Spinach & Salmon Pastry Recipe - Chef Janet Davis

Spinach & Salmon Pastry Recipe - Chef Janet Davis

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PhillyBite10Recipies 101 - Looking for a flavorful yet light brunch idea? Try this Spinach & Salmon Pastry recipe. Chef Janet Davis made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!

SPINACH & SALMON PASTRY

Spinach & Salmon Pastry recipe. Chef Janet Davis made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!Ingredients

  • 1-17.3oz Pkg Puff Pastry Sheets
  • ½ lb Smoked Salmon
  • 10oz Pkg Baby Spinach
  • 1/3 Tsp Roasted Garlic Powder
  • 3 Tbsp Olive Oil
  • 3oz Feta Cheese
  • Pinch Sea Salt
  • Pinch Ground Black Pepper
  • Dill leaves

Method

  1. Pre-heat oven to 400 degrees
  2. Remove smoked salmon from refrigerator and let sit for 30 minutes
  3. Thaw Pastry Sheets (on a floured cutting board for about 20 minutes)
  4. Chop Spinach (rough chop)
  5. Combine olive oil, feta, garlic, salt and pepper in a large bowl mixing together using a fork
  6. Add spinach and toss. Set aside.
  7. Using a paring knife, cut each pastry sheet lengthwise along folded crease (yields 6 cuts total)
  8. Then, cut each strip in two along the width (yields 12 cuts total)
  9. Using a fork, prick each pastry cutout about 4 or 5 times
  10. Using a pastry bush, brush each strip with cold water
  11. Place pastry cuts on a non-stick sheet pan
  12. Using a fork or gloved hand, spread spinach mix on pastry sheets, leaving space at the edges
  13. Place sheet pan in the oven and bake approximately 20 minutes.
  14. Using a knife, gently break apart salmon (brush with a bit of olive oil if desired)
  15. Remove sheet pan from oven.
  16. Using a small tong, place a good wedge of salmon atop each puff pastry.
  17. Dress each puff pastry with dill leaves and serve

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