When you think of wraps you usually think of soft flour tortillas. But with these salmon & spinach wraps we do things differently: we wrap them in layers of filo dough. The result: a super tasty crunchy jacket, filled with soft salmon, spinach and feta.
For 2 persons:
For the salmon & spinach wraps:
- 2 salmon fillets
- 300 grams of fresh spinach
- 6 sheets of filo pastry
- 1 small onion, chopped
- 1 clove of garlic, finely chopped
- Squeeze lemon juice
- 60 grams of feta
- Pepper and salt
- Olive oil
For the sauce:
- 1/4 cucumber, in small cubes
- 125 ml of sour cream
- Handful of dill, finely chopped
- Pepper and salt
No worries: we explain step by step how to fold these wraps. And we also make a delicious fresh sauce.
This is how you make these salmon & spinach wraps
Preheat the oven to 220 degrees and let the phyllo dough thaw.
Heat a wok or large frying pan over medium heat. Fry the onion and garlic briefly and then add the spinach. Let it dwindle for a moment. Wait for the spinach to cool, then squeeze out as much moisture as possible. Tip: if you have a salad spinner, you can also give the spinach a whiff in it.
Finely chop the spinach and mix in a bowl with the crumbled feta cheese, plenty of salt and pepper and some dried oregano and thyme to taste (optional). Add another squeeze of lemon juice. You can even add a little crumbled red pepper.
Place a sheet of phyllo dough on your counter or cutting board and brush with some olive oil. Put a sheet on top and brush it with olive oil again. Repeat one more time until you have three layers on top of each other.
This is how you roll the wraps
Place a piece of salmon along the short side on the filo pastry and make sure that there is another strip open above the salmon, which is the same size as the salmon.
Sprinkle the salmon with salt and pepper and then spread some of the spinach over it. Fold the sides of the phyllo dough inwards and then fold the top of the phyllo dough over the salmon as well. Roll down like this until the salmon is completely wrapped in a wrap.
Make sure that the seam of the dough is at the bottom. If you are not quite right, you can cut off a piece of the filo dough if necessary.
Place the salmon & spinach wraps on a parchment-lined baking tray and make three diagonal cuts in each wrap. Brush with a little more olive oil and put in the oven for about 10 to 12 minutes, until the filo pastry is golden brown.
You can easily make the sauce by mixing the cubes of cucumber with the finely chopped dill and the sour cream.
Cut the salmon & spinach wraps in half diagonally and serve with a spoonful of the sauce on top.
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