Spinach and feta filo parcels are a delicious and easy appetizer that's perfect for any occasion. The crispy, flaky filo pastry gives way to a warm and savory filling of spinach, prosciutto, ricotta, feta, and herbs that are sure to impress your guests.
These are more of a deconstructed filo parcel which are super easy to make.
- Here's Why You'll Love these Appetizers
- Ingredients You'll Need to Make Filo Pastry Bites
- How to Make Spinach and Feta Filo Parcels
- Meal Prep Tips
- Possible Ingredient Substitutions
- Variations of Spinach and Feta Filo Bites
- Answers to Commonly Asked Questions
- Recipe Details
- Food Safety
- PIN Here
Here's Why You'll Love these Appetizers
- Satisfying - they are a delicious and satisfying appetizer
- Versatile - stuff parcels with any filling combination
- Easy to make - easy to make and are sure to impress your guests
- Great for sharing - they are a great option for parties, potlucks, or any occasion where you need to bring a dish to share
- Vegetarian friendly - they are vegetarian-friendly, making them a great option for guests with dietary restrictions
- Kid Friendly - this recipe is perfect for kid helpers and better for kid test tasting
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Ingredients You'll Need to Make Filo Pastry Bites
You will need the following ingredients to make spinach and feta filo parcels: filo dough, ricotta cheese, spinach, prosciutto, egg, feta, butter, oregano, garlic powder.
- Ricotta cheese - I used ricotta because it isn't as dry as cream cheese
- Prosciutto - salty cured meat that enhances the flavor of these parcels
- Feta cheese - adds a savory punch
- Garlic powder - enhances the flavor of the filo parcels
How to Make Spinach and Feta Filo Parcels
- Defrost phyllo pastry as per box directions. Heat oven to 400 degrees.
- In a medium bowl, mix together Ricotta Cheese, diced prosciutto, feta and spinach. Add egg and mix.
- In a small bowl add melt butter and add garlic powder and oregano. Set aside.
- Unroll phyllo pastry sheets gently and work with 2 sheets at a time. Spoon the ricotta mixture adjacent to the top or side of the sheet leaving about one inch from the top so you can fold over the sheet and roll. Once you have spread the mixture vertically across the sheet fold over and roll up. Aim to place 8 spoonful's evenly horizontally across.
- Place the rolled up filo on a baking sheet lined with parchment paper. Cut the role into 8 even pieces using scissors.
- Repeat making filo rolls until the ricotta mixture is finished.
- Using a pastry brush, brush the top of each roll with the butter mixture.
- Place baking tray into oven and bake until golden brown, about 40 minutes.
Meal Prep Tips
- Make your life easy and buy pre-made filo pastry dough from the market. There is no need for you to slave to try and make it yourself.
- If you are using frozen filo pastry, you should take it out of the freezer and let it thaw out in the refrigerator overnight. If you are in a hurry, let it thaw out on the counter for one hour before you start to work with it.
- Place the filo bites in the refrigerator to keep them cool if the oven has not heated to the required temperature. Once the oven is ready, you can transfer them from the refrigerator to the oven to bake.
Possible Ingredient Substitutions
For a dairy free version omit the ricotta and use:
- Minced meat spinach mixture
- Roasted tofu
- Use a vegan filo dough
The perfect recipe isn't that far away, all you need is an imagination.
Variations of Spinach and Feta Filo Bites
You don't necessarily need to stuff them with prosciutto, ricotta and spinach. You can get creative and stuff them with virtually anything.
Try these combinations:
- Feta and sun dried tomatoes
- Ham and pineapple
- Broccoli Rabe and calamata olives
- Spinach and Feta
With so many variations to choose from, you can switch up your chicken skewer game and keep your taste buds guessing! If you can think of any other way to make this seafood risotto dish unique, go for it!
Store any leftovers in an airtight container refrigerated for 3 to 4 days.
You can re-heat in toaster oven prior to serving.
Freezing is not recommended.
Answers to Commonly Asked Questions
It's best to freeze filo parcels before baking.
Yes. For best results, freeze spinach after par boiling, draining and chopping.
To keep filo pastry sheets from drying, layer parchment paper on top of the pastry sheet followed by a damp towel.
Feta and Spinach Filo Bites
- 225 grams Filo Sheets about 8 sheets
- 1 cups Ricotta Cheese
- 4 slices prosciutto cut in small pieces
- 1 egg
- ⅓ cups feta cheese
- ¼ cups butter melted
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 cup spinach cooked, chopped
- Defrost phyllo pastry as per box directions. Leave refrigerated while you prepare the ingredients.
- Heat oven to 400 degrees. In a medium bowl, mix together ricotta cheese, spinach, diced prosciutto, feta. Once all ingredients are well incorporated add the egg to bind all of the ingredients.
- In a small bowl add melted butter and add garlic powder and oregano. Set aside.
- Unroll phyllo pastry sheets and work with 2 sheets at a time. You can leave all the sheets on top of one another. Work quickly so that the sheets don't dry out. Spoon the ricotta mixture adjacent to the top or side of the sheet leaving about one inch from the top so you can fold over the sheet and roll to the end.
- Spoon about 8 portions horizontally in a straight line. Once you have spread the mixture across the sheet fold over and roll up. Place the roll on a baking sheet lined with parchment paper. Cut the role into 8 even pieces using scissors.
- Repeat until the ricotta mixture is finished. Using a pastry brush, brush the top of each pastry bite with the butter mixture. Place baking tray into oven and bake until golden brown, about 40 minutes.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove