Salmon strudel
3
Points®
Total time: 38 min • Prep: 10 min • Cook: 28 min • Serves: 4 • Difficulty: Easy
Strudel, which originated in Austria, is an impressive dish with any filling. Our recipe features calcium rich canned salmon for quick and easy prep. Perfect for a Mother's Day or Easter meal, this recipe can be the main dish or, when cut into 12 pinwheels, a tasty appetizer or first course. A combination of spinach, dill and peas give this dish its spring flare. The layers of delicate phyllo become light and crisp when baked providing a crunchy contrast to the rich and creamy salmon filling. Serve this strudel with a bowl of sliced red-ripe tomatoes, sprinkled with a little balsamic vinegar, salt, and chopped fresh basil.
Ingredients
Chopped frozen spinach
10 oz, package, thawed and squeezed dry
Frozen green peas
1 cup(s), thawed
Plain fat free yogurt
½ cup(s)
Low fat cream cheese
2 oz, (Neufchâtel) variety
Fresh lemon juice
2 Tbsp
Dill
2 Tbsp, fresh, chopped
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Canned pink salmon
14¾ oz, drained, drained
Phyllo dough
4 sheet(s), (12 x 17-inch), thawed according to package directions
Instructions
1
Preheat the oven to 350°F. Spray a baking sheet with nonstick spray; set aside.
2
Combine the spinach, peas, yogurt, cream cheese, lemon juice, dill, salt, and pepper in a large bowl until well mixed. Gently fold in the salmon so it stays in chunks.
3
Place one sheet of phyllo on a work surface with one long side nearest you. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining 2 sheets of phyllo. Spray the top sheet lightly with nonstick spray.
4
Place the salmon mixture in a 14-inch-long cylindrical shape along the side of the phyllo nearest you leaving a 1 1⁄2-inch border on the short ends and the side closest to you. Roll up jelly-roll style, folding in the short ends to seal. Transfer the roll to the baking sheet, then spray the roll lightly with nonstick spray.
5
Bake until lightly browned, 25–28 minutes. Let the strudel stand 5 minutes, then cut into 8 pieces. Yields 2 pieces per serving.
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