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You don’t have to stick with spinach; any cooked veggies will taste just as delicious.
1 package phyllo dough or pastry dough (kept very cold)
1 egg mixed with a teaspoon of water (for brushing)
6 skinless salmon fillets
1 teaspoon coarse salt
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon freshly ground Gefen Black Pepper
4 tablespoons oil
3 cups fresh spinach leaves
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon Gefen Black Pepper
Mix the salt, pepper and crushed garlic and spread the mixture on the salmon.
Heat the oil in a frying pan and sauté the spinach with the garlic and spices for five minutes. Refrigerate when done.
Spread the cold phyllo dough between plastic wrap and use a rolling pin to slightly thin out the dough.
Remove from plastic and divide the dough into six 6×10-inch strips.
Place a slice of salmon lengthwise down the center of each strip. Top with two heaping tablespoons of the sautéed spinach.
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.
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.
Photography by Anatoly Michaello
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This recipe sounds great, but it calls for “1 package” of phyllo dough or puff pastry. How many ounces of dough should I buy?
The average box of puff pastry is between 17-21 oz. I think either one should work.
can I use frozen vegetables instead?
Yes, you should be able to. Just make sure to squeeze all the excess liquid out.
Hi! I want to serve this on the second day of YT. How can I prep this in advance?
I would fully cook them before YT and then crisp them up in your oven or plata the day you plan on serving them.