Greek filo parcels with tzatziki

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' or Greek spinach and feta cheese pie, you'll love these too!

Course Appetizer

Cuisine Greek

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings parcels

Calories 54kcal

Author Helen

Ingredients

For the filo parcels

7 ounces spinach washed
2 spring onions scallions, washed and finely chopped
1 tablespoon dill chopped
3 sundried tomatoes finely chopped
2.5 ounces feta cheese crumbled
4 sheets filo pastry chopped into 20 squares of roughly 12 x 12 cm
olive oil for brushing

For the tzatziki

0.5 cups Greek yogurt
0.25 clove garlic minced
1 teaspoon dill chopped
2 squeezes lemon juice
salt & pepper to taste
olive oil optional - to garnish

cups/ounces - grams/ml

Instructions

Preheat the oven to 200C/390F.
Wilt the spinach in a pan, then squeeze out the water with your hands and place in a medium bowl.
Add the spring onions (scallions), dill, tomatoes and cheese and set aside.
Lay a pastry square on a board or clean work surface and brush with a little oil. Lay another square over the top but with the corners crossing the sides of the first square (see picture above) and brush with a little more oil.
Place about a heaped teaspoon of spinach and feta mixture in the centre of the pastry squares and gather up the sides so that they meet in the middle. Press them together to seal your parcel.
Place on a baking tray, then repeat until you have made all the parcels. Brush the tops with a little more oil, then bake for 12 to 15 minutes or until the parcels are golden and crispy.
Meanwhile, make the tzatziki sauce by combining all the main ingredients, then drizzle with a little olive oil if you like.
Serve the parcels warm with the tzatziki.

Notes

You can freeze the parcels before baking if you like. Bake from frozen – for a few minutes longer than it says in the recipe.

Nutrition