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 truly delightful about the crisp, golden layers of phyllo wrapping up a rich, savory filling. This Salmon Spinach Feta Phyllo Parcels Recipe is just that—fresh salmon, tender spinach, and tangy feta all melted together inside buttery, flaky phyllo sheets. It’s an elegant-yet-simple meal that always impresses at the dinner table.

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 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 can’t tell you how many times this Salmon Spinach Feta Phyllo Parcels Recipe has saved me when I want something special but don’t have hours to cook. It’s fresh, flavorful, and comes together with surprisingly little fuss. Plus, it’s just so satisfying to bite through those crispy, flaky layers into warm, creamy filling.

Elegant but approachable: Perfect for both weeknight dinners and impressing guests without the stress.
Flavor-packed filling: The combo of spinach, feta, and cream cheese with salmon balances richness and freshness beautifully.
Simple preparation: Uses straightforward ingredients and steps that anyone can master with a bit of care.
Beautiful presentation: The parcels themselves look fancy but are surprisingly easy to make and share.

Ingredients & Why They Work

Each ingredient in this Salmon Spinach Feta Phyllo Parcels Recipe plays a key role in making it both delicious and balanced. The richness of cream cheese softens the feta’s tang, while the spinach adds freshness and a pop of green. Fresh salmon gives it meaty substance without heaviness, and the phyllo dough provides that irresistible crisp texture that ties everything together.

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: Use skinless fillets for easy handling—fresh or thawed frozen works fine.
Fresh spinach: Wilted slightly so it doesn’t create sogginess but still keeps its vibrant color.
Feta cheese: Crumbled for that salty, tangy punch that livens the filling.
Shallot: Gives a mild onion flavor without overpowering the other ingredients.
Oregano: Adds an herbaceous note that pairs beautifully with both fish and cheese.
Salt and black pepper: Basic seasoning to enhance all the subtle flavors.
Cream cheese: Creates a creamy, smooth texture in the filling that holds everything together.
Phyllo dough: Thin, flaky layers that crisp up delightfully in the oven; keep it covered to prevent drying.
Butter: Melted and brushed generously for that golden, crisp crust.
Sesame seeds: A nutty finishing touch that adds visual appeal and light 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

One of the things I enjoy most about this Salmon Spinach Feta Phyllo Parcels Recipe is how easy it is to tweak based on your mood or pantry. Don’t hesitate to switch up the herbs, add some lemon zest for brightness, or swap feta for goat cheese if you prefer a creamier tang.

Variation: I sometimes add chopped fresh dill or parsley to the filling—it brings a lovely herby freshness.
Seasonal switch: If fresh spinach isn’t available, frozen works too—just make sure you squeeze out excess water before mixing.
Dietary tip: Use plant-based cream cheese and omit sesame seeds to adapt this recipe for dairy-sensitive diets with great results.

Step-by-Step: How I Make Salmon Spinach Feta 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: Sauté Shallot and Spinach Just Right

Start by heating a splash of oil in a skillet over medium heat. Add the minced shallot and sauté gently for 2-3 minutes until it softens without browning—that sweetness from the shallot is key. Toss in the fresh spinach and stir until it wilts down completely. Once done, transfer the mixture to a bowl and let it cool slightly before mixing. This step ensures you don’t wilt the salmon or cream cheese with hot ingredients later on.

Step 2: Mix the Creamy Filling

To the spinach and shallot, add softened cream cheese, crumbled feta, oregano, salt, and pepper. Stir until everything is combined into a creamy, tangy mix. I always taste the filling here and adjust salt or pepper accordingly—it needs to be flavorful enough to complement the salmon.

Step 3: Prepare Your Phyllo Sheets with Care

Phyllo can be tricky if you’re new, so keep the sheets covered with a damp towel to prevent drying out. Lay one sheet on your clean work surface and brush lightly with melted butter. Repeat layering and buttering until you have three sheets stacked. This layering ensures nice crispiness and that gorgeous golden color when baked.

