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Wrapped Salmon with Spinach and Feta
Wrapped Salmon with Spinach and Feta

Wrapped Salmon with Spinach and Feta

4 Review(s)
Cook Minutes 42 Min
Prep : 30 Min Cook: 12 Min
Our Wrapped Salmon with Spinach and Feta is both elegant and easy. Impress a special guest (or your family!) with this effortless salmon entrée.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (300 g) frozen chopped spinach, thawed, squeezed dry
1/2 cup crumbled feta cheese with garlic and herbs
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
12 frozen phyllo dough sheets, thawed
4 skinless salmon fillets (1 lb./450 g)
1/2 cup light sour cream
1/4 cup chopped English cucumbers
1 Tbsp. chopped fresh dill
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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 stacking 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. 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.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with a simple side, such as roasted asparagus spears or Brussels sprouts, drizzled with lemon juice.
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How to Squeeze the Spinach Dry
Use clean hands to squeeze out portions of the thawed frozen spinach until excess liquid has been removed.
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Substitute
Substitute 1 tsp. dill weed for the chopped fresh dill.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
570
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 5 g
25 %
Cholesterol 80 mg
Sodium 1100 mg
46 %
Carbohydrate 55 g
Fibre 6 g
Sugars 7 g
Protein 35 g
Vitamin A
100 %
Vitamin C
4 %
Calcium
30 %
Iron
40 %
Servings
4 servings, 1/4 recipe (242 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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