Spinach and Feta Phyllo Parcels
This Spinach and Feta Phyllo Parcels recipe makes twelve crisp triangles filled with tender spinach, crumbly feta, lemon zest and parsley. They suit a hot South African Christmas beautifully: bake them before guests arrive and serve warm or at room temperature, alongside chilled drinks and a fresh tomato salad.
The trick is to squeeze the cooked spinach properly and let the filling cool before folding. Wet or warm filling softens the delicate pastry and makes it harder to handle. Keep unused phyllo covered while you work, and brush it lightly rather than soaking it with butter. A few small tears are nothing to worry about; the folded layers usually cover them, leaving a neat little parcel ready for the oven.
Ingredients
Spinach and feta filling
Pastry
Instructions
- 1Heat the oven to 190 °C, or 170 °C fan-assisted. Line a large baking tray with baking paper.
- 2Put the spinach in a large saucepan with only the water clinging to its leaves. Cover and cook over medium heat for 3–4 minutes, turning occasionally, until wilted. Drain and spread out to cool enough to handle.
- 3Meanwhile, heat the olive oil in a frying pan over medium heat. Cook the onion for 5–6 minutes until softened, then add the garlic and cook for 1 minute. Transfer to a mixing bowl and leave to cool.
- 4Squeeze the cooled spinach firmly in a clean tea towel to remove as much moisture as possible. Chop it finely and add it to the cooled onion with the feta, egg, parsley, lemon zest, nutmeg and pepper. Mix well and divide roughly into twelve portions. Feta usually supplies enough salt without adding more.
- 5Unroll the phyllo and keep it covered with baking paper and a barely damp tea towel so the towel does not touch the pastry. Lay one sheet on a clean surface, lightly brush with melted butter and cover with a second sheet. Brush the top lightly with butter.
- 6Cut the layered pastry lengthways into two strips, each about 15 × 40 cm. Put one portion of filling near the short end of each strip, leaving a small border.
- 7Fold a bottom corner diagonally over the filling to form a triangle. Continue folding the triangle up the strip, keeping the filling enclosed, until you reach the end. Brush the final flap with a little butter and fold it against the parcel to seal.
- 8Place the parcels seam-side down on the tray. Repeat with the remaining pastry and filling to make twelve triangles. Brush the tops with the remaining butter, leaving a little space between parcels.
- 9Bake for 22–25 minutes until golden and crisp, with the filling piping hot. Rest on the tray for 5 minutes, then transfer to a wire rack so the bases stay crisp. Serve warm or at room temperature.
Nutrition (per serving)
- Calories
- 330 kcal
- Carbohydrates
- 28 g
- Protein
- 11 g
- Fat
- 20 g
- Saturated fat
- 10 g
- Sugar
- 3 g
- Fibre
- 3 g
- Sodium
- 590 mg
- Cholesterol
- 79 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Cook the spinach and onion the day before, cool promptly and refrigerate separately in covered containers. Assemble with the remaining filling ingredients on the day.
- For a summer Christmas spread, serve two parcels per person with tomato salad, cucumber sticks and chilled drinks.
- Freeze unbaked parcels on a tray, then pack into an airtight container for up to one month. Bake from frozen at the same temperature, allowing roughly 5–10 extra minutes and checking that the centres are piping hot.
- Put out small batches rather than leaving the whole tray in the heat. Refrigerate within two hours of baking, or within one hour if the temperature is above 32 °C.
Frequently asked questions
Can I use frozen spinach?
Yes. Replace the fresh spinach with 250 g frozen chopped spinach. Thaw it fully, squeeze very dry and use about 150–180 g after squeezing. There is no need to wilt it again.
Can I use Swiss chard instead?
Yes. Swiss chard, often sold simply as spinach in South Africa, works well. Weigh 400 g of leaves after removing the thick stalks, cook until tender and squeeze thoroughly before chopping.
How do I store and reheat leftovers?
Refrigerate cooled parcels in an airtight container for up to two days. Reheat on a baking tray at 180 °C for 10–15 minutes, until crisp and piping hot throughout. Microwaving warms them but softens the pastry.
