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 so magical about the combination of flaky phyllo, rich salmon, creamy feta, and fresh spinach all wrapped into one bite. This Salmon Spinach Feta Phyllo Parcels Recipe is truly a showstopper for dinner, whether it’s a weeknight treat or a special occasion meal. Trust me, the crispiness of the phyllo paired with that savory filling will have you making it again and again.

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

This Salmon Spinach Feta Phyllo Parcels Recipe combines flavors and textures in a way that feels both elegant and approachable. From personal experience, it’s one of those dishes that looks impressive but is way easier to make than you’d expect. Plus, the leftovers (if there are any!) are just as delicious.

Flaky, Crispy Phyllo: When brushed with butter and baked, the phyllo turns golden and crackly, adding a wonderful contrast to the soft filling.
Fresh & Healthy Filling: Spinach and salmon bring a fresh, nutritious element that feels light but satisfying.
Simple Ingredients, Bold Flavor: With just a few spices and quality cheese, the filling bursts with Mediterranean-inspired tastes.
Customizable & Versatile: You can easily tweak the filling to your taste or dietary needs without losing the magic.

Ingredients & Why They Work

Each ingredient in this Salmon Spinach Feta Phyllo Parcels Recipe plays an important role to create balance. Choosing fresh, quality components is key, especially with the salmon and phyllo dough. Here’s a quick breakdown of why these ingredients matter:

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: Fresh, skinless salmon fillets bring moisture and protein, and their natural richness pairs perfectly with tangy feta.
Spinach: Fresh spinach adds vibrant color, nutrients, and a mild earthiness that complements the fish and cheese.
Feta Cheese: Crumbled feta offers salty tang and creaminess that balances the richness of the salmon.
Shallot: This soft, sweet onion adds depth and fragrance without overpowering the filling.
Oregano: A classic herb choice that adds that subtle Mediterranean flair you’ll notice in every bite.
Salt & Black Pepper: Basic but essential seasoning to bring out all the flavors.
Cream Cheese: Soft and smooth, it binds the filling and keeps it creamy as it bakes.
Phyllo Dough: Thin sheets that crisp up beautifully, turning into golden wraps that hold everything together.
Butter: Melted butter brushed on phyllo ensures a crisp, buttery finish and prevents dryness.
Sesame Seeds: A fun garnish adding nuttiness and a little extra crunch 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

While I love this recipe as is, I also enjoy mixing things up depending on what I have in my pantry or who I’m cooking for. It’s pretty flexible, so don’t hesitate to add your own spin or adjust the ingredients to suit your taste.

Variation: Try swapping spinach for kale or Swiss chard for a heartier green—just be sure to sauté it well to soften.
Dietary adjustment: For a lighter version, I sometimes replace cream cheese with Greek yogurt or skip it altogether for a leaner filling.
Extra flavor punch: Add chopped dill or fresh lemon zest to the filling for a burst of brightness.
More texture: Toasted pine nuts or walnuts can be stirred into the filling for a nice crunch.

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

I start by heating a splash of olive oil in a skillet over medium heat. The shallot goes in first — I cook it gently for 2 to 3 minutes until it's soft and fragrant but not browned. Then in goes the fresh spinach. Stir and cook it just until it wilts down; this usually takes a minute or two. The key here is not to overcook — you want bright, tender greens, not mushy. Once done, I transfer the mix to a bowl to cool slightly before mixing it with the cheeses and spices.

Step 2: Mix the Filling

With the spinach and shallots warm but not hot, I add the softened cream cheese, crumbled feta, oregano, salt, and pepper. Using a spoon, I fold everything together until the mixture is creamy and well combined. The cream cheese is really what gives this filling its luscious texture, so don’t skip softening it first — it blends much easier that way.

Step 3: Prepare and Layer the Phyllo

Now for the fun part: handling phyllo dough! I gently lay one sheet on a clean surface and brush it lightly with melted butter. Then I add another sheet on top and brush again, repeating until I have three layers stacked. This double-brushing step ensures the parcels come out beautifully golden and flaky. A quick tip: Keep the phyllo covered with a damp towel while working, so it doesn’t dry out and tear.

