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SALMON AND BASIL PESTO PHYLLO PACKETS  Ingredients
16 sheets Athens® Fillo Dough (9” x 14”), thawed
4 Tablespoons reduced fat basil pesto, such as Buitoni
4, 6-oz. salmon fillets (marinated, portioned), frozen, such as Morey’s
Cooking spray Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 350°F. Open the fillo and cover the sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of fillo on counter and lightly coat with cooking spray. Repeat with three more sheets of fillo, but do not spray the top layer of fillo. Place layered sheets lengthwise on counter. Place one tablespoon of pesto in the center of the fillo and spread so it is the same size as the salmon. Place the top side (non-skin) of the salmon on top of the pesto. Fold the fillo lengthwise covering the salmon. Fold the short ends to the center overlapping in the middle to complete the packet.
Spray a baking tray and place the seam side of the salmon packet on the baking tray. Repeat to make three more salmon packets. Reroll unused sheets and follow storing instructions on package. Bake for 30-35 minutes or until the packet is golden brown and crisp. Remove from oven and allow to rest for 5 minutes. Serve.
Tip:
• If using fresh salmon, reduce bake time to 10-15 minutes.
Yield: 4 Packets
ARTICHOKE SALSA Ingredients
1 cup artichokes, 1/4” diced
½ cup tomato, 1/4” diced
¼ cup red onion, 1/4” diced
2 Tablespoons fresh basil, minced
1 teaspoon dried oregano, whole
1 ½ Tablespoons capers, 1/8” chopped
1 Tablespoon lemon juice
Salt and Pepper, to taste
In a small glass mixing bowl, combine all ingredients. Refrigerate for 30 minutes. Top salmon with salsa prior to serving.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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