Salmon in Phyllo with Dill Sauce
Salmon with spinach and feta wrapped in phyllo and topped with a delicious dill sauce. @mostdeliciouslife.com
Ingredients
- 4 4 ounce salmon fillets, skinless
- 1 10 ounce spinach, frozen chopped thawed and squeezed dry
- ½ cup Greek vinaigrette salad dressing
- 4 ounces Feta cheese, crumbled
- 16 sheets frozen phyllo dough, thawed
- cooking spray
Dill Sauce
- ½ cup sour cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- 2 tsp fresh dill **finely chopped
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- 2-3 Tbsp milk
- ¼ tsp salt
Instructions
- Heat oven to 425°°.
- Combine spinach, feta and vinaigrette in a bowl.
- Spray 1 phyllo sheet. Layer with 3 more sheets, spraying each with cooking spray until you have 4 layered sheets. **Cover remaining phyllo sheets with kitchen towel until ready to use.
- Place one salmon filet about 3 inches in on the short side of the phyllo sheets.
- Spoon ¼ of the spinach-feta mixture on top of the salmon.
- Fold the closest edge of the phyllo over the salmon. Then fold in the long sides of the phyllo and roll up starting with the salmon end.
- Repeat with the 3 remaining filets.
- Play seam side down on baking sheet covered with parchment paper.
- Spray with cooking spray and cut 3 slits in each.
- Bake 18-20 minutes, until phyllo is golden brown.
- Serve with dill sauce.
Dill Sauce
- Mix all ingredients in a medium bowl. Cover and refrigerate until serving.