SALMON WRAPPED IN PHYLLO WITH SPINACH AND CHEESE

Salmon Wrapped in Phyllo With Spinach and Cheese image

Provided by Bryan Miller

Time 1h20m

Yield 8 servings

Number Of Ingredients 21

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Ingredients

8 skinless, boneless pieces of salmon fillet, about 4 ounces each
1 tablespoon coarsely chopped parsley
1 tablespoon coarsely chopped fresh chives
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 cup extra-virgin olive oil
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 small onion, peeled and shredded
1 small leek, cleaned and chopped
1 10-ounce package frozen chopped spinach, defrosted and squeezed of most of its liquid
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg
1/3 cup crumbled feta cheese
1/2 cup whole-milk cottage cheese
1 1/2 teaspoons grated Parmesan cheese
1 1/2 teaspoons dry bread crumbs
3 tablespoons lemon juice
18 sheets phyllo
1 1/2 cups melted clarified butter

Steps:

Rinse salmon fillets and pat dry on paper towels.
Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
Bake until golden brown, about 15 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 958, UnsaturatedFat 42 grams, Carbohydrate 28 grams, Fat 81 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 583 milligrams, Sugar 2 grams, TransFat 0 grams