Seafood · Uncategorized

Take Us to the Greek

One of the best parts of summer is finding ways to eat in a lighter fashion. Don’t get the wrong idea. You will still see lots of desserts popping up this summer and maybe a few more cocktails, but don’t think that’s all we eat. We like our protein and veggies as much as the next person, and we both find ways to create balanced meals for the majority of our eating. If you have a hard time squeezing in healthy servings of the food pyramid, try wrapping them in flakey, crispy dough. Maybe phyllo dough if you’re feeling frisky. It’s light and airy and provides just the crunch you need when paired with fresh salmon, spinach and feta cheese.

There was a short debate on our Facebook page about the final main ingredient for this recipe. We asked the poignant question: Would you rather see salmon or tilapia paired with feta and spinach? The answer was a resounding salmon, and there were several disparaging remarks about tilapia. It was basically equated to the garbage fish of the lake! Salmon was the right choice for this dish, but we are not haters of tilapia. If you have a particular like (or dislike for it), please share. In the meantime, try this Greek-inspired, phyllo dough-wrapped, protein and fiber-packed meal. It’s a fast and easy summertime fix.

Salmon Spanakopita – Serves 4
4 ounces feta cheese, crumbled
2 cups frozen spinach, thawed and squeezed dry
1 tablespoon fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/2 yellow onion, minced
1 tablespoon Greek yogurt
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
Juice and zest of 1 lemon
1/8 cup pine nuts, toasted and chopped
1/2 teaspoon kosher salt, plus extra for the fish
Black pepper, optional
1 pound salmon, deboned and skin removed
12 sheets of phyllo dough
Unsalted butter, melted

1. Mix the cheese, spinach, herbs, onion, yogurt, nutmeg, garlic, pine nuts, lemon zest and juice and salt until combined. Set aside.

2. Pat the salmon dry cut it into four 4-ounce pieces. Set aside.

3. On a dry surface, take one sheet of phyllo dough and brush well with melted butter. Cover with another two sheets of phyllo dough, brushing them both with butter. Put a piece of salmon down, then top with the spinach mixture.. Wrap the four edges of the dough over the fish, flip over so the smooth part is on top, brush the top with butter and set on a aluminum foil or parchment paper covered baking sheet. Repeat with the other three pieces of fish.

4. Once down, bake in a preheated oven at 350 degrees for 20-25 minutes or until browned.

Click HERE for the printable recipe.

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21 thoughts on “Take Us to the Greek

  1. Oh! So sad for tilapia…I do enjoy it. However, I do favor salmon…and salmon with feta is a winner in my kitchen. Really like the ingredient combination in this Salmon Spanakopita (and I noticed there’s pine nuts!). The pine nuts must give it a smooth, buttery/nutty flavor. Great recipe!

  2. Go the Duo! I have been on the lookout for a good spanakopita recipe since I started making feta cheese and you have come up trumps – I definitely want to try this one out (and definitely with the salmon 🙂 )

  3. I love spanikopita and do make it as individual triangles wrapped up in crispy filo. But salmon too? That’s a whole meal and I love it!

  4. I don’t think we have tilapia in Australia but I’ve heard similar things to what everyone is saying above, that it’s a mild white fish and therefore pretty versatile and people like it. I must give it a go if I see it on my travels!

  5. This is a great idea! I never thought of mixing salmon into my Spanakopita. I also really love salmon – tilapia is a bit plain and bland (though I’m guilty of making dinners with it because it’s such an affordable item).

  6. I have to say, I’m with the crowd here. I like tilapia. It’s fine. Kind of boring.

    But I LOVE salmon! So glad you put it in this dish! Which sounds fantastic!

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