutes, cut into pieces.