Mini Salmon Parcels with Spinach Dip
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 227g Summer Fresh Spinach Dip
- 4 sheets of phyllo dough
- ½ cup Butter, melted
- 6 oz cooked salmon (fresh or canned)
Directions
- Lay out 1 sheet of phyllo dough on a cutting board, brush off flour from phyllo. Brush one side of phyllo with melted butter. Lay another layer of phyllo on top. Brush with melted butter. Repeat using all 4 sheets of phyllo to make a base 4 sheets thick. Cut your base into 4 square pieces about 3″ x 3″ each.
- In the center of each phyllo square add an equal amount of salmon, and a 2 Tbsp dollop of Summer Fresh Spinach Dip. Bring all four corners of each square up to meet at a pint, and twist to create each bundle. Brush outside of each bundle with melted butter. Place in fridge for at least 20 minutes (can be prepared ahead of time, and cooked the next day).
- Bake on a baking sheet in a 350ºF (180ºC) oven for 15 minutes, or until phyllo is golden brown. Remove and serve.
Makes 4 bundles. Warning: contents will be hot! Enjoy!
