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 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 special about flaky, buttery phyllo wrapped around tender, flavorful salmon mixed with creamy feta and vibrant spinach. This Salmon Spinach Feta Phyllo Parcels Recipe always feels like a little celebration on your plate—crispy, creamy, and nutritious all at once.

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’ve made this Salmon Spinach Feta Phyllo Parcels Recipe countless times, whether for a cozy dinner or when friends pop over unexpectedly. It’s quick enough to whip up on a weeknight but elegant enough to impress guests. I just love how delicate the phyllo gets while the filling stays rich and moist.

Impressive Presentation: You get these perfectly golden parcels that look gourmet with minimal effort.
Balanced Flavors: The spinach and feta add a bright, tangy contrast to the rich salmon and buttery pastry.
Quick to Prepare: It only takes about 40 minutes from start to finish, which is a win for busy cooks.
Versatile Serving: Great as a main dish or cut into smaller pieces for appetizers or party snacks.

Ingredients & Why They Work

Each ingredient in this Salmon Spinach Feta Phyllo Parcels Recipe is carefully chosen to bring out the best flavors and textures. Fresh spinach and feta add brightness and creaminess, while phyllo dough gives you that signature crunch without heaviness. Here are a few notes on what to look for when shopping:

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: Go for fresh, skinless fillets if possible – it cooks evenly and flakily inside the parcel.
Spinach: Fresh baby spinach works best; it wilts nicely and keeps the filling light.
Feta Cheese: Crumbled feta adds a salty kick and creaminess – use a good quality block-style feta.
Shallot: Adds a mild oniony sweetness that softens nicely when sautéed.
Oregano: A classic herb pairing with feta and salmon, it adds an earthy note.
Salt & Black Pepper: Simple seasonings that bring out all the flavors.
Cream Cheese: This ties the filling together, making it creamy and easy to spread inside the phyllo.
Phyllo Dough: Make sure it’s thawed properly before using, and keep it covered to prevent drying out.
Butter: Melted butter brushed between phyllo layers is key to that crisp, golden finish.
Sesame Seeds: They add a lovely nutty crunch and a beautiful garnish 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 my favorite things about this Salmon Spinach Feta Phyllo Parcels Recipe is how easy it is to make your own. I like to experiment with herbs, sometimes swapping oregano for dill or tarragon to switch it up. You could even add a little lemon zest for a fresh zing!

Variation: Once, I added sun-dried tomatoes and chopped kalamata olives to the filling for a Mediterranean twist—so delicious and colorful.
Dietary Swap: For a lighter option, I’ve replaced cream cheese with Greek yogurt mixed with a little cornstarch to hold it together.
Seasonal Change: Baby kale or Swiss chard fold beautifully into the spinach if you want to mix greens.
Make-It-Simple: If you’re in a rush, you can buy pre-wilted spinach; just be sure to squeeze out any excess moisture before mixing.

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 Shallots and Spinach

I start by heating a splash of olive oil in a skillet over medium heat, then tossing in the minced shallots. Cooking them gently for 2-3 minutes softens their flavor and sweetness beautifully. Then I add the fresh spinach, stirring until it wilts down completely. Leaving this mixture to cool slightly is crucial—it makes mixing in the cheeses easier, so they don’t melt and separate.

Step 2: Prepare the Creamy Filling

Once the spinach and shallots are coolish, I add the cream cheese, crumbled feta, oregano, salt, and pepper. I love using my hands for this part—it’s the best way to mix until the filling is smooth, creamy, and well combined without overworking it. Patience here pays off with a luscious filling every time.

Step 3: Layer and Butter the Phyllo

Handling phyllo dough can feel intimidating, but I’ve found the trick is to work fast and keep the sheets covered under a damp towel so they don’t dry. I place one sheet down, brush it generously with melted butter, then top it with a second sheet and brush again—repeating until I have three buttery layers. This stacking creates all the flaky, golden layers you want.

Step 4: Assemble the Parcels

On the stacked phyllo, I place the salmon fillet right in the center. Then I spoon half of the creamy spinach-feta mixture on top, spreading it evenly but not over the edges. Folding the edges in carefully so the parcel seals well is key; it traps all those beautiful flavors inside without leaking. Before baking, I brush all sides with more butter and sprinkle sesame seeds on top for that nutty finish.

Step 5: Bake Until Golden and Crispy

I pop the parcels onto a parchment-lined baking sheet and bake at 400°F for about 17-20 minutes. Keep an eye on them after the 15-minute mark—they should be golden brown and crisp, and your kitchen will smell amazing. Let them cool a few minutes before serving to avoid burning your mouth on the creamy filling!

Top Tip

From my many tries with this recipe, a few tips really helped me get it just right and avoid common pitfalls. I’m excited to share these so your parcels turn out perfect every time!

Keep Phyllo Covered: Always keep your phyllo dough covered with a slightly damp towel when not using it so it doesn’t dry out and tear during layering.
Cool the Filling: Don’t add hot spinach to the cream cheese; warm filling can make the phyllo soggy. Let it cool down before mixing in the cheese.
Butter is Your Best Friend: Don’t skimp on the butter between phyllo layers—it’s what creates that ultra-flaky, crispy texture.
Seal Carefully: Take your time folding the parcels securely so the filling stays inside during baking and you get a neat parcel.

How to Serve Salmon Spinach Feta Phyllo Parcels Recipe

salmon phyllo parcels - Serving Suggestion

Garnishes

When I serve these parcels, I love a sprinkle of fresh dill or chopped parsley on top for a pop of color and fresh flavor. A squeeze of lemon juice right before slicing brightens the whole dish and complements the salmon beautifully.

Side Dishes

These parcels pair wonderfully with a simple mixed green salad tossed in a light vinaigrette or a tangy cucumber-yogurt salad. Roasted baby potatoes or quinoa work great if you want something more filling alongside.

Creative Ways to Present

For a special occasion, I sometimes slice the parcels into smaller pieces and arrange them on a platter with colorful herb sprigs. Drizzle a garlicky yogurt sauce or tzatziki alongside for dipping, turning this simple recipe into an elegant appetizer everyone loves.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge. They stay surprisingly good, keeping their crispy exterior for a day or two. Just bring them to room temperature before reheating to avoid sogginess.

Freezing

I've frozen these parcels a couple of times by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. When ready, I thaw overnight in the fridge and then reheat in the oven to bring back that flaky crispness.

Reheating

To reheat, I preheat the oven to 350°F and warm the parcels on a baking sheet for about 10–15 minutes. This method revives the phyllo’s crispiness far better than microwaving, which tends to make it soggy.

Frequently Asked Questions:

Can I use frozen spinach for the filling?

Yes, you can use frozen spinach, but be sure to thaw it fully and squeeze out as much moisture as possible before mixing with the other ingredients to avoid soggy phyllo.

How do I prevent the phyllo dough from tearing?

Working quickly and keeping the phyllo covered with a damp kitchen towel helps prevent it from drying out and tearing. Also, handle it gently as it’s very delicate.

Can I make these parcels ahead of time?

You can assemble the parcels a few hours ahead and keep them refrigerated until you’re ready to bake. Just cover them tightly with plastic wrap to prevent the phyllo from drying out.

What if I don’t have cream cheese?

If you don’t have cream cheese, Greek yogurt mixed with a spoonful of cornstarch or ricotta cheese can work as a substitute to keep the filling creamy.

Final Thoughts

This Salmon Spinach Feta Phyllo Parcels Recipe holds a special place in my kitchen repertoire—as one of those dishes that always comes together beautifully and makes everyone smile. Once you try it, I’m confident you’ll love how versatile, delicious, and just plain fun it is to make. I’m excited for you to give it a go and make it your own!