Mini Spinach And Feta Filo Parcels


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

  • 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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
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.
4.60 from 15 votes

Mini Spinach And Feta Filo Parcels

Little squares of filo pastry topped with a feta, spinach and sundried tomato mixture and scrunched up at the top to make cute little parcels. If you love 'spanakopita' (Greek spinach pie), you'll love these too. Perfect for making ahead and freezing for parties. Simply bake straight from frozen.
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 10 parcels


For the filo parcels

  • 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, cut into 20 squares of roughly 5×5 inches or 12×12 cm (a standard sheet is 9×14 inches/23x35cm, but this can vary)
  • ¼ cup olive oil, approximately, for brushing

For the tsatziki dipping sauce (optional)

  • 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


  • Preheat the oven to 390F/200C.
  • Wilt the spinach in a pan (or pour boiling water over it in a large colander). Let cool a little (or rinse in cold water), then squeeze out as much of the water as you can with your hands. Alternatively squeeze it inside a clean tea towel. Place in a medium bowl.
    7 ounces spinach
  • Add the green onions, dill, chopped sundried tomatoes and feta cheese and mix well. Set the filling aside for now.
    2 green onions, 1 tablespoon fresh dill, 3 sundried tomatoes, 2.5 ounces feta cheese
  • Lay a pastry square on a board or clean work surface and brush with a little oil. Lay another square over the top but at an angle with the corners crossing the sides of the first square (see picture above). Brush with a little more oil. Repeat with all of the dough squares.
    4 sheets filo pastry, ¼ cup olive oil
  • Place about a heaped teaspoon of spinach and feta mixture in the centre of each. Gather up the sides so that they meet in the middle. Press them together to seal your parcel.
  • Place on a baking sheet, then brush the tops with a little more oil. Bake for 12 to 15 minutes or until the parcels are golden and crispy.
  • Meanwhile, make the tsatziki sauce (if using) by mixing all the ingredients together in a medium bowl. Put into a serving dish and grind over black pepper and drizzle the top with a little olive oil if you like.
    ½ cup Greek yogurt, ¼ cucumber, ¼ clove garlic, 1 teaspoon fresh dill, 1 tablespoon lemon juice, olive oil
  • Serve the parcels warm by themselves or with the tzatziki for dipping (or another favorite dip).



Doubling the recipe: This recipe makes around 10 parcels. For a party/event you might like to double or triple the recipe. The parcels freeze well (see below).
Freezing: You can freeze the parcels before baking if you like. Freeze on a baking sheet until hard, then freeze in an airtight freezer container or freezer bag. Bake straight from frozen – for a few minutes longer than it says in the recipe until crisp. Brush lightly with oil on top before baking from frozen.
Reheating: To make crisp again, warm in the oven or toaster oven at 350°F (175°C) for 8 to 10 minutes. Alternatively, if you own an air fryer, reheat at 350°F (175°C) for 4 to 6 minutes until crispy again.
Serving: These feta filo parcels are best served immediately when hot and crisp. As an alternative to tsatziki sauce, serve with sweet chili sauce or Italian marinara sauce.
Nutrition: Note that the nutritional info also includes the tsatziki sauce.


Calories: 104kcal, Carbohydrates: 6g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Cholesterol: 7mg, Sodium: 138mg, Potassium: 175mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1930IU, Vitamin C: 7mg, Calcium: 70mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. A walk in the park with a cup of tea sounds delightful to me. And never apologize for Greek recipes using filo dough that are tasty and Mediterranean. Yum. Sounds like a bite of vacation. Love sun dried tomatoes in here too.

    1. Love that, Laura … a bite of vacation! Definitely a good description for these as they remind me of my times in Greece so much! 🙂

  2. These filo parcels look fantastic, Helen! I love how crispy they get. Your Greek dishes are such an inspiration and always make me hungry!

  3. A hall of taxidermied birds and such… that does sound creepy… in an interesting kind of way 😉 I love all of your Greek dishes, Helen. But this one has to be my favorite! I just adore these little spinach/feta filled purses – I would totally eat them all!

    1. Oh, love that description, kathleen … spinach and feta filled purses! Great description of the hall, too … creepy in an interesting kind of way! Spot on! 😉

  4. Love these filo parcels, Helen! We ate something similar to this in Cyprus this summer – so good! They look delicious, excited to try the recipe! 😀

  5. What perfect little parcels and I love how crispy filo is, they sound delicious. Wollaton Park sounds very spooky, I might have to check that out next time I’m home 🙂

    1. It’s funny, Janette, I grew up going to that park but have only just noticed the spookiness! 🙂

  6. I could devour all of these. Anything with feta and I am all over it!
    I always order filo parcels if they are on the menu, but I haven’t tried making them myself.

  7. These have to be one of the best ideas ever, Helen — EVER! I love spanakopita and this is such a fun way to make it…and sounds like you had a great visit with your friends!

    1. Hey thanks, Marcie! What I like about these is that they taste exactly like spanakopita but are much easier to make…glad you like them!

  8. I don’t even want to admit how many of these I could probably eat in one sitting. They look delicious!

    1. Hi Amanda! Well, at least they’re semi healthy… in fact everything apart from the pastry and that’s really thin 😉