Spanakopita-Inspired Spinach and Feta Phyllo Parcels

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky phyllo dough filled with a savory blend of spinach, feta, and herbs, baked until golden and crisp. This Greek-inspired vegetarian recipe, ready in about 50 minutes, pairs crumbled feta cheese, green onions, thinly sliced, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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 6 Greek cuisine 210 cal/serving

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Ingredients

10 oz frozen chopped spinach, thawed and squeezed dry
6 oz crumbled feta cheese
3 green onions, thinly sliced
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
2 eggs, beaten
1/4 cup olive oil
12 phyllo dough sheets
4 tbsp butter, melted
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Preheat oven to 375°F. In a large mixing bowl, combine 10 oz thawed and squeezed dry chopped spinach, 6 oz crumbled feta cheese, 3 thinly sliced green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten eggs, and 1/2 tsp freshly ground black pepper. Mix until fully incorporated.
Step 2: Lay 1 phyllo dough sheet on a clean surface and brush evenly with 1 tbsp melted butter. Place a second sheet on top and brush with another tablespoon of butter.
Step 3: Cut the layered phyllo sheets into 3-inch wide strips. Spoon about 2 tbsp of spinach-feta filling onto one end of each strip, then fold the phyllo over the filling into a triangular parcel, continuing to fold until you reach the end of the strip.
Step 4: Place each parcel seam-side down on a baking sheet lined with parchment paper. Repeat with remaining phyllo sheets and filling, brushing each parcel with additional melted butter before baking.
Step 5: Bake parcels for 20-25 minutes until golden brown and crisp. Remove from oven and let cool slightly before serving warm.