1. Mix the salt, pepper and crushed garlic and spread the mixture on the salmon.
2. Heat the oil in a frying pan and sauté the spinach with the garlic and spices for five minutes. Refrigerate when done.
3. Spread the cold phyllo dough between plastic wrap and use a rolling pin to slightly thin out the dough.
4. Remove from plastic and divide the dough into six 6×10-inch strips.
5. Place a slice of salmon lengthwise down the center of each strip. Top with two heaping tablespoons of the sautéed spinach.
6. Brush the edges of the dough strips with egg and close like an envelope with all four edges toward the center. Press down lightly to seal the edges.
7. Place on a baking sheet lined with Gefen Parchment Paper with the seams facing UP. Brush the surface with the egg and bake in an oven preheated to 350 degrees Fahrenheit for about 20 minutes, until golden.
The spinach can be replaced with other vegetables, such as broccoli, cauliflower or sweet potato. Cook broccoli or cauliflower for 10 minutes in lightly salted water. For sweet potato, cut into cubes and bake 20 minutes, seasoned with a little oil and salt. After the cooking step, mash the vegetable, add the garlic, salt and pepper, and continue to prepare according to the recipe instructions.