SALMON STRUDEL (Dad & Mom)
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
1 10 oz pckg frozen chopped spinach, thawed & squeezed dry
1 cup frozen peas, thawed
½ cup plain fast free yogurt
2 oz light cream cheese
2 tbs fresh lemon juice
2 tbs chopped fresh dill
¼ tsp salt
¼ tsp ground pepper
1 143/4 oz can pink salmon, drained
4 (12.17 inch) sheets phyllo dough, thawed according to pckg directions
Ingredients
1 10 oz pckg frozen chopped spinach, thawed & squeezed dry
1 cup frozen peas, thawed
½ cup plain fast free yogurt
2 oz light cream cheese
2 tbs fresh lemon juice
2 tbs chopped fresh dill
¼ tsp salt
¼ tsp ground pepper
1 143/4 oz can pink salmon, drained
4 (12.17 inch) sheets phyllo dough, thawed according to pckg directions
Directions
Preheat oven to 350℉ (180℃). Spray a baking sheet with non-stick spray, set aside
Combine spinach, peas, yogurt, cream cheese, lemon juice, dill, salt, and paper in a large bowl until well mixed. Gently fold into salmon so it stays in chunks.
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.
Place the salmon mixture in a 14-inch long cylindrical shape along the side of the phyllo nearest you leaving a 1½ inch border on the short ends and the side closest to you. Roll up jelly-roll style, folding in the short ends to sea . Transfer to baking sheet, spray roll lightly with nonstick spray.
Bank until lightly browned 25 to 28 minutes Let the strudel stand 4 minutes, then cut in 8 pieces.