Salmon and Phyllo Pies
Servings
4
Servings
4
Ingredients
  • 1 Tbsp grapeseed oil
  • 1 1/2cups half-moon slices of leekabout 1/4 inch thick, well washed
  • 1 – 10 1/2oz pkg frozen whole leaf spinachthawed
  • 1/2cup dry white wine
  • 1/2tsp crushed red pepper flakes
  • 1/2tsp ground cumin
  • 3 Tbsp fresh dilldivided
  • 2 Tbsp freshly chopped chives
  • 1/4tsp kosher salt
  • 8 sheets phyllo pastrythawed if frozen
  • 1/4cup extra-virgin olive oildivided
  • 1/4cup breadcrumbs or gluten-free bread crumbsdivided
  • 4 – 5oz skinless salmon filletsall about equal size and thickness
  • 1/2cup plain Greek yogurt or plain nondairy Greek yogurt
  • 1 small garlic cloveminced
  • Pinch of cayenne pepperoptional
  • 2 Tbsp lemon juice
Instructions
  1. In large skillet, heat grapeseed oil over medium-high heat. Add leeks and sauté until tender, about 5 minutes. Squeeze out as much liquid as possible from spinach, discarding liquid, before adding spinach to skillet along with wine and red pepper flakes. Simmer, stirring often, until liquid has evaporated, about 4 minutes. Remove skillet from heat and stir in cumin, 1 Tbsp dill, chives, and salt. Set aside to cool to room temperature.
  2. Meanwhile, preheat oven to 400 F. Line baking tray with parchment paper and set aside.
  3. Place 1 sheet of phyllo pastry on work surface, keeping remaining phyllo sheets covered with a lightly dampened tea towel. Brush with some olive oil and sprinkle with 1 Tbsp breadcrumbs. Top with second phyllo sheet and brush with a little more olive oil. Place 1 salmon fillet crosswise on pastry sheet, about 5 inches in from a short end. Top salmon fillet with a quarter of vegetable mixture. Fold 5 inch section of pastry over salmon. Fold in sides and roll up, forming a rectangular packet. Transfer to prepared baking tray, vegetable side up. Brush packet all over with olive oil. Repeat with remaining pastry sheets, olive oil, breadcrumbs, salmon fillets, and vegetables.
  4. Bake salmon in preheated oven until pastry is pale golden and salmon is cooked through, about 35 minutes.
  5. While salmon bakes, whisk together yogurt, remaining 2 Tbsp dill, garlic, cayenne (if using), and lemon juice.
  6. Serve salmon parcels warm or at room temperature with some dill sauce on the side.
Recipe Notes

Per serving: 582 calories; 44 g protein; 27 g total fat (4 g sat. fat); 37 g total carbohydrates (5 g sugars, 4 g fiber); 503 mg sodium