I might have used a bit too much filo pastry to wrap the salmon but definitely gauge how much you think you need. I think 3-5 sheets per fillet of salmon should work perfectly. This dish can be a bit time consuming but if you give it a little patience and love it will be a delicious dish that you can impress your guests with. This recipe is for 2.
1 Package (270g) Filo Pastry – Follow the directions to thaw
2 Salmon fillets (250g total)
250g washed baby spinach
1 small onion
2 garlic cloves
2 tbsp butter melted
Salt and Pepper
Heat a pan with the olive oil
Dice the onion and garlic.
When the pan is hot add the onion and garlic and sauté until fragrant.
Add the spinach and wilt down for about 6 minutes then take off heat.
Make the Parcels:
On a clean surface carefully lay down one sheet and with a pastry brush, brush the melted butter all over the sheet.
On top of that add another sheet of filo, butter and repeat again. 3 sheets should be perfect for one salmon fillet.
When the layering of filo is done, add a salmon fillet in the middle, top with wilted spinach mixture.
Fold the ends up on both sides, and then fold it together like a package, so as to seal it.
Brush the remaining butter on top.
Bake at 200C or 400F for about 10-15minutes or until golden brown.
Serve with a salad or potatoes. Enjoy!