1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Greek Vinaigrette Dressing
12 sheets frozen phyllo dough, thawed
4 skinless salmon fillets (1 lb.)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped English cucumbers
1 Tbsp. chopped fresh dill
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Let's Make It
Heat oven to 425ºF.
Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered baking sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
Serve fish with sour cream mixture.
Serve with a simple side, such as roasted asparagus spears or Brussels sprouts, drizzled with lemon juice.
How to Squeeze the Spinach Dry
Use clean hands to squeeze out portions of the spinach until excess liquid has been removed.
For best results, use salmon fillets that are about 1 inch thick and 6 inches long.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 10g
Trans Fat 0g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.