Salmon and Spinach Pastry

Efrat Libfroind Efrat Libfroind
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You don’t have to stick with spinach; any cooked veggies will taste just as delicious.

1h 6
Easy Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Salmon and Spinach Pastry

  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.

Credits

Variations:

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.

Description:

Photography by Anatoly Michaello

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3 Comments

Cari Levin •

This recipe sounds great, but it calls for “1 package” of phyllo dough or puff pastry. How many ounces of dough should I buy?

Raquel Malul Kosher.com Team •
Reply to Cari Levin

The average box of puff pastry is between 17-21 oz. I think either one should work.

Naami borenstein •

can I use frozen vegetables instead?

Raquel Malul Kosher.com Team •
Reply to Naami borenstein

Yes, you should be able to. Just make sure to squeeze all the excess liquid out.

Kaila S •

Hi! I want to serve this on the second day of YT. How can I prep this in advance?

Raquel Malul Kosher.com Team •
Reply to Kaila S

I would fully cook them before YT and then crisp them up in your oven or plata the day you plan on serving them.