Smoked “Salmonkopita”
Amy’s at Woodhaven

Photo: R. Bromberg
This is my twist on a Greek favorite, Spanikopita. It is usually made with spinach, feta cheese and nutmeg. Here, we use smoked salmon in a dilled cream cheese filling.
1 T. extra virgin olive oil
2 T. leeks or shallots, finely chopped
½ lb. baby spinach
8 oz. cream cheese, softened
3 tsp fresh dill, minced or 1.5 tsp dried
1 T. lemon juice
4 oz. smoked salmon
1 stick (1/2 cup) butter
10 phyllo sheet
Heat oil in a large skillet and sauté shallots or leeks until lightly browned. Add spinach to the skillet and cook until wilted and tender, 3 to 4 minutes. Remove from heat and cool. Squeeze spinach mixture to remove as much liquid as possible. Chop the spinach. Mix with the cream cheese, dill, lemon juice and salmon.

Preheat oven to 400 degrees

Melt stick of butter and cool slightly. Lay out 1 sheet of phyllo dough on a cutting board with the long side facing you and brush with butter. Lay another sheet on top and brush with more butter. Cut the phyllo with a sharp knife into strips,
2 .5 x 15 “. Place 1 T. of filling on the end closest to you and fold over 1 corner. Continue to fold up like a flag, making a triangle shape. Place triangle, seam side down on a baking sheet and brush the top with more butter. Repeat with remaining strips of phyllo, then remaining sheets until filling is gone.

Bake the triangles for about 15-20 minutes or until golden brown.