Welcome to the ultimate guide to creating the most delicious, flaky, and utterly irresistible Spinach and Feta Parcels right in your own kitchen. If you’ve ever craved a savory, cheesy, and perfectly portable snack or appetizer, you’ve come to the right place. These golden-brown triangles are packed with a flavorful filling of spinach and tangy feta, all wrapped up in layers of shatteringly crisp phyllo pastry. They look impressive, but I’m going to show you just how simple they are to make.
This recipe is designed to be foolproof, taking the intimidation out of working with delicate phyllo dough. Get ready to master a classic that’s perfect for parties, a light lunch, or a satisfying snack.
Why This Recipe is a Winner
There are countless reasons to love these Spinach and Feta Parcels, but here are a few that will get you excited to start cooking:
- Incredibly Flavorful: The combination of earthy spinach, salty feta, sharp onion, and a hint of nutmeg is a classic for a reason. It’s a perfectly balanced and savory filling.
- Amazingly Crispy Texture: We use melted butter between each layer of phyllo pastry, which is the secret to achieving that signature, satisfying crunch with every single bite.
- Surprisingly Simple: Don’t let the phyllo pastry scare you! My step-by-step instructions break down the folding process into easy-to-follow steps, guaranteeing perfect triangles every time.
- Versatile and Crowd-Pleasing: Serve them as an elegant appetizer, a satisfying lunch alongside a fresh salad like this Apple Arugula Salad (coming soon), or as part of a larger Mediterranean-inspired dinner. They are always a hit!
Key Ingredients for Spinach and Feta Parcels
The magic of this recipe lies in its simple yet high-quality ingredients. Here’s what you’ll need to bring these savory pastries to life.
For the Filling
- Spinach: Frozen chopped spinach is the easiest to work with. Just be sure to thaw it completely and squeeze out every last drop of water to avoid a soggy filling.
- Feta Cheese: Use a block of good-quality feta packed in brine for the best flavor and texture. Crumble it yourself.
- Onion and Garlic: These create the aromatic base of the filling, adding a layer of savory depth.
- Egg: This acts as a binder, holding the filling together so it doesn’t fall out when you take a bite.
- Nutmeg: A classic pairing with spinach, a small amount of freshly grated nutmeg adds warmth and complexity.
- Olive Oil: For sautéeing the onion and garlic.
For the Pastry
- Phyllo Pastry: You can find this in the freezer section of most grocery stores. Make sure to thaw it according to the package directions, typically overnight in the refrigerator.
- Unsalted Butter: Melted butter is essential for brushing between the layers of phyllo, creating the flakiness and golden color.
How to Make Spinach and Feta Parcels (Step-by-Step)
Follow these simple steps to create your own batch of perfect pastries. My biggest tip? Work efficiently but don’t rush the process, especially when handling the phyllo.
1. Prepare the Filling
Start by thawing your frozen spinach completely. Place it in a clean kitchen towel or several layers of paper towels and squeeze until it is as dry as possible. This step is critical! In a skillet, heat the olive oil and sauté the finely chopped onion until soft and translucent. Add the minced garlic and cook for another minute until fragrant. In a large bowl, combine the dry spinach, sautéed onion and garlic, crumbled feta, beaten egg, salt, pepper, and a pinch of nutmeg. Mix until everything is well combined.
2. Set Up Your Workspace
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Melt your butter in a small bowl. Carefully unroll your thawed phyllo dough onto a clean, dry surface. To prevent it from drying out, cover the stack of phyllo with a piece of plastic wrap and then a damp kitchen towel while you work.
3. Assemble the Parcels
Place one sheet of phyllo on your work surface with the long side facing you. Gently brush the entire surface with melted butter. Place another sheet of phyllo directly on top and brush it with butter as well. Repeat this process one more time so you have a stack of three buttered sheets. Cut the stack of phyllo lengthwise into four long, equal strips. Place a heaping tablespoon of the spinach and feta filling at the bottom of one strip. Fold one corner of the strip over the filling to form a triangle, like folding a flag. Continue folding the triangle up the length of the strip until you reach the end. Brush the final triangle with a little more butter and place it on your prepared baking sheet. Repeat with the remaining strips and phyllo sheets.
