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Salmon & Spinach in Phyllo
Ingredients
  • 1 teaspoon olive oil
  • 4 cups fresh baby spinach leaves, coarsely chopped
  • Salt and coarsely ground black pepper
  • 8 sheets (9 x 14 inches) thawed, frozen phyllo dough
  • Nonstick cooking spray
  • 2 skinless salmon fillets (4 to 6 ounces each), about 11⁄2 inches thick
  • 2 tablespoons garlic and herb cream cheese spread
Steps
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