Greek-Style Spanakopita Parcels
We all struggle to eat more greens—and this dish makes them taste absolutely delicious! We're currently growing three varieties of spinach on the farm, and we used them all here, along with some fennel fronds in place of dill. These flaky filo parcels are brilliant for a picnic, a snack on the go, or a lunchbox treat. Tasty hot or cold, and easy to shape into handheld triangles just like a classic samosa.
Takes 45 minutes
Serves 6
Ingredients
For the spinach filling
- 1 tbsp oil
- 2 large onions
- 2 cloves of garlic
- 400 g fresh spinach about 6 packed cups
- 20 g fresh mint leaves about ½ cup, chopped
- 15 g fresh dill or fennel fronds about ⅓ cup, chopped
- Juice of 1 lemon
- ¼ tsp ground black pepper
For the filo parcels
- 7 sheets of filo pastry 270g, thawed if frozen
- Extra oil for brushing
Quick-fire cashew feta
- 150 g cashew nuts about 1 cup
- 2 tbsp lemon juice
- ¾ tsp salt
- 4 tbsp olive oil
Instructions
Prep and thaw ingredients
- Preheat the oven to 180°C (fan 160°C) / 356°F. Thaw the 270g filo pastry if frozen. Peel and finely dice the onions and garlic.
Cook the onions and garlic
- Heat 1 tbsp oil in a large non-stick pan over high heat. Add the diced onions with a pinch of salt and cook for 4–5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes.
Add and steam the spinach
- Add the spinach, reduce the heat to medium, and cover with a lid. Allow it to steam in its own juices for 6–8 minutes. Then remove the lid and cook uncovered for another 2–3 minutes until most of the liquid has evaporated. The mixture should be as dry as possible.
Season the spinach filling
- Finely chop the mint leaves and dill/fennel fronds. Turn off the heat and stir in the herbs, lemon juice, and black pepper. Mix well and leave uncovered to cool fully and release any excess moisture.
Make the quick-fire cashew feta
- In a food processor, blend the cashew nuts, lemon juice, salt, and olive oil until smooth and creamy. Adjust seasoning to taste.
Combine the filling
- Mix the cashew feta into the cooled spinach mixture until well combined. Taste and adjust with more salt, pepper, lemon juice, or mint if needed.
Assemble the triangle parcels
- Cut the filo sheets lengthways into 3 strips per sheet (you’ll have 21 strips total). Keep them covered with a damp tea towel to prevent drying out.
- Take one strip and brush lightly with oil. Place 1 heaped tablespoon of filling at one end. Fold the bottom corner up diagonally to form a triangle. Continue folding the triangle along the strip (like folding a flag) until sealed. Repeat with the remaining strips and filling.
Bake the parcels
- Place the triangles on a lined baking tray. Brush the tops with a little oil and bake for 20–25 minutes, or until golden and crisp.