Step 4: Assemble the Parcels

Place a salmon fillet in the center of your phyllo stack. Spoon half the spinach-feta filling over the fish, then carefully fold in the phyllo edges to create a snug parcel. Brush all sides with butter and sprinkle sesame seeds on top for a lovely finish. Repeat for your second parcel.

Step 5: Bake Until Golden and Crispy

Set your oven to 400°F (200°C) and bake the parcels on a parchment-lined baking sheet for about 17-20 minutes. Keep an eye on them so the phyllo turns a beautiful golden brown and gets crispy without burning. When done, let them rest a few minutes before serving to allow the filling to settle.

Top Tip

After making this recipe several times, I’ve learned a few little tricks that make all the difference for a perfect Salmon Spinach Feta Phyllo Parcels Recipe experience. These ideas help you avoid common pitfalls and bring out the best flavors and texture.

Keep phyllo covered: Dry phyllo tears easily—always keep your sheets covered with a damp towel when working between folds.
Cool filling before assembling: Warm fillings can make phyllo soggy—letting the spinach mixture cool ensures crisp parcels.
Brush butter generously: Don’t skimp—the butter is what gives that shiny, golden, and crisp finish to the phyllo.
Watch baking time carefully: Ovens vary, so start checking parcels a few minutes early to avoid over-baking or burning.

How to Serve Salmon Spinach Feta Phyllo Parcels Recipe

salmon spinach feta - Serving Suggestion

Garnishes

I like to finish these parcels with just a sprinkle of fresh lemon zest or a squeeze of lemon juice on the side for a bright contrast. A scattering of chopped fresh dill or parsley on top adds color and freshness. Sometimes a light drizzle of tzatziki or a garlicky yogurt dip on the side works beautifully as well.

Side Dishes

This dish pairs wonderfully with simple roasted or steamed veggies like asparagus, green beans, or a crisp salad with a tangy vinaigrette to cut through the richness. For something heartier, a warm grain salad or herbed quinoa complements the flavors nicely without weighing down the meal.

Creative Ways to Present

For special occasions, I’ll place each parcel on a bed of sautéed greens and garnish with edible flowers or microgreens to elevate the look. Cutting the parcels in half diagonally before plating reveals the beautiful swirls of salmon and filling inside—always gets compliments and sparks conversation!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover parcels tightly in plastic wrap or foil and store them in the fridge for up to 2 days. Reheat gently to keep the phyllo from becoming too hard or chewy.

Freezing

I’ve frozen unbaked parcels successfully by assembling them, wrapping individually in plastic wrap and foil, then popping them in the freezer. When ready, bake straight from frozen but add a few extra minutes to the baking time to ensure crispiness.

Reheating

For leftovers, I prefer reheating in a toaster oven or conventional oven at 350°F for 8-10 minutes to revive that crisp phyllo texture. Microwaving tends to make the phyllo soggy, so I avoid that if I can.

Frequently Asked Questions:

Can I use frozen spinach in this recipe?

Absolutely! Frozen spinach works well, just be sure to thaw it fully and squeeze out as much moisture as possible before mixing it with the other ingredients to prevent soggy parcels.

How do I prevent the phyllo from tearing?

The key is to keep your phyllo sheets covered with a damp towel when you're not using them, and handle them gently. Also, brushing each layer with melted butter helps keep the sheets moist and less prone to ripping during assembly.

Can I make these parcels ahead of time?

Yes! You can assemble the parcels and refrigerate them for a few hours before baking. For longer storage, freeze them unbaked and bake directly from frozen, adding a few extra minutes to the baking time.

What can I serve with these parcels?

They pair wonderfully with light salads, steamed or roasted vegetables, or grains like quinoa or couscous. Fresh lemon wedges and a simple yogurt-based sauce can also complement the flavors perfectly.

Final Thoughts

This Salmon Spinach Feta Phyllo Parcels Recipe is close to my heart because it combines simple, honest ingredients into something truly special with minimal effort. It feels like a little celebration wrapped in buttery phyllo—perfect for when you want to treat yourself or loved ones. I hope you enjoy making and sharing it as much as I do—you’ll find it becomes a favorite go-to in your recipe box before long!