Easy Spinach & Feta Filo Parcels

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recipe by Cormac Walsh

  • Time icon
    Total Time
    32mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    704

These crisp, flaky parcels look much more complicated to make than they are. Greek-inspired flavours of spinach and feta pair beautifully together and nutmeg adds a subtle fragrance. Serve as a starter or lunch with a handful of dressed leaves, or a simple tomato and red onion salad.

recipe updated Sep 14, 2020

Ingredients

  • Spinach icon
    Spinach
    250 g (about 8 cups)
  • Feta cheese icon
    Feta cheese
    125 g (about ½ cup)
  • Nutmeg icon
    Nutmeg
    1 pinch (about 0.15 g)
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (about 7.8 g)
  • Tomato icon
    Tomato
    5 (about 700 g)
  • Red onion icon
    Red onion
    ½ (about 67.5 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Phyllo sheets icon
    Phyllo sheets
    70 g (about 2)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tbsp (about 16.5 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    1 tbsp (about 15 g)
  • Honey icon
    Honey
    1 tbsp (about 21 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Work surface
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Serving plate
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add spinach to a clean saucepan
  2. Sauté - approx 2 min
  3. Squeeze until liquid has evaporated
  4. Chop firmly
  5. Transfer content of saucepan to medium bowl
  6. Add feta cheese, nutmeg and fresh parsley to the cheese mixture
  7. Mix until combined
  8. Season with salt & pepper
  9. Add phyllo sheets to a clean work surface
  10. Brush with olive oil
  11. Transfer half of cheese mixture to pastry
  12. Add phyllo sheets to the pastry
  13. Transfer cheese mixture to pastry
  14. Brush with olive oil
  15. Transfer pastry to baking sheet
  16. Cook until crispy - approx 15 min, 200°C
  17. Add tomato, red onion, wholegrain mustard, apple cider vinegar and honey to a clean large mixing bowl
  18. Combine
  19. Transfer pastry to serving plate
  20. Transfer salad to serving plate
  21. Serve immediately
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