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1
Preheat the oven to 400 degrees F. Combine the cream cheese, smoked salmon, peperoncini, shallot, lemon zest, and dill in a small bowl.
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2
Blend well with a fork and season with salt and pepper, to taste.
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3
You should have about 2/3 cup.
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4
Cut each salmon fillet horizontally down the center through its thickness, almost to the other edge but not quite through.
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5
Open each fillet like a book and flatten.
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6
Season with salt and pepper.
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7
Place a quarter of the cream cheese mixture in the center of one half and cover with the other side to enclose the filling.
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8
Season the outside with salt and pepper.
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9
Refrigerate while preparing the phyllo.
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10
Arrange 1 sheet of the phyllo on a large work surface.
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11
Brush with butter and top with another sheet of the dough.
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12
Repeat the procedure with the remaining phyllo dough and butter.
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13
Cut the stacked slices of phyllo into 4 pieces.
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14
Arrange a piece of the filled salmon in the center of each piece.
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15
Drizzle the salmon with equal amounts of the olive oil and lemon juice.
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16
Fold in the sides of the phyllo to enclose the fillet.
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17
Place the packages seam side down on a baking sheet.
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18
(The recipe can be prepared up to 4 hours ahead at this point.
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19
Keep refrigerated, covered with plastic wrap, until ready to bake.)
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20
Lightly brush the top of the packages with olive oil.
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21
Bake until lightly browned, 18 to 20 minutes.
