Spinach, fetta and salmon parcels

  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Spinach, feta and salmon parcels
  • 250 gram frozen spinach, thawed, squeezed of excess liquid
  • 200 gram danish feta
  • 1 cup chopped parsley
  • 1/2 cup dill, chopped
  • 1/2 cup grated parmesan
  • 3 green onions, sliced, green tops julienne, placed in iced water
  • 1 egg
  • 1 teaspoon ground nutmeg
  • 12 sheets filo pastry
  • 4 x 125g skinless, boneless salmon fillets
  • 2 teaspoon white sesame seeds
Garlic yoghurt
  • 1 cup greek-style yoghurt
  • 2 tablespoon lemon juice
  • 2 clove garlic, crushed
  • 100 gram mixed salad leaves
  • 250 gram punnet cherry tomatoes, halved
  • 1 yellow capsicum, chopped
  • 1/2 cup dill
  • 2 tablespoon extra virgin olive oil


Spinach, feta and salmon parcels
  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    In a food processor, pulse spinach, feta, parsley, dill, parmesan, green onion, egg and nutmeg. Season with freshly ground black pepper. Divide into four portions.
  • 3
    Layer 3 sheets of filo, spraying with oil between each. Fold in half joining the two short ends. Place a salmon fillet on top, then spread with one portion spinach mixture. Wrap pastry around salmon. Transfer to tray. Repeat with remaining ingredients. Spray with olive oil and sprinkle with sesame seeds. Bake for 15-20 minutes, turning once.
  • 4
    Meanwhile, to make garlic yoghurt; in a small bowl, combine all ingredients. Season. Chill.
  • 5
    To make the salad; in a large bowl, toss all ingredients. Season.
  • 6
    Serve salmon parcels, salad and garlic yoghurt and reserved shredded green onion.


If preferred, use puff pastry for this dish - you will need 4 sheets.

More From Women's Weekly Food