Name: Salmon Spinach Feta in 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 cheese; 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 truly irresistible about these flaky, golden parcels packed with tender salmon, vibrant spinach, and tangy feta—let me introduce you to my favorite Salmon Spinach Feta in Phyllo Parcels Recipe. It’s simple enough for any night but elegant enough to impress guests.

The image shows two thick layers of light pink cooked fish stacked on top of each other, each layer wrapped in thin, flaky, golden brown pastry that is crisp and slightly browned on edges. Between the fish and pastry, there is a creamy white layer mixed with small dark green spinach bits, adding texture and color contrast. The dish sits on a white plate placed on a white marbled surface, with some scattered white rice grains near the edge. The background is softly blurred, showing a green plant. 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 in Phyllo Parcels Recipe
Top Tip
How to Serve Salmon Spinach Feta in Phyllo Parcels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salmon Spinach Feta in Phyllo Parcels Recipe

Why You'll Love This Recipe

This Salmon Spinach Feta in Phyllo Parcels Recipe has become a go-to in my kitchen because it delivers big on flavor without demanding hours of work. It’s the perfect balance of flaky, creamy, and fresh all in one bite, making weeknights feel a little more special.

Impresses Without Stress: You get a restaurant-worthy look and taste with straightforward steps anyone can follow.
Perfect Flavor Combo: The richness of salmon and cream cheese is brightened up by spinach and feta—yum every time.
Great for Meal Prep: These parcels hold up well if you want to make them ahead or enjoy leftovers.
Customizable and Fun: You can tweak the herbs or cheese easily to match your pantry or taste buds.

Ingredients & Why They Work

The magic of this Salmon Spinach Feta in Phyllo Parcels Recipe lies in the harmony between the ingredients—the flaky phyllo crisps just right, while the creamy filling keeps each bite luscious. Here’s a quick rundown of why each key player shines:

Flat lay of fresh pink salmon fillet skin removed, a small pile of vibrant green fresh spinach leaves, crumbled white feta cheese in a small white ceramic bowl, a whole uncracked brown shallot bulb, a small white bowl of dried oregano, a small white bowl each of coarse salt and black pepper, a small white bowl of softened cream cheese, six sheets of pale beige phyllo dough stacked neatly, a small white bowl of melted golden butter, and a small white bowl filled with light tan sesame seeds, all arranged with perfect symmetry 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 a fresh, skinless fillet; it cooks quickly and stays tender wrapped in phyllo.
Spinach: Fresh spinach wilts down perfectly, adding brightness and a tender texture.
Feta Cheese: Its tangy, salty bite contrasts beautifully with the creamy filling and rich salmon.
Shallot: Mellow and subtly sweet, it adds a delicate depth when sautéed.
Oregano: A touch of herbaceous warmth that complements the other flavors without overpowering.
Cream Cheese: Brings moisture and creaminess, helping the filling stick together.
Phyllo Dough: The delicate, flaky envelope that crisps to golden perfection—it’s essential for texture contrast.
Butter: Brushing the phyllo with melted butter creates that irresistible golden, crispy finish.
Sesame Seeds: For a nutty crunch and a little visual flair on top.

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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

This recipe hands you a beautiful foundation, but I always love encouraging a little personal spin. Whether that's swapping cheese, herbs, or even adding a zingy sauce, make these parcels truly yours.

Variation: I’ve tried using fresh dill instead of oregano for a brighter, fresher taste. It’s lovely if you want a slightly more herbal profile.
Dietary swaps: You could swap cream cheese for goat cheese or even ricotta to change the creaminess level and flavor.
Seasonal tweaks: In spring, adding some chopped asparagus or peas to the spinach mixture brings in a lovely crunch and freshness.
Spicier kick: A sprinkle of chili flakes inside the filling adds warmth if you like a little heat.

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

A white plate holds three main parts: on the left side, there is a stack of bright green broccoli florets with a fresh, slightly bumpy texture; next to the broccoli, in the center, a golden brown square pastry with thin, crisp layers topped with sesame seeds, showing a slightly glossy surface; on the right side, a neat mound of soft, fluffy white rice with visible grain details. The plate sits on a white marbled surface, creating a clean and simple look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Flavors

Start by preheating your oven to 400°F and lining your baking sheet with parchment paper to keep things mess-free. Then, gently sauté the minced shallot in a splash of oil over medium heat for 2-3 minutes until it softens—this really mellows out its sharpness. Toss in the fresh spinach and cook until just wilted; it should be bright green and tender, not mushy. Transfer the mixture to a bowl and let it cool slightly before mixing it with the cheeses and oregano. This step ensures the cream cheese doesn’t melt and gives you a nice creamy filling.

