Spanakopita Salmon Parcels

These delicious spanakopita salmon parcels are packed with juicy, succulent salmon fillets, topped with a garlicky spanakopita-inspired filling made with spinach, feta, and other tasty ingredients. You wrap this all up in filo pastry, shallow fry until golden and crispy, and finish with honey and sesame seeds.

Table of Contents

• Ingredient Breakdown
• What is Spanakopita?
• What is Filo Pastry?
• Why Salmon Tail Fillets, Specifically?
• Spanakopita Salmon Parcels Serving Suggestions
• Fancy Something Else?

Ingredient Breakdown

• Frozen Spinach: Spinach is the heart of the spanakopita-inspired filling. Using frozen spinach is incredibly convenient as it’s already cleaned and chopped. Once thawed, it brings an earthy, slightly sweet flavour to the dish. Ensure you squeeze out as much water as possible to avoid a soggy filling!
• Frozen Chopped Onion: This ingredient saves prep time while still providing that essential sweet and savoury depth. Onions form the aromatic base of many savoury dishes, and here they blend seamlessly into the spanakopita-inspired filling.
• Feta: Feta cheese is a key player in a traditional spanakopita. It adds a creamy, tangy, and slightly salty flavour that perfectly complements the spinach and herbs. Make sure to use good-quality feta for the best results.
• Garlic: Fresh garlic cloves, minced finely, infuse the filling with a robust and aromatic flavour. It’s essential for that quintessential spanakopita taste.
• Egg: A beaten egg helps bind the filling together, ensuring it stays cohesive during cooking. It also adds a rich texture.
• Fresh Flat-Leaf Parsley and Mint: These herbs add a burst of freshness to the dish. Parsley provides a mild peppery taste while mint adds a subtle sweetness, both balancing the richness of the cheese and salmon.
• Lemon Zest: Adds a bright, citrusy note that cuts through the richness and enhances the overall flavour profile of the filling.
• Salmon Tail Fillets: These are specifically chosen for their thinness, which ensures quick and even cooking. The rich, oily nature of salmon pairs beautifully with the creamy, tangy spanakopita filling.
• Filo Pastry Sheets: Light, thin, and crispy, filo pastry is the perfect wrapping for these parcels. When fried, it becomes beautifully golden and adds a delightful crunch.
• Extra-Virgin Olive Oil: Used for shallow frying, it adds a rich, fruity flavour and helps achieve a perfectly crispy, golden exterior.
• Honey and Sesame Seeds: The final touch that adds sweetness and a nutty crunch, complementing the savoury filling perfectly.

What is Spanakopita?

Spanakopita is a traditional Greek pie that features a rich filling of spinach, feta cheese, onions and herbs, encased in layers of filo pastry. It’s a staple in Greek cuisine. Spanakopita can be made as a large pie or individual triangles, making it a versatile dish for various occasions. The combination of spinach and feta is iconic, providing a savoury and tangy filling that pairs wonderfully with the crisp filo layers.

In this recipe, I’ve taken inspiration from spanakopita to create spanakopita salmon parcels. Essentially, they’re crispy filo parcels, packed with succulent salmon and a garlicky, spanakopita-inspired filling.

What is Filo Pastry?

Filo pastry, also known as phyllo, is a type of dough that is paper-thin and becomes incredibly crispy when cooked. Originating from the Middle East and popularised in Greek cuisine, filo pastry is used in a variety of dishes, both sweet and savoury.

Working with Filo Pastry

Filo pastry can be tricky to handle due to its thin, delicate texture. Here are some tips for working with it:

• Keep it Moist: Filo dries out quickly, so keep the sheets covered with a damp cloth while you work to prevent them from becoming stale or brittle.
• Brush with Oil or Butter: Some recipes call for brushing each layer of filo with oil or melted butter. This not only adds flavour but also ensures that the layers become extra crispy and golden. This isn’t the case for this recipe – you wrap the filo in its dry state before shallow frying the spanakopita salmon parcels.
• Layering: Some recipes call for the layering of filo, like baklava, for example. In this recipe, each salmon fillet is wrapped in a single filo sheet, ensuring a delicate, crispy crust.

Why Salmon Tail Fillets, Specifically?

You can to use salmon tail fillets specifically for this recipe because of their thinner and more uniform thickness compared to regular salmon fillets. Here’s why they’re perfect for these parcels:

• Even Cooking: The thinness of tail fillets ensures they cook quickly and evenly, which is crucial when wrapped in filo pastry. Thicker fillets might remain undercooked while the pastry becomes overly brown.
• Juiciness: Despite their thinness, salmon tail fillets remain juicy and flavorful. The high fat content in salmon helps keep the fish moist during cooking, making it a perfect match for the spanakopita filling.
• Perfect Portions: Tail fillets are usually the right size for individual servings, making them ideal for wrapping in filo and serving as neat parcels.

Spanakopita Salmon Parcels Serving Suggestions

To serve, drizzle the spanakopita salmon parcels with honey and sprinkle with sesame seeds. The sweetness of the honey and the nutty crunch of the sesame seeds add a delightful contrast to the savory parcels. These parcels are perfect on their own or served with a refreshing side. Here are some serving ideas:

• Zingy Green Salad: A fresh green salad with a tangy vinaigrette complements the rich flavors of the parcels. Consider a mix of romaine, rocket (arugula), spinach and chicory (radicchio) with a lemony dressing.
• Tzatziki: A side of tzatziki adds a cool, creamy element that pairs beautifully with the crispy parcels.
• Grilled Vegetables: Serve alongside grilled courgettes (zucchini), bell peppers and asparagus for a colourful, healthy addition to the meal.
• Quinoa or Couscous: A simple quinoa or couscous salad with herbs, lemon and a touch of olive oil provides a lovely grain accompaniment.

Fancy Something Else?

If you loved these spanakopita salmon parcels, here are some other delicious salmon recipes from Zena’s Kitchen that you might enjoy:

• Salmon with Mango & Avocado Salsa: Oven-roasted salmon fillets served with a bright, zingy mango and avocado salsa. This healthy salmon dish is super tasty, easy to make, and perfect for a quick lunch or weeknight dinner.
• Miso Maple Alaska Salmon with Firecracker Rice: A deliciously unique recipe that marinates Alaska Sockeye Salmon in miso paste, maple syrup, and soy sauce. Serve it with spicy firecracker fried rice for a meal that’s sure to impress.
• Chilli Za’atar Salmon with Herby Butter Beans: This balanced dish combines roasted salmon seasoned with za’atar and chilli flakes, paired with creamy butter beans cooked with onion, garlic, lemon, and white wine, finished with fresh parsley and dill.