Mini Spinach And Feta Filo Parcels

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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.

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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

Ingredients 
 

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

Instructions 

  • 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).

Video

Notes

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.

Nutrition

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
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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!

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41 Comments

  1. Do you think I could make these in the morning to be cooked in the evening?

    Many thanks

    Caroline

    1. Hello Caroline. No problem at all! Just assemble, pop in the fridge, then brush and bake when you’re ready!

      You could even cook straight from frozen (raw) if you like. Just add a few minutes to the cooking time.

      Hope it goes well! 🙂

  2. These little filo parcels look perfect and yum! It’s amazing that these look quite like Chinese dumplings. I like the way you wrap them. And it’s great to know how to cook them properly in the oven. Will try out this of course. And maybe some fusion Asian filo parcels too 🙂

    1. Oooh, I bet Asian filo parcels would be just fantastic! I would love to try out some of your Chinese dumplings some day … I really must get around to that! Hope you’re having a good weekend, Maggie 🙂

  3. These look amazingly delicious….Thank you so much for the recipe…I would happily devour many of them!!!

  4. I havebeen wanting to make these for ever Helen so I have just pinned them.

    1. Hi, Bintu! Thanks so much for pinning and hope you get around to making them soon! 🙂

  5. These look so cute and very delicious Helen! Love cooking with film and have to make these soon! The tzatziki is a great addition! P.S. I just made filo rounds today and will post the recipe soon!

  6. LOL, that museum sounds pretty eccentric…apparently there is a museum in a small town down the road from me that is filled with stuffed gophers dressed up in costumes…I’m secretly kind of dying to go to it! And I think you know the way to my heart: phyllo, feta and tzatiki. That is it 😉 Looks delicious, Helen!

    1. Hi, Denise! Oh, the ‘stuffed gopher’ museum sounds hilarious! Might (just might) be able to rival the stuffed giraffes and gorillas and hissing cockroach colony!!

  7. Wow these look very wonderful, love the spinach and other flavors, I make something like this but with curry! I will have to try this!

  8. I know I will love this because I love spanakopita!! These looks incredibly yummy and I could easily have… so so many of them! 😀 hahaha!
    The hissing cockroaches gave me the chills!! I think I can stand creepy mansions (as long as it’s not haunted):)

    1. Oh, I know! I probably shouldn’t have mentioned the cockroaches on a food blog!! Happy you like the little parcels 😉

  9. With 50,000 repins – GIRL – YOU BET those Greek quesadillas with tzatziki is a hit! Speaking of a hit – these little Greek filo parcels are not only adorable, but they sound so scrumptious! Love the tzatziki!