Chef Monsta: I cook, therefore I blog

This is an awesome dish if you are sick of the usual fish + starch combo (potato, rice) for your weeknight dinners. It is my take on the pot pie/bureka/spanakopita! Enjoy.

Ingredients: (Yields 2)
1/2 lb salmon
salt and pepper
1/2 c raw spinach
handful of dill
2 sprigs of thyme
2 tbsp butter
1/4 c pine nuts
phyllo dough
1 egg (for eggwash)
Sesame seeds (optional)

Firstly, preheat oven to 375 degrees F. When you buy phyllo dough, make sure to defrost it so that it doesn't rip. Slice your portion of salmon in half, and place in the lower left corner of your phyllo. I use about 4 sheets for each triangle.

src="http://www.chefmonsta.com/wp-content/uploads/IMG_2089.JPG" alt="salmon phyllo dough" width="400" height="300" />

Season the salmon with salt and pepper. Top with herbs, spinach, pine nuts, and 1 tbsp of butter for each triangle.

Fold dough in triangles, covering your salmon portion. Keep folding until all corners of the surface are closed.

Place triangles in baking sheets. Whisk one egg and with a brush, coat the triangles. Sprinkle with sesame seeds for added crunch and texture.

Bake for 30 minutes, or until triangles are golden brown. They will puff up!

I made a quick salad of arugula, lemon juice, parmesan and salt and pepper as a side dish.

YUMMMM. The inside is flaky and tender! Enjoy.