Salmon and Spinach in Phyllo

Yes, I’m still playing with food.

I’m also trying to catch up on all the photos I took in the last few months that have been languishing in the ‘to be posted’ folder.

I decided I should make a clean start with the new year – as soon as I clean up the old folders, that is. 

This was good…. and easy and healthy.  

What more can you ask for to kick-start 2013?

Salmon and Spinach in Phyllo  

Total time: 35 minutes


  • 4 small pieces of salmon, 12oz (360gr) total weight

  • 4 sheets of phyllo (filo) dough
  • 6oz (180gr) frozen spinach, thawed and squeezed dry
  • 3oz (90gr) feta, crumbled
  • 2 tbs fresh parsley
  • 2 tbs preserved lemon, finely chopped (only the rind, no pulp, about 1/3 of a lemon)
  • 1 – 2 tbs olive oil

Salmon and Spinach in Phyllo


  • Combine spinach, feta, parsley and lemon; divide into 4ths
  • Take 1 sheet of phyllo dough, brush lightly with oil.
  • Place 1 peice salmon on narrower end of dough, about 4 inches from edge
  • Spread 1/4 of the spinach mixture on the salmon. 
  • Bring dough over salmon and fold in sides. 
  • Roll up, brush both sides of packet with oil and place bottom side down on a baking sheet. 
  • Repeat with the remaining salmon, spinach and phyllo, making 4 packets in all. 

  • Bake at 400F (200C) for 15 – 20 minutes or until golden brown. 
  • Remove and serve.

Note: Phyllo dough is very fragile and prone to drying out.  Use one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel.

Well, my 2013 got off to a good start.

I pride myself (we know what they say about pride and falls, right?) on keeping fairly fit.  

I ride my exercise bike six days a week (chance to read trashy novels).

I usually do some weight-training three or four times each week. (I may have missed a few times in December.)

And for variety my neighbor and I go for a walk.

Sounds good, right?

We walked yesterday.

It’s been awhile since we walked… Between the holidays, other obligations, and rainy weather it was probably mid-November when we had our last walk.  If I remember correctly that one only lasted five minutes as it started raining before we topped the first hill. 

Because it had been awhile, she decided on a short walk (she is the keeper of the maps and knows all the good walks)

Sometimes, not often, but sometimes, I think she might read the scale wrong…. just maybe.

It was supposed to be a two hour walk.

We started off at a brisk pace, as usual. About 1 hour, 45 minutes into the walk she realized we were really a long way from home.

It was not going to be a two hour walk.

It was not going to be a three hour walk.

We started hoping it would not be longer than a four hour walk.

It was four hours exactly.

We walk on country roads, through rolling hills, up and down and up and down. Our pace is good, probably a 14 minute mile. Even counting pauses for water and the occasional chat with a farmer, I would guess we covered 16 – 19 miles, or 25 – 30 kilometres. 

Did I mention that it was cold?

We actually picked the pace up a bit as the weather started looking bad

My muscles started hurting after about three hours.

No problem…. I figured I would get home, do some stretches, have a hot shower and be a bit stiff for the rest of the day.

All true.

I figured I would be back to normal today.

Not true.

Apparently, I’m an oxymoron…. both in shape and out of shape at the same time.

I would be crawling up the stairs on my hands and knees…. If my pride would let me.


5 thoughts on “Salmon and Spinach in Phyllo”

  1. Reminds me of a hike we took years ago with a friend who assured us it would be a 2-3 miler. It ended up being 6 or 7 – we call it the Death March, and we have never really trusted that guy again! 🙂

  2. Regardless of the day of the week, I think that’s called being a week-end warrior … The guys that go all out once a month.
    Love the look of the salmon and spinach, both big favorites of mine.

  3. Zoomie, I couldn’t believe how sore I was…. sadly out of shape and so quickly.
    Tanna, we’ll be getting back to every week, now… I hope. And I do exercise the other 6 days LOL
    manningroad, I like that idea…..
    Val, salmon just lends itself so well to pastry!

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