-
1
Rinse salmon fillets and pat dry on paper towels.
-
2
Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined.
-
3
Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
-
4
Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
-
5
To make the filling, heat 1 tablespoon olive oil in a large saute pan.
-
6
Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes.
-
7
Stir in the spinach and the remaining 1/4 cup olive oil.
-
8
Cook 4 minutes.
-
9
Stir in dill, salt and pepper.
-
10
Turn the mixture into a bowl and refrigerate until cool.
-
11
Stir in the egg, cheeses and bread crumbs.
-
12
Preheat oven to 375 degrees.
-
13
Sprinkle lemon juice over the salmon.
-
14
Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel.
-
15
Cut them in half lengthwise.
-
16
Cut across into 4 pieces and brush with butter.
-
17
(These pieces will be used as patches to reinforce phyllo packets).
-
18
Put one sheet of phyllo on a work surface.
-
19
Brush with butter.
-
20
Top with another sheet of phyllo.
-
21
Brush with butter.
-
22
Put one of the patches on top of the phyllo, about 2 inches from the edge.
-
23
Put one piece of salmon over the patch.
-
24
Cover with 1/4 cup of the filling.
-
25
Fold bottom of phyllo over salmon.
-
26
Brush the folded portion with butter.
-
27
Fold in the sides of the phyllo and brush with butter.
-
28
Roll up the salmon in the phyllo to make a neat packet.
-
29
Brush the top with butter and seal the end of the roll onto the packet with butter.
-
30
Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
-
31
Bake until golden brown, about 15 minutes.
-
32
Serve immediately.
