Phyllo-Wrapped Spinach and Feta Parcels with Dill

By · Reviewed by AislePrompt Editorial · ·

Crisp phyllo dough parcels filled with a savory blend of spinach, feta, and fresh dill, perfect as an appetizer or light meal. This greek-inspired vegetarian ready in about 50 minutes pairs fresh spinach, chopped, olive oil, small onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until soft. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 10 oz chopped fresh spinach to the skillet and cook, stirring, until wilted and most moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
  3. Step 3: In a bowl, combine the cooled spinach mixture with 1 cup crumbled feta cheese, 2 tbsp chopped fresh dill, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Mix well.
  4. Step 4: Preheat oven to 375°F. Lay one sheet of phyllo dough on a clean surface and brush lightly with 1/2 tbsp melted butter. Layer another sheet on top and brush again. Cut the layered phyllo into 4 equal strips.
  5. Step 5: Place about 2 tbsp of the filling at one end of each strip. Fold the phyllo over the filling to form a triangle, continuing to fold until the entire strip is wrapped. Repeat with remaining phyllo and filling.
  6. Step 6: Arrange the parcels on a baking sheet and brush the tops with the remaining melted butter. Bake for 20-25 minutes until golden and crisp. Serve warm.

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Frequently asked questions

How long does Phyllo-Wrapped Spinach and Feta Parcels with Dill take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Phyllo-Wrapped Spinach and Feta Parcels with Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach, chopped from drying out.

Can I substitute ingredients in Phyllo-Wrapped Spinach and Feta Parcels with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Phyllo-Wrapped Spinach and Feta Parcels with Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Phyllo-Wrapped Spinach and Feta Parcels with Dill?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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