Salmon, goat cheese and spinach wrapped in Phyllo dough

Mele Cotte’s Deep Freeze Challenge has come at the perfect time. Hubby and I are trying to empty our freezer out in preparation for our upcoming kitchen renovation. We’ve had phyllo dough in there since we moved in and I decided to just use some of it up already. I also had some goat cheese and spinach in the freezer. By combining the idea of stuffed chicken and phyllo wrapped salmon, I came up with this idea.
This was my first time working with phyllo dough and it was tougher than I expected. My dough wasn’t completely defrosted so I did have some piece break. But I was able to patch it up well enough. Hubby absolutely loved these. He ate two. They are definitely quite tasty!

Salmon, goat cheese and spinach wrapped in Phyllo dough – Adapted from Annie’s Eats – makes 4Salmon fillets – 4 servings
16 sheets phyllo dough
melted butter – I used Earth Balance
4 oz goat cheese
1 pkg frozen spinach

Defrost spinach. Preheat the oven to 400°.

On a work surface, lay down one piece of phyllo dough (use parchment or waxed paper underneath to help with cleanup). Brush lightly with melted butter.

Repeat until 6 sheets (I used 4 sheets) of phyllo are layered on top of each other. Place a spoonful of spinach at an angle near the corner of the phyllo stack. Place one salmon fillet on top of spinach. Season with salt and pepper. Spread 1/4 of the goat cheese on top of the salmon. Add another small amount of spinach on top of the cheese.

Fold corner and then sides of the phyllo stack over the salmon, and then roll up, burrito-style, keeping all sides of phyllo folded in. Trim off any excess. Place seam side down on a baking sheet and brush top with more melted butter.

Repeat the process with the second (and third and forth) salmon fillet. Refrigerate for 10-15 minutes

Bake for 30-35 minutes or until phyllo is golden brown.

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3 Responses to “Scallop Mango salad”

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    Katie — December 17, 2007 at 12:38 pm

    Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!

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    Deborah — December 17, 2007 at 9:30 pm

    I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!

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    David — July 2, 2008 at 5:44 pm

    Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
    My favorite brand of olive oil is by Holy Food Imports.

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