With a rich smoke heritage, our premium, authentic salmon products enable endless pairing options to please the palate

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Smoked Salmon and Spinach Empanadas

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Serves

4

Ingredients

1 pack Latitude 45 Smoke Roasted Flakes

10 oz frozen chopped spinach, thawed and squeezed dry

2 oz cream cheese, softened

1 garlic clove, crushed

Salt and pepper to taste

6 sheets frozen phyllo dough, thawed

1/2 stick unsalted butter, melted

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. In a small bowl, combine spinach, cream cheese, and garlic. Season with salt and pepper.
  2. Lay 1 phyllo sheet on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Repeat to create a separate stack with the remaining 3 sheets phyllo and more butter.
  3. Cut both stacks in half crosswise, to make 4 stacks total.
  4. Place a small bunch of Latitude 45 Smoke Roasted Flakes in the center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes. Add salt and pepper to taste.
  5. Serve warm and enjoy!

Smoked Salmon and Spinach Empanadas​

40 mins Smoked Salmon and Spinach Empanadas Serves 4 Ingredients: 1 pack Latitude 45 Smoke Roasted Flakes 10 oz frozen chopped spinach, thawed and squeezed dry 2 oz cream cheese, softened 1 garlic clove, crushed Salt and pepper to taste 6 sheets frozen phyllo dough, thawed 1/2 stick unsalted butter, melted