Salmon Strudel

Total Time
38 min
10 min
28 min
Canned salmon is a wonderful product that makes this a snap to put together. You can eat the soft bones that come in the can—they are a good source of calcium.


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


2 Tbsp, fresh, chopped

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

canned pink salmon

14¾ oz, drained

phyllo dough

4 sheet(s), (12 x 17-inch), thawed according to package directions


  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.


For no extra SmartPoints values, serve this with sliced red-ripe tomatoes, sprinkled with a little balsamic vinegar, salt, and chopped fresh basil.For a great appetizer, cut the strudel into 12 pinwheels and serve at your next cocktail party.

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