Name: Salmon Spinach Feta Phyllo Parcels Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb salmon skin removed; 3 oz fresh spinach; 1/3 cup crumbled feta; 1 shallot minced; 1 tsp oregano; 1/2 tsp salt; 1/2 tsp black pepper; 4 oz cream cheese softened; 6 sheets phyllo dough; 4 oz butter melted; 1 tbsp sesame seeds

There’s something irresistibly crispy and savory about these parcels that just pulls you in from the first bite. This Salmon Spinach Feta Phyllo Parcels Recipe combines flaky phyllo, rich salmon, and tangy feta for a dish that’s as elegant as it is simple, perfect for impressing guests or elevating weeknight dinners.

The image shows a close-up of two thick pieces of salmon wrapped in a flaky, golden-brown layered pastry, stacked on top of each other. Each piece has a pink, tender salmon layer in the center, surrounded by a creamy white sauce with bits of green herbs inside the pastry. The pastry is thin and crisp with multiple delicate layers visible at the edges. The dish is placed on a white surface with some scattered grains of white rice around it, and the background has a blurred green plant and a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salmon Spinach Feta Phyllo Parcels Recipe
Top Tip
How to Serve Salmon Spinach Feta Phyllo Parcels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salmon Spinach Feta Phyllo Parcels Recipe

Why You'll Love This Recipe

I first made this dish when I was looking for something a bit different but still easy to whip up after work. The crispy golden phyllo with that luscious salmon and spinach filling quickly became a favorite. It’s fresh, flavorful, and feels fancy without much fuss.

Perfect Balance: The creamy feta and spinach contrast beautifully with tender salmon, wrapped in ultra-crispy phyllo dough.
Easy Prep: You’ll love how simple it is to sauté the filling and assemble parcels—no complicated sauces or waiting times.
Impress Without Stress: Whether guests are coming over or it’s a weekend treat, these parcels look gourmet but are surprisingly straightforward.
Versatile Serving: They pair wonderfully with fresh salads or roasted veggies, making meal planning flexible and fun.

Ingredients & Why They Work

Every ingredient in this Salmon Spinach Feta Phyllo Parcels Recipe plays an essential role—from the flaky phyllo that creates that coveted crunch to the cream cheese that lends richness and binds everything together. Let’s walk through why you want each one.

Flat lay of fresh skinless salmon fillet, a handful of vibrant fresh spinach leaves, a small mound of crumbled feta cheese, one whole uncracked shallot with purple skin, a few dried oregano sprigs, a small white ceramic bowl of salt, a small white ceramic bowl of black peppercorns, a small white ceramic bowl of softened cream cheese, six thin sheets of pale phyllo dough stacked neatly, a small white ceramic bowl of melted golden butter, and a small white ceramic bowl filled with golden sesame seeds, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon: Choose fresh, skinless fillets for tender, flavorful fish that flakes beautifully inside the parcels.
Fresh Spinach: Adds a fresh, vibrant green note and balances the richness of the feta and cream cheese.
Feta Cheese: Its tanginess cuts through the creaminess, giving each bite brightness and depth.
Shallot: Offers a subtle sweetness and gentle onion flavor, perfect for sautéing into the filling.
Oregano: Brings a warm, herbal note that complements both the seafood and cheese.
Salt & Black Pepper: Essential for seasoning evenly throughout the filling.
Cream Cheese: Softens the filling, making it smooth and luscious without overpowering other flavors.
Phyllo Dough: The star wrapper — thin layers brushed with butter bake crisp and flaky, sealing in the juicy filling.
Butter: Melting and brushing the phyllo layers gives that irresistible golden color and rich flavor.
Sesame Seeds: A simple sprinkle adds nuttiness and a subtle crunch on top, making the parcels look extra inviting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Salmon Spinach Feta Phyllo Parcels Recipe is how easily you can play around with it to suit your tastes. I often tweak the filling depending on what’s in my fridge or swap out herbs to freshen things up.

Vegetarian Variation: I’ve swapped salmon for mushrooms and still gotten rave reviews—spinach, feta, and cream cheese work well as a base for all kinds of fillings.
Herb Switch-Up: If you’re feeling adventurous, thyme or dill adds a lovely twist that pairs surprisingly well with salmon.
Spicy Kick: Adding a pinch of red pepper flakes or a smear of harissa inside the parcels gives a welcome heat.
Mini Parcels: Making smaller parcels is great for appetizers and finger food at parties.

Step-by-Step: How I Make Salmon Spinach Feta Phyllo Parcels Recipe

A white plate sits on a white marbled surface, holding three main parts arranged side by side: on the left, a golden-brown rectangular pastry topped with sesame seeds that looks crisp and flaky; above it, a cluster of bright green steamed broccoli with textured, bumpy florets; on the right, a serving of fluffy white rice with soft, separated grains forming a small mound. The plate composition is clean and simple. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Shallot and Spinach Until Perfectly Tender

Start by heating a splash of oil in a skillet over medium heat. Toss in your minced shallot and cook gently for 2–3 minutes until it’s soft and fragrant—this builds a sweet foundation. Then, add your fresh spinach and let it wilt away, releasing all its moisture. Transfer this mixture to a bowl and let it cool slightly; you don’t want it steaming hot when you mix in the cheese or it might get watery.

