Salmon Wellington

1 pound feta cheese (crumbled)

1 pound fresh spinach (I prefer the baby spinach), rough chopped

2 tbs extra virgin olive oil

4 garlic cloves, chopped

½ cup chopped red onion

1 cup mushrooms, rough chopped or 1/3 cup pre sliced mushrooms

1 box prepared puff pastry sheets (2 sheets are in a box) thawed

¼ cup mayonnaise

4 7oz salmon filets, skinned and boned

1 egg beaten (egg wash)

Preparation:

In a skillet, over medium heat, sauté the onion and garlic in the olive oil until soft/translucent, add mushrooms and continue to sauté until they start to cook (only a couple of minutes), then add the spinach just until it starts to wilt (only a minute or so). Transfer to a mixing bowl and add the mayonnaise and feta cheese, toss to mix.

Assemble:

On a floured surface, roll out each pastry sheet to about 1/8 inch thickness. I can usually get 2-3 pieces from each pastry sheet. This will depend on the thickness/length of the filet you want to make sure you don’t roll too thin or it may split while cooking. Place ¼ of the filling in the center of the pastry sheet and spread the length of the filet. Lightly salt and pepper the filet and place on top of the filling. Using a pastry brush, wet the edges of the pastry with water. Fold the pastry over the filet starting with the long sides and then the short sides. Press the edges to seal. Continue with the other filets.

Bake:

Place the assembled bundles, seam side down, on a cooking sheet lined with a baking mat or parchment paper. Brush the entire top and all sides with egg wash. Place in pre-heated 400F oven and cook for 15 minutes, reduce oven to 375F and cook an additional 15 minutes.

Remove from oven and serve with fresh vegetables as a side dish. I like to serve with asparagus. Enjoy!