Salmon strudel

7
3
3
Smartpoints value per serving
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

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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