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Spinach & Feta Parcels

Spinach & Feta Parcels
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Spinach & Feta Parcels are quick, delicious, and easy-to-make golden, crispy bites combining tender spinach and salty feta cheese wrapped in flaky pastry. Perfect as a weeknight dinner or crowd-pleasing appetizer, these parcels offer a flavorful, comforting, and refreshing dish that’s versatile and kid-friendly.

Ingredients

Fresh Ingredients

  • Fresh spinach – 10 oz (about 280g)
  • Onion – 1 small, finely chopped
  • Garlic – 2 cloves, minced
  • Feta cheese – 6 oz (about 170g), crumbled

Pastry

  • Phyllo or puff pastry sheets – 8 sheets or 1 sheet, rolled and cut into 4-5 inch squares

Fats & Oils

  • Olive oil or butter – 2 tbsp (for sautéing and brushing)

Egg Wash

  • Egg – 1, beaten
  • Water – 1 tbsp (mixed with the egg)

Seasonings

  • Salt – 1/2 tsp, or to taste
  • Black pepper – 1/4 tsp, freshly ground
  • Nutmeg – a pinch

Instructions

  1. Prepare the Filling: Finely chop the onion and garlic, then sauté them in olive oil or butter over medium heat until softened and fragrant. Add the fresh spinach and cook just until wilted, allowing moisture to evaporate. Remove from heat and let cool slightly before mixing in the crumbled feta, salt, pepper, and nutmeg.
  2. Prepare the Pastry Sheets: If using phyllo pastry, cover it with a damp cloth to prevent drying and work with one sheet at a time. For puff pastry, gently roll it out on a lightly floured surface to your desired thickness. Cut the pastry into 4-5 inch squares for folding into parcels.
  3. Assemble the Parcels: Place a spoonful of the spinach and feta filling in the center of each pastry square. Fold the edges over to fully enclose the filling and pinch the corners tightly to seal. Use a fork to crimp the edges if desired to keep the parcels intact while baking.
  4. Brush and Bake: Arrange the parcels on a parchment-lined baking sheet and brush them generously with the egg wash for a shiny, golden crust. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the pastry is puffed and golden brown.

Notes

  • Dry spinach well: Squeeze out any excess water after cooking to avoid soggy parcels.
  • Don’t overfill: Use enough filling for a good bite but not so much it tears the pastry.
  • Keep pastry covered: Prevent phyllo from drying out by covering it with a damp cloth during prep.
  • Use cold butter or oil: For puff pastry, cold butter layers enhance flakiness.
  • Serve warm: Best enjoyed fresh from the oven while crispy and warm inside.

Nutrition

Keywords: spinach parcels, feta parcels, savory pastry, vegetarian appetizer, Greek inspired, spinach and feta recipe

Find it online: https://lillysplate.com/spinach-feta-parcels/