Spanakopita Salmon Parcels
These delicious spanakopita salmon parcels are packed with juicy, succulent salmon fillets, topped with a garlicky spanakopita-inspired filling made with spinach, feta, and other tasty ingredients. This all gets wrapped up in filo pastry, shallow fried until golden and crispy, and finished with a drizzle of honey and a sprinkle of sesame seeds.
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 1x
Ingredients
Scale
- 500g frozen spinach
- 100g frozen chopped onion (or 1 small onion, finely chopped)
- 200g feta, crumbled
- 2 large garlic cloves, minced
- 1 large egg, beaten
- 10g fresh flat-leaf parsley, finely chopped
- 10g fresh mint leaves, very thinly sliced
- 1 lemon (or lime), zest only
- 5 salmon tail fillets (the thinner the better), see Notes
- 5 filo pastry sheets
- extra-virgin olive oil
- honey and sesame seeds, to finish
Instructions
- Place the frozen spinach and onion in a large mixing bowl. Cover with boiling water and leave to thaw for 5 minutes.
- Drain with a sieve, pressing down to extract as much moisture as possible, then transfer to the middle of a clean tea towel.
- Gather up the edges and twist to wring out as much moisture as possible, then transfer to a chopping board and roughly chop.
- Wipe out the large mixing bowl from earlier, then add the chopped spinach and onion, along with the feta, garlic, egg, parsley, mint and lemon zest. Season with salt and pepper and mix well to combine.
- Place the salmon fillet towards the bottom of the filo sheet and season with salt and pepper. Top with 2 tbsp of the spinach and feta mix, spreading it into an even layer.
- Fold the bottom of the filo pastry over the filling, then fold the edges in over the filling, too. Continue to wrap the salmon upwards until you’re left with a sealed parcel. Repeat with the remaining salmon fillets and filo pastry sheets.
- Heat a large glug of extra-virgin olive oil in a large non-stick saucepan set over a medium heat. Working in batches, shallow fry the salmon parcels for 5 to 6 minutes, turning occasionally, or until golden and crispy on the outside.
- Transfer to a wire rack to drain.
- To serve, drizzle with honey and sprinkle with sesame seeds. I like to serve them alongside a zingy green salad.
Notes
- You want to use salmon tail fillets specifically for this recipe as they’re thinner than regular fillets, which means they cook faster. This in turn allows for everything to cook evenly at the same right.
- This recipe was originally developed using frozen salmon fillets from Farmfoods. They can be used straight from frozen because they’re incredibly thin.
Find it online: https://zenaskitchen.com/spanakopita-salmon-parcels/