Name: Spinach & Feta Parcels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 10–12 oz (300–350 g) fresh spinach (or well-drained frozen spinach); 1 tbsp olive oil; 1 small shallot, chopped; 6 oz (170 g) crumbled feta; 1 egg; 1 tbsp lemon juice; 2 tbsp chopped dill or parsley; Salt and pepper to taste; 1 sheet puff pastry; 1 egg (for egg wash)

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These Spinach & Feta Parcels are little golden pockets of flaky pastry filled with a tangy, herby mixture of spinach and feta — perfect for weekday dinners, lunchboxes, or entertaining. I’ve made these dozens of times and love how reliably impressive they look with minimal fuss. If you like warm, savory bites similar to a baked feta breakfast, this recipe will fit right into your repertoire: baked feta and spinach breakfast.

Why Make This Recipe

They taste bright and balanced — salty feta, tender spinach, a hint of lemon and dill, all wrapped in crisp puff pastry.
They’re quick to assemble and hold up well for parties, picnics, or a portable lunch.
Nutritiously, you get iron and fiber from the spinach plus calcium and protein from feta.
Make-ahead friendly: you can assemble and refrigerate before baking to save time. I love these because they feel fancy but take about the same effort as making toast; they bring home a restaurant vibe.
They pair well with many menus — think brunch spreads, cocktail nights, or a light supper alongside a salad or soup similar to slow-cooker Mediterranean dishes I use sometimes: Crock-Pot Mediterranean chicken with feta and spinach.

Recipe Overview

Prep time: 20 minutes (plus optional chill time)
Cook time: 18–25 minutes at 400°F (200°C) until golden
Total time: 40 minutes (including cooling)
Servings: 8 parcels (makes 8 medium parcels)
Difficulty: Easy — basic chopping, sautéing, and folding pastry
Method: Sauté spinach to remove excess moisture, mix with feta and seasoning, fill puff pastry squares, seal and bake until puffed and golden. For a comparable make-ahead convenience, see this slow-cooker idea: Crock-Pot Mediterranean chicken.

My Experience Making This Recipe

I tested these parcels with both fresh and frozen spinach and found my best results when I squeezed the spinach thoroughly after cooking. Early tests produced a slightly soggy base; once I used a clean towel to press out moisture and chilled the filling briefly, the pastry stayed crisp every time.

How to Make Spinach & Feta Parcels

Start by sautéing 10–12 oz (300–350 g) fresh spinach (or thawed, well-drained frozen spinach) with 1 tbsp olive oil and 1 small chopped shallot until wilted; cool and squeeze dry. Stir in 6 oz (170 g) crumbled feta, 1 egg, 1 tbsp lemon juice, 2 tbsp chopped dill or parsley, salt and pepper. Cut one sheet (or two) of puff pastry into eight squares, place a tablespoon of filling in the center of each, brush edges with beaten egg, fold into parcels and seal. Bake on a parchment-lined sheet at 400°F (200°C) for 18–25 minutes until evenly golden and puffed. The key techniques are removing excess moisture, keeping the filling cool, and using an egg wash for color and sealing.

Expert Tips for Success

Remove moisture thoroughly: after cooking spinach, press it in a clean dish towel or fine sieve to extract as much liquid as possible to prevent a soggy pastry bottom.
Chill the filling: cool the spinach-feta mixture in the fridge for 15 minutes before filling pastry to reduce steam and leaking.
Use cold butter pastry: keep puff pastry chilled until assembly; warm pastry becomes sticky and won’t puff properly. Use a cold baking sheet if possible.
Seal and vent: press seams firmly with a fork and cut a small vent or slit on top to release steam for even baking. For related technique inspiration, check how fillings are rolled and sealed in other dishes like spinach and feta stuffed salmon pinwheels.
Brush with egg wash: beat 1 egg with 1 tbsp water and brush each parcel for a shiny, deep golden finish.

How to Serve Spinach & Feta Parcels

Serve warm straight from the oven with a squeeze of lemon and a simple green salad for a light meal.
Offer a dipping sauce like tzatziki, hummus, or a quick yogurt-herb dip for appetizers.
Place parcels on a platter with roasted cherry tomatoes or a bowl of olives for a Mediterranean-style spread.
For party service, reheat briefly in a 350°F (175°C) oven for 8–10 minutes to restore crispness before plating.

Storage and Reheating Guide

Refrigerator: store cooled, baked parcels in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Freezer: freeze unbaked parcels on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C); add 5–8 minutes to baking time and cover with foil if browning too fast.
Reheating: reheat in a preheated oven at 350°F (175°C) for 8–12 minutes until warmed through. Avoid microwaving if you want to keep pastry crispy; microwave will make them soft.

Recipe Variations

Gluten-free: use store-bought gluten-free puff pastry sheets and follow the same bake temperature; watch for slightly different browning times.
Dairy-free / vegan: substitute with a vegan feta or firm tofu seasoned with lemon and nutritional yeast, and use a non-dairy pastry. For egg wash, use a little plant milk plus a pinch of turmeric for color.
Add protein: fold in 3/4 cup finely diced cooked chicken or cooked mushrooms for a heartier parcel.
Flavor twists: swap dill for mint and add a pinch of za’atar for a Middle Eastern spin, or add sun-dried tomatoes and basil for an Italian twist.

Nutritional Highlights

Spinach provides iron, vitamin K, and fiber while feta contributes calcium and protein.
These parcels are moderately high in fat due to puff pastry and cheese; enjoy them as part of a balanced meal with vegetables.
Allergens: contains gluten (unless using GF pastry), dairy (feta), and eggs (if using egg wash); adjust accordingly for allergies. Consider portioning one or two parcels per person depending on appetite and sides.

Troubleshooting Common Issues

Soggy bottoms: likely from excess moisture in spinach. Reheat and press cooked spinach tightly in a towel, or pre-bake pastry for 4–6 minutes before filling.
Pastry not puffing: pastry was too warm or over-handled. Chill pastry and work quickly on a cold surface, and preheat the oven fully to 400°F (200°C).
Filling leaks: don’t overfill, and make sure edges are sealed with egg wash. Chill filled parcels for 10 minutes before baking if seams need to firm up.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes — but fully thaw and drain it, then press out liquid in a towel so the filling isn’t watery. Sautéing briefly after thawing helps evaporate remaining moisture and concentrates flavor.

Q: Can I assemble these ahead of time?
A: Absolutely. Assemble and cover with plastic wrap, then refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked parcels on a tray and then transfer to a bag for up to 2 months.

Q: How do I make them extra crispy on the bottom?
A: Bake on a preheated heavy baking sheet or pizza stone and line with parchment. You can also bake 2–3 minutes longer on the lower rack of the oven for extra browning.

Q: What’s a good substitute for feta if I don’t like its saltiness?
A: Try ricotta mixed with a little grated Parmesan and lemon zest for creaminess without the sharp feta tang. Adjust salt since Parmesan can be salty.

Conclusion

For a visual, step-by-step alternative to these parcels I often reference a clear guide to triangular parcels: step-by-step spinach and feta triangles guide.

Spinach & Feta Parcels