Flaky Salmon Knish

Ingredients:
4 medium-sized salmon fillets
1/4 cup oil
1/4 cup vinegar
1 tsp. soy sauce
12 oz. frozen, chopped spinach
2 tsp. salt (divided)
¼ tsp. black pepper
2 cloves garlic, crushed
1 egg.
6 sheets phyllo pastry
6 tbsp. melted butter or margarine

Directions:
1. Marinate the salmon in the oil, vinegar, soy sauce and 1 tsp. salt for 30 mins.
2. Defrost spinach and squeeze out most of the liquid. Mix in the egg, black pepper, garlic and 1 tsp. salt.
3. Layer 3 sheets of phyllo, brushing with butter/margarine between each layer. Then cut the stack in half.
4. Place a piece of salmon in the center and top with ¼ of the spinach mixture. Wrap the pastry around it like a packet, and place on baking tray.
5. Repeat with the other half of the dough, and then again with the 3 remaining sheets, until all 4 pieces of salmon have been wrapped.
6. Brush the top and sides of the phyllo packets with more butter/margarine. Bake on 375F until pastry is golden and salmon is cooked through—approximately 15 minutes, but timing will vary depending on the thickness of your salmon.

NOTE: If you want to make more than 4, you can increase the salmon up to 8 fillets (using an additional 6 sheets of phyllo) without increasing the rest of the ingredients.

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