Step 2: Layer Your Phyllo

Phyllo dough can be a little intimidating, but trust me, it’s easier than it looks. Carefully lay one sheet out on your work surface and brush it with melted butter. Add another sheet on top and repeat until you have three buttery layers. These layers help the parcels crisp up beautifully and hold together without getting soggy. I find working quickly but gently is key—phyllo dries out fast, so keep the rest covered with a damp towel while you assemble.

Step 3: Assemble Your Parcels

Place a salmon fillet right in the center of the layered phyllo. Spoon half of the spinach-feta mixture on top, spreading it evenly but not too thickly. Then carefully fold the edges of the phyllo over the salmon, forming a neat little parcel. Once sealed, brush the phyllo all over with butter and sprinkle sesame seeds for that final signature crunch and nutty flavor. Repeat for your second fillet.

Step 4: Bake to Golden Perfection

Pop your baking sheet in the oven and bake for 17-20 minutes, until the parcels turn a stunning golden brown and the phyllo is crisped to perfection. You’ll know it’s done when they smell buttery and the crust glistens. Let them rest for a few minutes before serving so the filling can set just right.

Top Tip

From my experience making this Salmon Spinach Feta in Phyllo Parcels Recipe, a few small tweaks go a long way in guaranteeing success and delicious results every time.

Keep Phyllo Covered: Always cover unused phyllo sheets with a damp kitchen towel to prevent drying and cracking.
Butter Generously: Don’t skimp on the butter between phyllo layers—it’s what creates that irresistible crunch and golden color.
Gentle Folding: Fold the phyllo gently but firmly around the filling to avoid tears, but don’t overstuff to keep the parcels neat.
Rest Before Serving: Let parcels rest a few minutes after baking so the steam settles and the filling firms up nicely.

How to Serve Salmon Spinach Feta in Phyllo Parcels Recipe

Salmon Spinach Feta - Serving Suggestion

Garnishes

I usually finish my parcels with a sprinkle of fresh chopped dill or parsley for color and freshness. A wedge of lemon on the side helps cut through the richness and adds a lovely zing that really brightens every bite.

Side Dishes

I love pairing these parcels with simple couscous tossed with toasted pine nuts and lemon zest or a crisp green salad with cucumber and radish. Roasted baby potatoes or a light quinoa salad work wonderfully too if you want something heartier.

Creative Ways to Present

For special occasions, I like to plate these individual parcels with microgreens and edible flowers for a pop of elegance. Or, slice them into smaller bites to serve as a sophisticated appetizer at parties—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover parcels keep well covered in the fridge for up to 2 days. I usually place them in an airtight container and reheat gently to preserve the crispness as much as possible.

Freezing

I’ve had great success freezing the assembled parcels before baking. Wrap them well in plastic and foil, freeze, then bake from frozen—just add a few extra minutes to the baking time. This is a fantastic way to prep in advance.

Reheating

To reheat, pop the parcels in a 350°F oven for about 10 minutes. This way, the phyllo crisps back up instead of turning soggy, and you get that fresh-from-the-oven warmth.

Frequently Asked Questions:

Can I use frozen spinach for the filling?

Yes, you can use frozen spinach, but be sure to thaw and squeeze out any excess water thoroughly before adding it to prevent soggy phyllo. I recommend fresh spinach if possible for the best texture.

How do I prevent the phyllo dough from drying out?

Phyllo is very delicate and dries out quickly, so keep any sheets you’re not using covered with a damp kitchen towel. Work swiftly but gently to layer and assemble the parcels.

Can I prepare these parcels in advance?

Absolutely! You can assemble the parcels ahead of time and keep them covered in the fridge for a few hours until ready to bake. Or freeze them before baking for longer storage, just adjust baking time accordingly.

What type of salmon is best for this recipe?

I recommend using fresh, skinless salmon fillets for the best texture and flavor. You can use wild-caught or farmed based on preference, just avoid overly oily or thick cuts to ensure even cooking inside the phyllo.

Final Thoughts

This Salmon Spinach Feta in Phyllo Parcels Recipe holds a special place in my meal rotation because it’s both comforting and a little bit fancy—perfect for when you want a satisfying dish without fuss. I hope you enjoy the crispy, creamy, savory bites as much as I do. Grab that phyllo, get your hands a little buttery, and treat yourself—you deserve a delicious success!