Phyllo-Wrapped Salmon with Spinach & Feta

4 Servings


42 MIN


15-30 mins


12 MIN




1 pkg

(10 oz.) frozen chopped spinach, thawed, squeezed dry

1 pkg

(4 oz.) crumbled feta cheese

1/2 cup

KRAFT Greek Vinaigrette Dressing

12 sheets

frozen phyllo dough, thawed


skinless salmon fillets (1 lb.)

1/2 cup

sour cream

1/4 cup

chopped English cucumbers

1 tbsp

chopped fresh dill


Step 1

Heat oven to 425ºF.

Step 2

Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.

Step 3

Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered baking sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.

Step 4

Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended

Step 5

Serve fish with sour cream mixture.