I love a good spinach and feta parcel — crisp puff pastry wrapped around a tangy, herb-scented filling is hard to beat. These Spinach & Feta Parcels are flaky, savory, and perfect for weeknight dinners, lunchboxes, or party platters. I’ve made them dozens of times and will walk you through the small technique details that make them turn out reliably golden and not soggy.
Why Make This Recipe
- Flavor balance: the salty, creamy feta pairs beautifully with bright, sautéed spinach and garlic for a satisfying bite.
- Fast and flexible: ready in under an hour using store-bought puff pastry — great when you need something impressive with minimal fuss.
- Crowd-pleaser: they work as appetizers, a light main with salad, or packed into lunches.
- Nutritious boost: spinach adds iron and vitamins while feta provides protein and calcium in moderate amounts.
- Personal insight: I love these because a simple step — squeezing out the spinach — reliably prevents a soggy bottom and transforms the texture.
If you enjoy similar combos, try this Mediterranean spinach feta crisps for a different crunch and presentation.
Recipe Overview
Prep time: 20 minutes (plus 10 minutes resting/chilling)
Cook time: 18–22 minutes at 400°F (200°C)
Total time: about 50 minutes
Servings: 8 parcels (makes 8 medium parcels)
Difficulty: Easy–Medium
Method: sauté filling, assemble on chilled puff pastry, then bake on a lined baking sheet until puffed and golden.
For another baked approach with similar flavors, see this flavor-packed spinach feta bake which uses a casserole method.
My Experience Making This Recipe
On my first attempts I learned that excess moisture from cooked spinach is the main enemy; once I started pressing it tightly, the pastry stayed flaky. I also found chilling the assembled parcels for 10 minutes before baking improves puff and shape consistently.
How to Make Spinach & Feta Parcels
Begin by heating 1 tbsp olive oil in a skillet, sauté 1 small diced onion and 2 cloves minced garlic until soft, then add about 10 oz (280 g) fresh spinach and cook until wilted. Remove from heat, cool slightly, then press the spinach mixture in a fine-mesh sieve or wrapped in a clean kitchen towel to extract excess liquid — aim to remove at least 2–3 tablespoons of water.
Mix the squeezed spinach with 8 oz (225 g) crumbled feta, 1 beaten egg (reserve a little for egg wash), 1 tbsp chopped fresh dill or parsley, zest of 1 lemon, and black pepper. Roll thawed puff pastry sheets to 12 x 9 inches and cut into 8 rectangles. Place 2–3 tbsp filling on each rectangle, fold into parcels (envelope or triangle), seal edges with a fork, brush with egg wash (1 egg + 1 tbsp water), dock lightly and chill 10 minutes. Bake at 400°F (200°C) on a parchment-lined tray for 18–22 minutes until golden and puffed. Let rest 5 minutes before serving.
Equipment notes: use a heavy skillet, fine-mesh sieve or towel for squeezing, baking sheet, and a pastry brush for the egg wash.
Expert Tips for Success
- Remove moisture: after wilting spinach, squeeze in a towel or press in a sieve until almost dry; this prevents a soggy pastry base.
- Chill before baking: place assembled parcels on the sheet in the fridge for 10 minutes so the butter layers in the pastry stay cold and puff up better.
- Even browning: rotate the baking sheet halfway through baking and use the middle oven rack; if using convection, reduce temp by 25°F (about 15°C).
- Feta handling: use block feta crumbled by hand for texture; if it’s very salty, rinse briefly and pat dry.
- Equipment tip: a silicone baking mat or parchment keeps bottoms from over-browning and makes cleanup effortless. For a hands-off dinner, you can pair this technique with slow-cooked mains similar to this crock-pot Mediterranean chicken with feta and spinach.
How to Serve Spinach & Feta Parcels
- Casual dinner: serve with a crisp lemony green salad and a drizzle of extra-virgin olive oil.
- Party platter: cut into smaller triangles and arrange with olives, roasted peppers, and chilled dips.
- Brunch idea: pair with soft-poached eggs and a tomato chutney for acidity.
- Make ahead tip: keep warm on a rack in a low oven (200°F / 95°C) for up to 20 minutes to retain crispness, or serve at room temperature for picnics and buffets; if you want a slow-cooked protein alongside, try this crock-pot variation for meal prep inspiration: Mediterranean crock-pot chicken with spinach and feta.
