Prep
15-30 mins
Cook
12 MIN
Calories
490
Ingredients
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
4
skinless salmon fillets (1 lb.)
1/2 cup
sour cream
1/4 cup
chopped English cucumbers
1 tbsp
chopped fresh dill
Instructions
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.