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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6 Responses to “Roasted Zucchini”

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    newlywed — August 4, 2010 at 12:32 pm

    One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.

    Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!

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    Katie — August 4, 2010 at 3:04 pm

    yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!

    katie
    katiescucina.blogspot.com

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    Debbi Does Dinner Healthy — August 4, 2010 at 5:54 pm

    I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!

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    Josh — August 5, 2010 at 2:37 am

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    kcconfections — August 18, 2010 at 2:27 pm

    Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.

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    Rach — August 23, 2010 at 10:51 pm

    Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!

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