4. Bake to Golden Perfection
Arrange the completed parcels on the baking sheet, ensuring they aren’t touching. Give them one final, light brush of melted butter on top. Bake for 20-25 minutes, or until they are deep golden brown and beautifully crisp. Let them cool for a few minutes before serving, as the filling will be very hot.
Pro Tips for the Crispiest Phyllo Pastry
Working with phyllo dough is easier than you think. Keep these tips in mind for guaranteed success:
- Thaw Properly: Always thaw phyllo dough in the refrigerator overnight. Thawing at room temperature can make it gummy and difficult to work with.
- Keep it Covered: Phyllo dries out incredibly fast. Always keep the sheets you aren’t actively working with covered with plastic wrap and a damp towel.
- Be Generous with Butter: Don’t be shy with the melted butter between layers. It’s what creates the steam that separates the layers and makes them so flaky and crisp.
- Squeeze That Spinach: I can’t say it enough! Excess water is the enemy of crispy pastry. Squeeze, squeeze, and squeeze again.
Serving and Storage Instructions
These Spinach and Feta Parcels are best served warm from the oven. They make a fantastic appetizer on their own or can be part of a larger mezze platter with dips and olives. For a light lunch, serve them with a simple green salad.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and bring back their crispiness, place them on a baking sheet in an oven preheated to 350°F (175°C) for 5-7 minutes. I do not recommend reheating them in the microwave, as they will become soft.
For more delicious and easy appetizer ideas, check out these Ricotta Pistachio Honey Bites or our popular Beef Tortellini Skewers.
Frequently Asked Questions About Spinach and Feta Parcels
Yes! You can assemble the parcels, place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked parcels for up to 2 months.
Place the unbaked parcels on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. You can bake them directly from frozen, adding about 10-15 minutes to the total baking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until hot and crispy again. Avoid the microwave.
The most important step is to squeeze as much water as possible out of the thawed spinach. Any excess moisture will turn to steam and make the pastry soggy from the inside. Also, be sure to butter each layer of phyllo.
While feta is classic for its salty flavor, you could substitute it with ricotta for a creamier texture or goat cheese for a different kind of tang. You may need to adjust the salt in the recipe if you make a substitution.
Ready to Get Baking?
This recipe for Spinach and Feta Parcels is a true crowd-pleaser that proves elegant appetizers don’t have to be complicated. With their savory filling and incredibly crisp texture, they are sure to become a new favorite in your recipe collection. If you try this recipe, I’d love to hear about it! Leave a comment below or share a photo of your beautiful creations on Pinterest!
Spinach and Feta Parcels Recipe
Spinach and Feta Parcels: The Easiest Crispy Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Ensure your spinach is thawed and squeezed completely dry to remove all excess moisture.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
- In a large bowl, combine the thoroughly dried spinach, the cooked onion and garlic mixture, crumbled feta cheese, beaten egg, nutmeg, salt, and pepper. Mix well until everything is evenly combined.
- Unroll your thawed phyllo dough. Place one sheet on your work surface and brush it lightly all over with melted butter. Layer a second sheet on top, brush with butter, and then a third sheet, brushing it with butter. Cut the 3-layer stack of phyllo lengthwise into 4 long, equal strips.
- Place about a tablespoon of the filling at the bottom of one strip. Fold a corner over the filling to create a triangle shape. Continue folding the strip up like a flag, maintaining the triangle shape, until you reach the end. Place the finished parcel on the prepared baking sheet.
- Repeat with the remaining filling and phyllo sheets. Remember to keep the phyllo you are not working with covered with plastic wrap and a damp towel to prevent it from drying out.
- Arrange the parcels on the baking sheet and give the tops a final brush with melted butter. Bake for 20-25 minutes, or until they are a deep golden brown and crispy. Let cool for a few minutes before serving.
Notes
Handling Phyllo: Work quickly and keep the dough covered. If a sheet tears slightly, don't worry; the layers will hide imperfections.
