Mister and I take a cookbook every so often and work our way through the pages, one right after another to try new things. In doing so with Cooking For Two by Pampered Chef (no longer available except through resale), we discovered this recipe. It's truly delish.
Preheat oven to 425 degrees. Heat 1 teaspoon basil oil (or regular - I used olive) until hot. Add 4 cups coarsely chopped fresh baby spinach leaves. Season with salt and pepper. cook and stir until spinach is wilted, about 1 minute. Remove spinach to paper towel-lined plate. Squeeze out all excess moisture; set aside. (Yeah I forgot to take pictures of this part)
Lay one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing sheets together to seal. Continue laying down and spraying phyllo sheets to create a stack of four sheets of phyllo. Repeat with another 4 sheets phyllo and additional cooking spray to create a second stack.Season 2 salmon fillets with salt and black pepper. Spread each salmon fillet with a tablespoon of garlic and herb cream cheese spread (I used an onion and chive that I had on hand) and top with half of the spinach. (Remember this is a teen-age boy at work here - I'm just the photographer)
For each phyllo bundle, place salmon, spinach side down, on phyllos stack 2 inches from bottom edge of short side. Fold long sides of phyllo in toward center.
Gently roll up phyllo from bottom to top. Place bundles on oven pan, seam side down. (We used a stone bar pan.)Using a bread knife, make three diagonal slits across the top of each bundle. Spray bundles with nonstick cooking spray. Bake 11-13 minutes or until centers of salmon register 130 degrees and phyllo is golden brown. Remove from oven; let stand 5 minutes before serving.
Thanks for sharing this recipe with me! Hugs, Allison
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