Description
This easy gluten-free spanakopita parcel recipe offers a delicious and healthy twist on the traditional Greek spinach and feta pie. Using gluten-free phyllo pastry and a fragrant blend of fresh spinach, herbs, and crumbled feta, these golden, crispy parcels make a perfect appetizer or light meal that’s suitable for those avoiding gluten.
Ingredients
Scale
Filling
- 250 g fresh spinach, washed and chopped
- 150 g feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
Pastry
- 8 sheets gluten-free phyllo pastry (store-bought or homemade)
- 3 tablespoons melted butter or olive oil (for brushing)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
- Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Cook spinach: Add the chopped fresh spinach to the skillet. Stir until the spinach wilts and releases moisture, approximately 3-5 minutes. Remove the skillet from heat and let the spinach mixture cool slightly.
- Mix filling: In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, chopped dill, parsley, dried oregano, salt, and pepper. Stir well to incorporate all ingredients evenly.
- Prepare phyllo layers: Lay one sheet of gluten-free phyllo pastry on a clean work surface. Lightly brush the surface with melted butter or olive oil. Place a second sheet on top and brush it again with melted butter or olive oil to keep the layers moist and help them crisp during baking.
- Cut and fill squares: Cut the layered phyllo sheets into 4 equal squares. Spoon a generous amount of the spinach and feta filling into the center of each square.
- Fold parcels: Carefully fold each square into a parcel shape by bringing the corners together and pressing the edges gently to seal the filling inside.
- Prepare for baking: Place the sealed parcels onto the lined baking sheet. Brush the tops with additional melted butter or olive oil to promote golden, crispy puffing.
- Bake: Bake the parcels in the preheated oven for 20-25 minutes or until they turn golden brown and crispy on top.
- Cool and serve: Remove the baking sheet from the oven and allow the parcels to cool slightly before serving to enhance flavor and texture enjoyment.
Notes
- Use fresh spinach for best flavor and texture, but you may substitute with frozen spinach—just ensure it is thoroughly thawed and water squeezed out.
- Feel free to adjust the amount of herbs to your taste preferences.
- Gluten-free phyllo pastry can be found in specialty stores or made at home if preferred.
- Butter adds richness, but olive oil works well as a dairy-free alternative.
- These parcels freeze well before baking; freeze them on a tray then transfer to a container, bake from frozen adding an extra 5 minutes to baking time.
- Serve warm as an appetizer or light meal, optionally accompanied by a side salad or tzatziki sauce.
