Salmon and spinach strudel | epicuriantime.com

Ingredients

• 2 cups cooked spinach, well drained and chopped
• 1 cup chopped onion
• 3/4 cup chopped fennel bulb
• 1 stick (1/2 cup) unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 2 tablespoons Ricard or other anise-flavored spirit
• 1/2 cup plus 2 tablespoons freshly grated Parmesan
• 2 lbs salmon fillet, boned and skinned
• 2 tablespoons water
• 2 tablespoons fine dry bread crumbs
• six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
• salt, pepper and lemon juice
• recipeIngredient ends