Spinach and Feta Filo Parcels

Spinach and Feta Filo Parcels

A version of the classic Greek pastry - Spanakopita. Great as a starter or snack, just don't have two as they'll never be room for anything else. We could eat these for breakfast lunch and dinner every day! Serve warm with some slow roasted cherry tomatoes. Some reduced balsamic vinegar/glaze is a must!

Spinach and Feta Filo Parcels

Ingredients Makes Ten Parcels

  • 150g butter
  • Splash of olive oil
  • 2 medium onions, finely diced or sliced
  • 2 cloves garlic, finely diced or sliced
  • 500g (frozen weight) frozen spinach, defrosted and squeezed of excess water
  • 220g feta cheese
  • 25g grated Parmesan
  • 80g pine nuts
  • Pinch of nutmeg
  • Salt and pepper
  • 10 sheets of filo pastry


  1. Melt 50g of the butter in a heavy based pan on a medium heat, add the oil, onion and garlic and cook until soft and translucent
  2. Add the spinach and cook for a further 2 minutes or so, stirring all the time
  3. Off the heat, add the cheeses, pine nuts and seasoning. Taste a little bit and adjust the seasoning as necessary, then leave to cool completely
  4. Preheat the oven to 170°C
  5. Melt the rest of the butter either in a microwave or in a small pan
  6. Take each sheet of pastry and using a pastry brush, brush the butter on, then fold the sheet in half landscape
  7. Put a spoonful of the spinach mixture (1 tenth should be about 45g) just off the centre, close to you, leaving about a 4 cm gap top the right, to the left and at the bottom
  8. Brush the pastry with more butter
  9. Fold the two left and right edges over the mixture, brush a little more butter on the pastry, then from the bottom, roll the parcel up, sticking with butter and brushing with butter on top, then place on a baking sheet with greaseproof paper
  10. Repeat for the rest of the 10 sheets of pastry and the rest of the spinach mixture
  11. Skewer each parcel with a sharp point to stop them oozing whilst they cook
  12. Bake in the preheated oven for about 20 to 30 minutes until golden brown and crispy all over
  13. Serve warm, as described above

Delicious Mountain Cookbook

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