-
1
Preheat oven to 350 F.
-
2
In a large saute pan heat olive oil.
-
3
Add in onions and begin to sweat them.
-
4
They will just need to start to turn opaque.
-
5
Add in garlic and stir until it becomes fragrant.
-
6
Add in spinach and toss until wilted.
-
7
Remove from heat and set the spinach mixture on a plate to cool.
-
8
Remove phyllo dough from package.
-
9
Gently remove one to two sheets at a time and seal the phyllo back up to prevent it from drying out.
-
10
While working with phyllo have damp paper towels handy to cover the phyllo thats not being immediately usedso it does not dry out and become more brittle.
-
11
Cut phyllo sheets into 3 wide strips down the length of the phyllo dough.
-
12
There should be about 3 strips per sheet.
-
13
Use one strip at a time and cover remaining strips with a damp paper towel.
-
14
Using melted butter and a pastry brush, brush down a strip of phyllo with butter.
-
15
In one corner of the phyllo dough, place some of the wilted spinach mixture, about 1 tablespoon.
-
16
Top with a few feta cheese crumbles.
-
17
Place one cube of salmon on top.
-
18
And sprinkle with salt and pepper.
-
19
Fold up the phyllo strip with the salmon/spinach contents like a flag, working very gently.
-
20
When the phyllo strip and salmon/spinach mix has been folded, brush the top of it with butter again.
-
21
Place on a parchment paper lined baking sheet.
-
22
Repeat to finish all Salmonkopitas.
-
23
Bake for 25 minutes, or according to phyllo dough package instructions.
-
24
Devour whilst warm and crunchy.
