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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
These are absolutely amazing!
wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
Yay for goat cheese! It really does make them better, doesn’t it?
Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
do you think these would be good at room temperature?
I am going to an outdoor concert next week and wanted to bring some finger food!
These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
Would you imagine using some milder-tasting cheese like Brie tasting good?