Spinach Feta Salmon in Phyllo

Crispy phyllo wrapped salmon stuffed with a creamy spinach and feta filling. An easy yet elegant dinner that’s full of flavor and simple to make.

This Spinach Feta Salmon wrapped in phyllo is a dinner recipe that looks impressive but comes together with simple ingredients. The flaky phyllo dough adds the perfect crispy crunch to every bite, while the creamy spinach and feta filling keeps the salmon juicy and flavorful.

If you’re a fan of spanakopita or baked salmon, this dish combines the best of both worlds. Each salmon fillet is wrapped in layers of buttery phyllo and baked until golden and crisp. Inside, it’s stuffed with a creamy mixture of cream cheese, spinach, feta, and shallots that perfectly complements the richness of the salmon. Topped with sesame seeds for extra texture, this is a crowd-pleasing recipe you’ll want to make on repeat.

This phyllo wrapped stuffed salmon is perfect for a special occasion, date night in, or a weeknight meal when you’re craving something a little elevated.

Ingredients

Salmon: use freshest possible. Remove the skin before preparing this recipe.
Phyllo: a paper thin pastry that gets golden brown and flaky in the oven. Found next to puff pastry in the freezer section.
Cream cheese: makes the filling nice and creamy. Ensure it is softened for easy mixing.
Fresh spinach: Adds color, texture, and nutrients to the stuffing.
Feta: Tangy and salty, balances the richness of the salmon and cream cheese.
Shallot: minced and sautéed with the spinach to add so much flavor to the filling.
Seasoning: salt, black pepper and oregano.
Butter: butter is brushed between the layers of phyllo and on top of the parcel to help achieve a crispy golden exterior.
Sesame seeds: optional but so delicious on top of these.

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Sauté the filling: In a skillet over medium heat, add a splash of oil and sauté the shallot for 2–3 minutes until softened. Add the spinach and cook until wilted. Transfer to a bowl and let cool slightly.
3. Mix the filling: To the spinach mixture, add cream cheese, feta, oregano, salt, and pepper. Mix until well combined and creamy.
4. Prepare the phyllo: Lay one sheet of phyllo dough on a clean surface. Lightly brush with melted butter. Top with another sheet and repeat until you have 3 layers. Repeat this process for the second salmon fillet.
5. Assemble: Place a salmon fillet in the center of the phyllo stack. Top with half the spinach-feta mixture. Fold in all sides over the salmon until you have a parcel. Brush the tops and the sides of the parcel with butter and sprinkle with sesame seeds. Repeat with the second fillet.
6. Bake: Bake for 17-20 minutes, or until the phyllo is golden brown and crispy.
7. Serve: Let cool for 5 minutes before serving. Enjoy with a side salad, rice, potatoes and/or your favorite roasted vegetables.

Tips for Working with Phyllo Dough

• Thaw properly: Always thaw phyllo dough in the fridge overnight, not on the counter. This prevents tearing and drying out.
• Keep it covered: While assembling, cover unused sheets with a lightly damp towel to keep them from drying out.
• Work quickly but gently: Phyllo is delicate, but don’t stress about a few small tears—once it’s layered and baked, no one will notice.
• Don’t overdo the butter: You want a light brush between each sheet to create crisp layers—too much butter can make it soggy.

Substitutions & Variations

• Cheese: Swap feta for goat cheese or ricotta for a slightly different flavor.
• Greens: Use kale, arugula, or Swiss chard instead of spinach.
• Herbs: Add fresh dill or parsley for a pop of brightness.
• Phyllo alternative: While phyllo gives the best crispy texture, puff pastry can be used for a different (but equally delicious) variation.

FAQs

Can I make this ahead of time?
Yes! Assemble and refrigerate up to 6 hours in advance. Brush with butter and add sesame seeds right before baking.

Can I freeze it?
Yes, freeze the assembled (unbaked) phyllo-wrapped salmon tightly in plastic wrap and foil. Bake from frozen at 400°F for 30–35 minutes. Ensure the salmon reaches 145°F.

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