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A salmon filled twist on traditional Spanakopita.
Preheat oven to 350 F.
In a large saute pan heat olive oil. Add in onions and begin to sweat them. They will just need to start to turn opaque. Add in garlic and stir until it becomes fragrant. Add in spinach and toss until wilted. Remove from heat and set the spinach mixture on a plate to cool.
Remove phyllo dough from package. Gently remove one to two sheets at a time and seal the phyllo back up to prevent it from drying out. While working with phyllo have damp paper towels handy to cover the phyllo that’s not being immediately used—so it does not dry out and become more brittle.
Cut phyllo sheets into 3″ wide strips down the length of the phyllo dough. There should be about 3 strips per sheet. Use one strip at a time and cover remaining strips with a damp paper towel.
Using melted butter and a pastry brush, brush down a strip of phyllo with butter. In one corner of the phyllo dough, place some of the wilted spinach mixture, about 1 tablespoon. Top with a few feta cheese crumbles. Place one cube of salmon on top. And sprinkle with salt and pepper. Fold up the phyllo strip with the salmon/spinach contents like a flag, working very gently.
When the phyllo strip and salmon/spinach mix has been folded, brush the top of it with butter again. Place on a parchment paper lined baking sheet. Repeat to finish all Salmonkopitas. Bake for 25 minutes, or according to phyllo dough package instructions.
Devour whilst warm and crunchy.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!