Sockeye Salmon Wellington

4 frozen wild sockeye fillets
16 sheets frozen phyllo dough, thawed
½ c prepared chili and cheese dip (or other favorite)

Thaw fillets and pat dry. Preheat oven to 375.

Layer four sheets of phyllo, spraying each sheet lightly with nonstick spray. Place a fillet across the sheets, 1/3 of the way up from the bottom. Spread 2 T of dip over the fillet. Fold the bottom of the stacked sheets up over the fillet, then roll the fillet and dough once. Fold the sides into the center and roll the complete pouch once more to finish. Spray with nonstick spray and put on a baking sheet. Repeat with remaining ingredients. Bake 25-30 minutes, until golden brown.