Salmon and spinach
Tipo ricetta: Main
Cucina: Norvegian
  • Filling:
  • 1 pound fresh baby spinach (or 2 -12 ounce boxes frozen)
  • ⅓ cup Spanish onion, chopped
  • 1 bunch scallions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh dill
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black peppercorns
  • 6 ounces ricotta cheese, crumbled
  • 2 large eggs, beaten
  • 1 pound wild caught salmon, skinned and boned, cut into strips 2" wide
  • 1 stick butter melted
  • ½ pound phyllo dough (10 sheets)
  • Garnish:
  • sour cream or Greek yogurt
  • dill sprigs
  1. Filling:
  2. Wilt fresh spinach in two installments in a heavy pot with a thin layer of water at the bottom
  3. Drain the wilted spinach in a strainer and press out as much moisture as possible
  4. Coarsely chop. If using frozen spinach, defrost it and cook according to the instructions on the package
  5. Drain, press out moisture and chop
  6. Melt 2 tablespoons of butter in a heavy skillet, and, when it stops foaming, add the onions, scallions and dill
  7. Saute over medium heat for 2 minutes
  8. Stir in the drained spinach and cook for a minute or 2 more
  9. Add the salt and pepper
  10. Turn the hot mixture out into a mixing bowl to cool
  11. Fold the ricotta cheese, and beaten eggs into the spinach
  12. Taste and balance the seasonings
  13. This filling may be made in advance and refrigerated overnight
  14. Shaping strudel:
  15. Preheat the oven to 400 degrees
  16. Melt the butter and let it cool slightly
  17. Open the phyllo dough package and remove 5 sheets
  18. Close, wrap and refrigerate remaining dough
  19. Place the sheets on a clean, lightly floured towel
  20. Brush half of the bottom sheet of phyllo with butter by lifting the top sheets and folding them in half
  21. Repeat with the other four sheets finishing with the top sheet
  22. Spoon ¼ of the spinach filling in an even strip along the edge of one of the shorter sides of the dough
  23. Leave a 1½" uncovered at either end
  24. Lay a strip of salmon down the center of the strip
  25. Spoon another ¼ of the spinach over the salmon
  26. Using the towel underneath to lift the phyllo, roll the dough and wrap up the filling
  27. Tuck in the ends
  28. Lift the roll in the towel to an unoiled bake sheet
  29. Repeat with five more sheets phyllo and remaining filling
  30. Butter the top of each roll, prick with a fork at 2" intervals and bake for 15 - 17 minutes, until they are lightly browned and the internal temperature reaches 150 degrees
  31. Let them cool briefly before serving
  32. Plating: Cut the strudel on an angle into 1" thick slices and serve 2 per person overlapped on a plate
  33. Accompany each serving with a dollop of sour cream or thick, tart Greek yogurt and a sprig of dill.
Recipe by Cooking With Marica & Eye Nutrition at