Step 4: Assemble the Parcels

Center each salmon fillet on the layered phyllo sheets. Spoon half the spinach and feta filling over each fillet. Then carefully fold the phyllo around the salmon, folding the sides over to create a neat parcel. Don't worry if it’s not perfect — it all tastes amazing anyway! Next, I brush the entire parcel with more melted butter and sprinkle sesame seeds on top for that irresistible crunch and tiny flavor boost.

Step 5: Bake to Golden Perfection

I place the parcels on a parchment-lined baking sheet and pop them in a preheated oven at 400°F. About 17 to 20 minutes later, they come out golden brown, crisp, and smelling amazing. Just keep an eye on the phyllo in the last few minutes; you want it perfectly crisp, not burnt. Let the parcels rest for a few minutes before digging in—they’ll be easier to handle and even tastier.

Top Tip

In my experience, the biggest challenge with this Salmon Spinach Feta Phyllo Parcels Recipe is keeping the phyllo from drying out or tearing. A few tricks have worked really well for me over the years.

Keep Phyllo Covered: Always drape a damp kitchen towel over unused sheets to prevent drying and tearing.
Brush Each Sheet with Butter: This keeps the layers separate and creates that amazing flaky texture we all love.
Don’t Overfill: Too much filling can make folding difficult and cause leaks while baking. Trust me, less is more!
Gentle Folding: Take your time folding the parcels neatly but don’t stress perfection—it’s the flavors inside that truly count.

How to Serve Salmon Spinach Feta Phyllo Parcels Recipe

Salmon Spinach Feta Phyllo - Serving Suggestion

Garnishes

I love to keep garnishes simple with this recipe—fresh lemon wedges on the side are a must. A quick squeeze brightens everything up beautifully. Sometimes, I sprinkle a few fresh dill fronds or parsley right on top for color and a hint of herbal freshness.

Side Dishes

This recipe pairs wonderfully with a crisp green salad tossed in a light vinaigrette or roasted vegetables like asparagus or carrots. If I’m going all out, I’ll serve it alongside a creamy lemon risotto or garlic mashed potatoes—comfort food meets elegance.

Creative Ways to Present

For special occasions, I’ve served these parcels on individual plates, drizzled with a dill-yogurt sauce or a simple garlic aioli. You can also arrange several parcels on a large platter, sprinkling extra sesame seeds and fresh herbs around for a fancy, crowd-pleasing appetizer or main course presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh parcels, I store any leftovers in an airtight container in the fridge. They keep well for about 2 days, and it’s best to eat them sooner rather than later to keep that crisp phyllo texture.

Freezing

I've found you can freeze assembled but unbaked parcels by wrapping them individually well in plastic wrap and foil, then placing them in a freezer bag. When you’re ready to eat, bake them straight from frozen, adding a few extra minutes to the cooking time. This is a lifesaver for prepping meals ahead.

Reheating

To reheat leftovers, I pop the parcels in a preheated oven at 350°F for about 10-12 minutes. This brings back the crispness of the phyllo without drying out the filling—microwaving just doesn’t do them justice.

Frequently Asked Questions:

Can I use frozen spinach in the Salmon Spinach Feta Phyllo Parcels Recipe?

You can substitute frozen spinach if fresh isn’t available. Just be sure to thaw and squeeze out as much moisture as possible before adding to the filling to prevent soggy parcels.

Is it necessary to brush the phyllo dough with butter?

Brushing phyllo with melted butter helps it crisp up and prevents it from sticking together. Without this step, the parcels may not have the signature golden, flaky texture.

Can I prepare these parcels in advance?

Yes! You can assemble the parcels ahead of time, keep them covered in the fridge for a few hours, then bake just before serving. Alternatively, freeze them unbaked for longer storage.

What can I serve alongside the Salmon Spinach Feta Phyllo Parcels?

Fresh salads, roasted vegetables, and light grains like quinoa or couscous make excellent side dishes that balance the richness of the parcels.

Final Thoughts

This Salmon Spinach Feta Phyllo Parcels Recipe holds a special place in my kitchen rotation because it turns simple ingredients into something truly memorable and comforting. The way flaky, buttery phyllo envelopes that creamy, flavorful filling makes every bite feel like a little celebration. I hope you enjoy making (and eating) these as much as I do—don't hesitate to make it your own and share it with loved ones. Happy cooking!