Salmon Florentine Fillo Rolls

Serves 4

 

4 wild salmon filets, about 4-5 oz. each, thawed

2 Tbsp lemon juice

2 tsp olive oil

10-12 oz bag fresh spinach leaves, well rinsed and dry 

½ cup red bell peppers, diced small

salt and ground black pepper to taste

dash of ground nutmeg

1 garlic clove, minced

1/3 cup dry breadcrumbs (unseasoned)
20 sheets fillo (phyllo) dough 9” X 14”

1/3 cup melted butter or olive oil to brush on fillo sheets

4 tsp sesame seeds

* phyllo or fillo -- no matter how you spell it, it still tastes delicious
 
Drizzle each salmon filet with lemon juice.  In large skillet heat 2 teaspoons of olive oil add minced garlic and stir one minute.  Sauté spinach and red peppers in with the garlic, until spinach is slightly wilted.  Add salt, ground black pepper, and nutmeg while mixing about 1 minute.  Sprinkle with breadcrumbs and mix together, remove from heat.

Preheat oven to 350 degrees F.

Cool spinach mixture, filling should be chilled and not too moist.  Place in a strainer while it cools to remove excess liquid.  Layer 5 sheets of fillo in a large baking dish or pan, brushing each sheet with melted butter.  Keep remaining fillo sheets under wax paper and damp cloth to prevent drying.  

 

Divide spinach mixture into four portions.  Place spinach on fillo and place salmon on top of spinach, roll lengthwise, tucking in the ends as you roll.  Place seam side down in baking dish.  Score the roll.  Brush with melted butter and sprinkle with 1 teaspoon of sesame seeds.  Repeat with another 5 sheets of fillo, brushing each with melted butter and filling with spinach and salmon.  Roll it up, score top and sprinkle with sesame seeds.  Repeat to make two more rolls.  You will have four rolls ready to bake. 

 

Place in oven and bake for 30 to 40 minutes until phyllo is golden brown.  Enjoy with delicious pasta or rice and a salad!  This is my variation of a recipe from Athens Foods, I modified several ingredients and amounts.  Adding the breadcrumbs and other ingredients helped to keep the dough from becoming too soaked.  The procedure to prepare any phyllo-stuffed food is fairly similar.  Enjoy!