Phyllo dough, frozen spinach, and canned salmon make this savory strudel look like it was a lot more work than it actually is. If you don’t have a pan large enough to fit one long roll cut the phyllo dough sheets in half and make two rolls.
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen peas, thawed
1/2 cup plain yogurt
2 ounces cream cheese
2 tablespoons fresh lemon juice
2 teaspoons dry dill
1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can pink salmon, drained
4 (12 x 17-inch) sheets phyllo dough thawed according to package directions
Set Global Sun Oven out to preheat. Spray a large oval roasting pan (14-inch) with cooking spray; set aside.
Mix the spinach, peas, yogurt, cream cheese, lemon juice, dill, salt, and pepper in a large bowl until combined. Gently fold in the salmon. Place one sheet of phyllo on a work surface with the long side nearest to you. Spray lightly with cooking spray and top with a second sheet. Repeat with remaining two sheets of phyllo. Place the salmon mixture leaving a 1 1/2 inch border on each end and the side closest to you. Roll up jelly-roll style, folding in the sides to seal. Transfer the roll to the prepared pan and lightly coat with cooking spray. Bake in the Sun Oven until browned, 1 t0 1 1/2 hours. Let stand 5 minutes before serving.
Serves 4 to 6