Step 2: Mix Cream Cheese, Feta, and Seasoning Into the Filling

To your cooled spinach mixture, add the softened cream cheese, crumbled feta, oregano, salt, and pepper. Stir it all together until everything is luscious and creamy. This creamy blend is what keeps your parcels moist and flavorful—don’t rush this step; a smooth filling makes the difference!

Step 3: Prepare the Phyllo Layers Carefully

Phyllo can be a bit delicate, so gently unroll it on a clean surface. Brush one sheet lightly with melted butter, then layer another sheet on top, brushing again. I usually stack three layers per parcel. This layering creates that signature flaky texture and golden crust, so don’t skip the butter or the multiple layers—it’s worth every brushstroke.

Step 4: Assemble the Parcels Evenly and Securely

Place a salmon fillet right in the center of your phyllo stack. Spoon half your spinach and feta filling on top. Then fold in all four sides carefully to make a neat parcel—think of it like wrapping a little gift. Brush the whole parcel with butter and sprinkle sesame seeds on top for extra crunch and flavor. Repeat for the second fillet.

Step 5: Bake Until Golden and Crispy

Pop your parcels on a parchment-lined baking sheet and bake in a preheated 400°F oven for about 17-20 minutes. You’re looking for a deep golden color and a crisp snap when you touch the phyllo. Keep an eye on them so the pastries don’t burn but get that perfect crunch—you’ll know when they’re ready!

Top Tip

When I first made this recipe, I was intimidated by the phyllo dough—would it tear, dry out, or burn? Over time, I’ve learned a few tricks that save you stress and guarantee those golden parcels every time.

Butter Is Your Best Friend: Don’t skimp on brushing each phyllo sheet with melted butter; it’s what keeps the layers crisp and colorful.
Work Quickly But Gently: Phyllo dries out fast, so have your filling ready and don’t pause too long between layering and assembling.
Seal Those Edges Well: Fold the phyllo tightly around the filling—any gaps can lead to leaks or soggy spots.
Watch the Oven Closely: Ovens vary, so start checking at 15 minutes to avoid burning but ensure a crispy finish.

How to Serve Salmon Spinach Feta Phyllo Parcels Recipe

salmon spinach feta - Serving Suggestion

Garnishes

I love a simple sprinkle of fresh dill or parsley over the parcels—it adds a pop of color and fresh herbiness that cuts through the richness. A few lemon wedges on the side are ideal too; a squeeze of bright citrus brings the whole dish alive.

Side Dishes

This Salmon Spinach Feta Phyllo Parcels Recipe shines alongside a crisp green salad with a tangy vinaigrette or roasted seasonal veggies like asparagus or carrots. For something heartier, garlic mashed potatoes or a light couscous salad work beautifully.

Creative Ways to Present

For special dinners, I sometimes serve these parcels on a wooden board with small bowls of dipping sauces—tzatziki or a lemony yogurt sauce add a fresh twist. You can also slice the parcels into bite-sized portions for a stunning appetizer platter that guests love to nibble around.

Make Ahead and Storage

Storing Leftovers

Leftover parcels keep well in an airtight container in the fridge for up to 2 days. When I’ve stored them overnight, the phyllo loses a bit of its crispness but reheating brings back much of that texture.

Freezing

I recommend wrapping each assembled but unbaked parcel individually in plastic wrap and then placing them in a freezer bag. You can freeze them for up to 3 months. When ready to bake, thaw overnight in the fridge and bake fresh for the best results.

Reheating

To reheat, pop the parcels into a 350°F oven for 10 minutes or until warmed through and the phyllo crisps up again—avoid microwaving if you want to keep that flaky texture.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

Yes, you can substitute fresh spinach with frozen spinach, but be sure to thaw and squeeze out all excess moisture before mixing it into the filling to prevent soggy parcels.

How do I keep phyllo dough from tearing?

Handle the phyllo sheets carefully and keep them covered with a damp towel while working so they don’t dry out. Also, brush each layer with melted butter to keep them pliable and prevent tearing.

Can I prepare these parcels ahead of time?

Absolutely! You can assemble the parcels a few hours ahead and keep them covered in the fridge. Just brush with additional butter before baking to refresh the pastry.

What should I serve with salmon spinach feta phyllo parcels?

They pair beautifully with light salads, steamed veggies, or a side of couscous or rice. Fresh lemon wedges on the side also brighten the flavors wonderfully.

Final Thoughts

This Salmon Spinach Feta Phyllo Parcels Recipe holds a special place in my kitchen. It’s a dish that makes any meal feel like a celebration without complicated steps or hard-to-find ingredients. Once you try it, I’m confident you’ll find yourself reaching for these flaky parcels again and again, whether for a simple dinner or to wow your friends.