Ingredients:
2 10 oz Salmon Fillets, each cut in half
Spinach Mixture:
10 oz pkg chopped spinach, thawed
1 Tbsp butter
1 shallot, diced
1/4 tsp nutmeg
Mushroom mixture:
10 oz mushrooms, chopped
2 Tbsp butter
1 shallot, diced
1 Tbsp Worcestershire Sauce
1/4 cup red wine

1/4 cup butter, melted
4 sheets Phyllo Dough

Directions:
1. Heat oven to 450°F.
2. Sauté shallots in butter. Add spinach and nutmeg stirring until warm. Transfer to small bowl and set aside.
3. Sauté mushrooms in butter. Add Worcestershire sauce and wine. Cook until liquid is absorbed.
4. Lay 1 sheet of Phyllo on cool surface. Fold in half.
5. Brush Phyllo dough with melted butter. Add 2 Tbsp of the spinach mixture to the center of the Phyllo dough.
5. Place Salmon fillet on top of spinach.
6. Add 2 Tbsp of the mushroom mixture to the top of the Salmon fillet.
7. Fold the bottom of the Phyllo over the Salmon mixture then roll up the Salmon in the Phyllo. Leave the ends open. Brush with melted butter.
8. Place on cookie sheet, seam side down. Repeat process for the remaining 3 fillets.
9. Place in oven and bake for 15-18 minutes until Phyllo is brown. Trim ends before serving.