Spinach and Feta Filo Parcels
Equipment
- Frying pan
- Knife
- Pastry brush
- Wooden spoon
Ingredients
- 30 g butter
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 500 g frozen chopped spinach defrosted
- 1 egg beaten
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 100 g feta or vegetarian alternative finely crumbled
- 1 tablespoon dill or parsley chopped
- 4 filo pastry sheets
- Olive oil spray
- 1 teaspoon sesame or nigella seeds
Instructions
- Heat the butter in a large frying pan over medium heat and cook the onion and garlic for 5 to 10 minutes, until softened and golden. Transfer to a large bowl.
- Squeeze the excess water from the defrosted spinach, then add it to the bowl with the onion and garlic. Season with sea salt flakes and freshly ground black pepper.
- Mix half of the beaten egg into the spinach mixture, then add the crumbled feta and chopped dill or parsley. Stir until evenly combined.
- Lay one filo pastry sheet on a clean work surface and spray lightly with olive oil. Fold it in half to create a long strip.
- Spoon one-quarter of the filling onto the top of the pastry strip. Fold diagonally to form a triangle, then continue folding down the length of the pastry, keeping the filling enclosed.
- Repeat with the remaining filo pastry sheets and filling to make four parcels.
- Brush the parcels with the remaining beaten egg and scatter with sesame or nigella seeds.
- Preheat the air fryer to 180ยฐC.
- Cook the parcels for 12 to 14 minutes, until crisp and golden. Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the Spinach and Feta Filo Parcels warm while the pastry is crisp and flaky. They work well with a fresh Salad for a light Lunch, or serve smaller portions alongside other dishes as an Appetizer.Recipe Notes
Squeeze as much liquid as possible from the defrosted spinach before combining it with the other ingredients. Excess moisture can soften the filo pastry and prevent the parcels from becoming properly crisp. Filo pastry dries very quickly once exposed to air. Keep sheets that you are not currently using covered while assembling the parcels. Spray each sheet lightly with olive oil rather than soaking it.Variations
Use fresh dill for a more aromatic filling or parsley for a milder herbal flavour. Nigella seeds provide a slightly savoury, onion-like note, while sesame seeds give the parcels a nuttier finish. Browse the Vegetables collection for more vegetable-based recipes.Storage Advice
Store leftover parcels in an airtight container in the refrigerator for up to 3 days. Reheat them in the Airfryer until thoroughly hot and crisp. Avoid reheating them in the microwave if possible because the filo pastry will become soft.Wine Advice
A crisp Sauvignon Blanc pairs particularly well with the spinach, salty feta and fresh herbs. A dry Rosรฉ is another refreshing choice when the parcels are served as an appetizer or light lunch.Nutrition values
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About Spinach and Feta Filo Parcels
Spinach and Feta Filo Parcels combine a savoury spinach and cheese filling with thin layers of crisp pastry. The filling is made with onion, garlic, spinach, feta and fresh herbs, while the parcels are finished with sesame or nigella seeds before being cooked in the Airfryer. The combination produces a crisp exterior surrounding a soft, flavourful centre.
Spinach and Feta as a Classic Combination
Spinach and feta are natural partners because their flavours balance one another. Spinach has an earthy, slightly mineral character, while feta provides saltiness, acidity and creaminess. Onion and garlic create a savoury base, and dill or parsley adds freshness.
The combination is particularly familiar in Mediterranean cooking and works especially well inside pastry. Because feta already contains plenty of salt, additional seasoning should be added cautiously.
Removing Moisture from the Spinach
One of the most important parts of this recipe is removing excess water from the defrosted spinach. Frozen spinach releases considerable liquid as it thaws. If that moisture goes directly into the filling, it can soak into the filo and produce soft rather than crisp pastry.
Squeeze the spinach thoroughly before adding it to the cooked onion and garlic. The filling should remain moist enough to be pleasant but should not contain visible liquid. This small preparation step makes a considerable difference to the finished parcels.
Working with Filo Pastry
Filo is much thinner than most other types of Pastry, which allows it to become exceptionally crisp. The disadvantage is that the sheets can dry quickly and become brittle. Keep unused filo covered while working on each parcel individually.
Spraying the pastry lightly with olive oil helps separate the layers and encourages browning. Folding each sheet in half also gives the parcel enough structure to contain the spinach filling without making the pastry excessively heavy.
Folding the Parcels
The triangular folding technique keeps the filling enclosed while creating multiple overlapping layers of filo. Place the filling near one end of the long pastry strip and fold diagonally. Continue alternating the fold until you reach the end of the strip.
Try to keep the parcels reasonably compact without pressing them tightly. A little space inside allows the filling to heat while the surrounding pastry becomes crisp.
Cooking Filo Parcels in the Air Fryer
The air fryer is particularly effective for filo because rapidly circulating dry heat encourages the thin pastry layers to crisp. The parcels require relatively little additional fat because the pastry has already been lightly sprayed with olive oil.
Arrange the parcels so that air can circulate around them. If your air fryer basket is small, cook them in two batches rather than overlapping them. They are ready when the exterior is evenly golden and crisp and the filling is thoroughly heated.
Serving Spinach and Feta Parcels
One parcel per person works well for a light Lunch, particularly when accompanied by salad. They can also be cut into smaller portions and served as part of a Party spread.
A tomato and cucumber salad provides a fresh contrast to the warm pastry and salty cheese. They can also be served with a yogurt-based dip or alongside other Mediterranean-inspired dishes.
A Useful Vegetarian Option
With spinach, feta and egg providing the filling, these parcels make a satisfying Vegetarian option without requiring meat substitutes. When buying feta, check the label if strict vegetarian suitability is required because traditional feta and similar cheeses may use animal-derived rennet.
The filling can also be adjusted with additional herbs or vegetables. The important point is to avoid ingredients that release large amounts of liquid during cooking, as excess moisture works against the crisp texture of the filo.
Storage and Reheating
These parcels are at their best shortly after cooking. If leftovers remain, refrigerate them promptly in a covered container. The air fryer is the preferred method for reheating because it restores much of the pastry’s original crispness.
A microwave will heat the filling but tends to soften filo pastry. For that reason, reheating with dry heat produces a noticeably better result.
Food Safety
The recipe contains egg and cheese, so the filling should be cooked thoroughly and leftovers should be refrigerated promptly. Keep refrigerated ingredients chilled until required and avoid leaving the prepared parcels at room temperature for extended periods. For current information about safe food preparation, handling and storage, consult the U.S. Food and Drug Administration food-safety information.
With crisp golden filo, tender spinach, salty feta and fresh herbs, Spinach and Feta Filo Parcels offer plenty of texture and flavour from a relatively simple filling. They are versatile enough for lunch, an appetizer or sharing and are especially convenient when you want a crisp pastry dish without deep frying.