Salmon Spanakopita Recipe

Name: Salmon Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces feta cheese crumbled; 2 cups frozen spinach thawed and squeezed dry; 1 tablespoon fresh dill chopped; 2 tablespoons fresh parsley chopped; 1/2 yellow onion minced; 1 tablespoon greek yogurt; 1/4 teaspoon ground nutmeg; 2 cloves garlic minced; 1 juice and zest of lemon; 1/8 cup pine nuts toasted and chopped; 1/2 teaspoon kosher salt plus extra for the fish; black pepper optional; 1 pound salmon deboned and skin removed; 12 sheets phyllo dough; unsalted butter melted

Servings: persons

4 ounces feta cheese crumbled
2 cups frozen spinach thawed and squeezed dry
1 tablespoon fresh dill chopped
2 tablespoons fresh parsley chopped
1/2 yellow onion minced
1 tablespoon greek yogurt
1/4 teaspoon ground nutmeg
2 cloves garlic minced
1 juice and zest of lemon
1/8 cup pine nuts toasted and chopped
1/2 teaspoon kosher salt plus extra for the fish
black pepper optional
1 pound salmon deboned and skin removed
12 sheets phyllo dough
unsalted butter melted

1
Mix the cheese, spinach, herbs, onion, yogurt, nutmeg, garlic, pine nuts, lemon zest and juice and salt until combined. Set aside.
2
Pat the salmon dry cut it into four 4-ounce pieces. Set aside.
3
On a dry surface, take one sheet of phyllo dough and brush well with melted butter. Cover with another two sheets of phyllo dough, brushing them both with butter. Put a piece of salmon down, then top with the spinach mixture.. Wrap the four edges of the dough over the fish, flip over so the smooth part is on top, brush the top with butter and set on a aluminum foil or parchment paper covered baking sheet. Repeat with the other three pieces of fish.
4
Once down, bake in a preheated oven at 350 degrees for 20-25 minutes or until browned.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces feta cheese crumbled, 2 cups frozen spinach thawed and squeezed dry, 1 tablespoon fresh dill chopped, 2 tablespoons fresh parsley chopped, and more.

Yes, Salmon Spanakopita falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Spanakopita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions