Phyllo Wrapped Wild Salmon Strudel

An impressive entree or appetizer.


  • 1 bunch spinach
  • 2 tbsp oil
  • 1 medium onion, chopped
  • 1 can (213g) Ocean’s Pink Salmon, drained
  • salt and pepper to taste
  • ½ cup Swiss or Jarlsberg cheese, shredded
  • 2 tbsp dried bread crumbs
  • 2 tbsp Parmesan cheese, grated
  • ¼ cup unsalted butter, melted
  • 8 sheets (12″x16″) phyllo dough, thawed


  1. Preheat oven to 375°F (190°C).
  2. Rinse and drain the spinach. Remove the stems. Coarsely chop the leaves.
  3. Heat 1 tablespoon of the oil in a skillet over low heat. Add the onion and sauté until softened and translucent. Stir in the spinach and cook 1 minute or until completely wilted.
  4. Stir in the drained salmon, breaking it up into pieces. Drain off excess liquid and transfer mixture into a bowl. Season with salt and pepper. Stir in Jarlsberg,  1 tablespoon of the bread crumbs and the Parmesan. Set aside.
  5. Stir the butter and remaining 1 tablespoon of olive oil together in a small bowl.
  6. Open the phyllo sheets on a work surface. Brush first sheet with some butter/oil mixture. Sprinkle with 1 teaspoon of the crumbs.
  7. Top with 2 more sheets of phyllo, brushing each with butter and sprinkling each with crumbs. Top with another sheet (4 in total), and brush it with butter.
  8. Spoon ½ the filling along one side of the phyllo, leaving about 1½ inches without filling on each end. Fold the long sides in to enclose the ends of the filling. Roll up the phyllo to form a strudel roll. Repeat with remaining phyllo and filling.
  9. Place both strudels on a baking sheet seam side down and brush the tops with any remaining butter and oil. Bake until deep golden, 25 minutes. Let the strudel stand for 5 minutes before slicing and serving.

Tips and Tricks

This is great as a starter or appetizer, using a smaller portion.

The phyllo could be wrapped in a triangle shape or stuffed and enclosed in a dome shape mould or rounded teacup.

Great for advance preparation and freezing individually.