Mini Spinach And Feta Filo Parcels

Name: Mini Spinach And Feta Filo Parcels
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 7 ounces spinach (washed (or use 10-ounce frozen package)); 2 green onions ((sometimes called salad onion, scallions, spring onions) washed and finely chopped); 1 tablespoon fresh dill (chopped (or 1 teaspoon dried dill)); 3 sundried tomatoes (finely chopped); 2.5 ounces feta cheese (crumbled (about ⅔ of a cup)); 4 sheets filo pastry; ¼ cup olive oil (approximately, for brushing); ½ cup Greek yogurt; ¼ cucumber (chopped into small cubes); ¼ clove garlic (crushed); 1 teaspoon fresh dill (chopped (or a large pinch of dried dill)); 1 tablespoon lemon juice ((from around half a lemon)); black pepper ((optional) to serve); olive oil (optional - to garnish)

By Helen Schofield

on Dec 03, 2023

45 Comments

Jump to Recipe Rate Recipe

This post may contain affiliate links. Please read my disclosure for more info.

If you’ve ever tried Greek ‘spanakopita’ (spinach pie!) and enjoyed it, these mini spinach and feta filo parcels are perfect for your next party or appetizer. Stuffed with simple Mediterranean flavors, they’re cute and impressive, but SO easy to make. with just 7 ingredients.

Add tsatziki sauce on the side for dipping if you like!

Crispy spinach and feta filo parcels, one with a bite out of it to show the spinach and feta filling inside, all on baking paper with ingredients behind.

Why you’ll love them
About the ingredients
How to make feta and spinach parcels
Helen’s Top Tips
Recipe FAQs
More Mediterranean style party food
Mini Spinach And Feta Filo Parcels Recipe

Why you’ll love them

Cute and classy. These feta and spinach parcels look a little like Chinese dumplings, don’t you think? This is one of those recipes that are easy to impress with.

… but quick and easy. You’ll need just 30 minutes to make them, then 15 minutes for baking until crisp. But shhh, don’t tell anyone how simple they were!

Just a few delicious Mediterranean flavors. You’ll only need a few very simple ingredients to make these – a few sheets of filo pastry, a 5-ingredient spinach and feta filling, and plenty of olive oil for brushing.

No pre-cooking. Of the pastry, or filling.

Make-ahead friendly. Assemble ahead of time, then brush with oil and bake when you’re ready. You can even bake right from frozen. Yep, you read that right, making them perfect for party finger food.

Top reader review

“These are marvellous appetizers! … So cute and delicious! Your tzatziki sauce is to die for!!! I made an appetizer tray with your mini spinach ‘kisses’. My guests were quite impressed.” Sherri

About the ingredients

All ingredients for filo parcels with spinach and feta including filo dough, spinach, feta, olive oil, green onions, fresh dill and sundried tomatoes.

Spinach. I suggest ready chopped fresh spinach for convenience. It’s also possible to use a package of frozen spinach instead. You’ll need around half a 10-ounce frozen package to get the equivalent amount.

Green onions. Also known as salad onion, scallions, or spring onions.

Dill. For a characteristic Greek flavor. Feel free to substitute with parsley, or another fresh herb. For more ideas, here is an article about the best dill substitutes.

Sundried tomatoes. Just a few chopped and added to the filling add a delicious extra burst of contrasting flavor. I usually grab a jar of marinated sundried tomatoes. Whole (chop them yourself) or ready chopped are both fine.

Feta cheese. I prefer using an authentic Greek style feta. However, you can use any type. I occasionally use Danish or French style feta instead, which is creamier in texture.

Filo pastry. Also known as ‘phyllo dough’. Fresh from the refrigerator aisle or frozen from the frozen aisle are both fine. Make sure that if you choose frozen filo pastry, you allow it to defrost either in its box in the refrigerator overnight or at room temperature for a minimum of 2 hours.

Olive oil. For brushing all over the pastry squares and on the top of the filo pastry parcels before baking. I always prefer good quality extra virgin olive oil for the best flavor, but by all means use what you already have.

Tip: If you’re planning to serve these mini pies with the optional tzatziki dip (highly recommended!), you’ll also need Greek yogurt, a little garlic, more dill, cucumber, and lemon juice.

All the ingredients for tzatziki labelled on a marble background including Greek yogurt, lemon juice, cucumber, olive oil, black pepper, fresh dill and a garlic clove.

How to make feta and spinach parcels

Step 1. Wilt the spinach. There are two ways to do this. You can either heat it gently in a pan until it wilts down (it won’t take long!). Or you can pile it into a colander and pour boiling water all over it.

Whichever method you choose, you’ll then squeeze out as much water as you can with your hands (I usually rinse in cold water first to cool). Alternatively, squeeze it in a clean tea towel.

Step 2. Mix together all the spinach filling ingredients (spinach, green onions, dill, sundried tomatoes and feta).

Step 3. Use a small sharp knife to cut twenty squares of filo dough – around 5 inches by 5 inches, or 12cm x 12cm.

Step 4. Using a pastry brush, brush a square of pastry lightly with olive oil. Put another square on top of it, but this time at an angle. Brush again lightly with oil. Repeat with the rest of the pastry squares.

Step 5. Pile a teaspoonful of the feta mixture into the middle of each pastry stack. Then gather up the sides, bringing them together in the middle and pressing to seal the little parcels.

I hope that doesn’t sound tricky, because it really isn’t!

A collage of 4 photos showing how to make the stuffing for Greek filo parcels. — Chop, stir, layer, brush, pile and scrunch!

More quick spinach and feta appetizers: If you like this mini filo parcel recipe, you’ll like these ones, too: Greek spinach and feta filo pie (this is basically the bigger version of this recipe!), and these popular Greek quesadillas with tzatziki (the Greek-Mex version!).

Step 6. Place on a baking pan. Brush the tops with a little more oil, then bake for 12 to 15 minutes or until the parcels are golden and crispy.

Helen’s Top Tips

Instead of sundried tomatoes, you can add jarred roasted peppers (chopped). Also, try finely chopped onion instead of scallions, and different fresh herbs if you can’t find dill.

The dough is easier to cut on a wooden board. Don’t worry about cutting the squares the exact same size – approximately is fine.

As you are working, cover the unused filo dough sheets with a damp tea towel. This will prevent them from drying out, as they can lose moisture quickly.

Serve when still hot or warm and crisp with a dish of creamy tzatziki sauce on the side. Use my easy recipe, or simply grab some store-bought. Alternatively, these filo spinach and feta parcels are great dipped into marinara sauce or sweet chili sauce. Want to make an easy dinner out of them? Why not serve with a dish of Greek lentil soup on the side?

Crispy spinach and feta filo parcels on baking paper and a blue background with some ingredients in the background.

Recipe FAQs

How do I make feta and spinach filo parcels ahead?

You can assemble them up to a day ahead. Keep in an airtight container in the fridge. When ready to eat, lightly brush with olive oil and bake as normal.

Can I freeze them?

Yes, you can. Freeze on a baking sheet until hard (at least 2 hours). Then put into a freezer bag or container and freeze for 2 to 3 months. You can cook straight from frozen – simply add a few minutes on to the cooking time. Remember to brush lightly with oil on top before baking.

Can I reheat the leftovers?

Yes. Reheat in the oven or toaster oven at 350°F (175°C) for 8 to 10 minutes or until crisp again. Alternatively, if you have an air fryer you can reheat them at 350°F (175°C) for 4 to 6 minutes or until crisp.