Spinach and Feta Filo Parcels
Crispy filo pastry parcels filled with spinach, feta, onion and fresh herbs. Cooked in the air fryer until golden and flaky, these savoury vegetarian parcels are ideal as an appetizer, lunch or light meal.
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 180°C.
- 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 Rosé is another refreshing choice when the parcels are served as an appetizer or light lunch.Nutrition values
Serving: 190 gr | Calories: 275 kcal | Carbohydrates: 24 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 8 g | Sodium: 570 mg | Sugar: 4 g