Spinach and Feta Phyllo Parcels
Delight your taste buds with these irresistibly crispy Spinach and Feta Phyllo Parcels, a Greek-inspired appetizer that's as easy to make as it is delicious. Featuring a savory filling of sautéed fresh spinach, creamy feta cheese, fragrant dill, and a hint of garlic, these parcels are perfectly encased in golden, buttery layers of delicate phyllo pastry. Their crowd-pleasing triangular shape makes for an eye-catching appetizer or snack, perfect for entertaining or simply enjoying a homemade treat. With a quick 20-minute prep time and easy baking instructions, these flaky pastries are a must-try for fans of Mediterranean flavors. Serve warm or at room temperature and watch them disappear in no time! Perfect for parties, holidays, or whenever you're craving a gourmet bite-sized delight.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 200 grams feta cheese
- 1 medium onion
- 2 cloves garlic cloves
- 2 tablespoons fresh dill
- 3 tablespoons olive oil
- 1 large eggs
- 8 sheets phyllo pastry sheets
- 50 grams butter, melted
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
Wash the spinach thoroughly, drain, and roughly chop it. Set aside.
Dice the onion finely and mince the garlic.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Crumble the feta cheese into a mixing bowl. Add the spinach mixture, freshly chopped dill, black pepper, and salt. Mix well.
Beat the egg lightly and stir it into the filling mixture to bind everything together.
Lay one sheet of phyllo pastry on a clean surface. Brush it lightly with melted butter, then place another sheet on top and brush it with butter as well.
Using a sharp knife, cut the stacked phyllo sheets into 4 equal strips lengthwise.
Place a heaping tablespoon of the spinach-feta mixture at one end of each strip. Fold one corner of the strip diagonally over the filling to form a triangular shape. Continue folding the strip in a triangular pattern until you reach the end. Repeat with the remaining phyllo sheets and filling.
Arrange the parcels on the prepared baking sheet and brush the tops with the remaining olive oil or melted butter for crispiness.
Bake in the preheated oven for 20-25 minutes or until the parcels are golden and crispy.
Remove from the oven and let them cool for a few minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1362 mg | 105% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