Storage and Reheating Guide
Store cooled parcels in an airtight container in the fridge for up to 3 days; separate layers with parchment to prevent sticking. To freeze, flash-freeze on a tray until solid, then transfer to a freezer bag for up to 2 months — bake from frozen adding ~5–8 minutes to the bake time at 400°F (200°C). Reheat refrigerated parcels on a baking sheet at 350°F (175°C) for 8–10 minutes to crisp the pastry; avoid microwaving or they’ll become soggy.
Recipe Variations
- Gluten-free: use a good-quality store-bought gluten-free puff pastry or make turnovers with gluten-free phyllo; watch bake times as gluten-free pastry browns faster.
- Dairy-free: replace feta with crumbled firm tofu seasoned with 1 tsp nutritional yeast and 1/4 tsp salt; add a splash of lemon for tang.
- Add protein: fold in 1 cup cooked, chopped spinach-friendly protein such as crumbled sausage or shredded rotisserie chicken.
- Herb-forward: swap dill for mint and add a pinch of ground nutmeg for a sweeter aromatic profile.
Nutritional Highlights
- Spinach provides iron, vitamin K, and folate while feta contributes protein and calcium.
- Watch sodium: feta can be salty — consider rinsing if you’re watching sodium intake.
- Allergen note: contains gluten (unless using gluten-free pastry), dairy, and egg (egg wash and in the filling); adjust as noted above for dietary needs.
- Portion guidance: two medium parcels make a light meal; three to four are a fuller portion for larger appetites.
Troubleshooting Common Issues
- Soggy bottoms: most often caused by wet spinach — press out liquid thoroughly and pre-bake on a hot tray or chill assembled parcels before baking.
- Not puffy: pastry may be too warm or overworked; keep it cold, chill assembled parcels, and avoid excessive handling.
- Filling leaking: don’t overfill and seal edges well with a fork; brush a thin line of beaten egg on edges to act as glue.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes — thaw completely and squeeze very well to remove all excess water. I press it in a towel and then give it an extra squeeze in a sieve; frozen spinach tends to release more moisture so be thorough.
Q: Can I make these ahead and bake later?
A: Absolutely. Assemble parcels, freeze them on a tray until firm, then store in a bag. Bake from frozen at 400°F (200°C), adding 5–8 minutes. For same-day prep, assemble and chill up to 4 hours before baking.
Q: How do I stop the filling from tasting bland?
A: Salt and acid are key. Use good-quality feta, season with black pepper, add a squeeze of lemon juice or some lemon zest, and include fresh herbs like dill or parsley to brighten the filling.
Q: Can I brush with milk instead of egg for the wash?
A: Yes — milk will give a softer sheen and slightly less color. For a deep golden gloss, use an egg wash (1 egg + 1 tbsp water). For dairy-free, use a thin oil spray or almond milk.
Conclusion
If you’d like a step-by-step photo tutorial for a closely related triangle-shaped version, this Spinach and Feta Triangles (step by step) guide offers great visual tips and variations. Print
Spinach & Feta Parcels
- Total Time: 52 minutes
- Yield: 8 parcels 1x
- Diet: Vegetarian
Description
Crisp puff pastry wrapped around a tangy, herb-scented filling of spinach and feta, perfect for weeknight dinners or party platters.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 10 oz (280 g) fresh spinach
- 8 oz (225 g) crumbled feta
- 1 beaten egg (reserve a little for egg wash)
- 1 tbsp chopped fresh dill or parsley
- Zest of 1 lemon
- Black pepper, to taste
- Puff pastry sheets (enough to make 8 rectangles; rolled to 12 x 9 inches)
- 1 tbsp water (for egg wash)
Instructions
- Heat olive oil in a skillet. Sauté diced onion and minced garlic until soft.
- Add fresh spinach and cook until wilted. Remove from heat and cool slightly.
- Press the spinach mixture in a fine-mesh sieve or wrapped in a towel to extract excess liquid.
- Mix the squeezed spinach with crumbled feta, beaten egg, chopped herbs, lemon zest, and black pepper.
- Roll thawed puff pastry sheets and cut into 8 rectangles.
- Place 2-3 tbsp of filling on each rectangle, fold to form parcels, and seal edges with a fork.
- Brush with egg wash, dock lightly, and chill for 10 minutes.
- Bake at 400°F (200°C) on a parchment-lined tray for 18-22 minutes until golden and puffed.
- Let rest for 5 minutes before serving.
Notes
Pressing out moisture from the spinach is essential to prevent soggy pastry. Chilling assembled parcels helps ensure puffiness.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 parcel
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg