Description
These Easy Gluten Free Spanakopita Parcels are a delicious and crispy Greek-inspired appetizer or snack made with fresh spinach, feta cheese, and gluten-free phyllo pastry. Perfectly seasoned with herbs and baked to golden perfection, these parcels offer a delightful combination of flaky texture and savory filling that everyone can enjoy.
Ingredients
Scale
Filling
- 250 g fresh spinach, washed and chopped
- 150 g feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
Pastry
- 8 sheets gluten-free phyllo pastry (store-bought or homemade)
- 3 tablespoons melted butter or olive oil (for brushing)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté onion and garlic: Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook spinach: Add the washed and chopped fresh spinach to the skillet. Cook until wilted, stirring occasionally. Remove from heat and let the mixture cool slightly to avoid wilting the herbs and cheese during mixing.
- Prepare filling: In a bowl, combine the cooled spinach mixture with crumbled feta cheese, chopped fresh dill, parsley, dried oregano, and season with salt and pepper. Mix well to incorporate all ingredients.
- Prepare phyllo sheets: Place one sheet of gluten-free phyllo pastry on a clean surface and brush lightly with melted butter or olive oil. Layer a second sheet on top and brush again to help the sheets stick together and become crisp when baked.
- Cut and fill pastry: Cut the layered phyllo sheets into 4 equal squares. Spoon a portion of the spinach and feta filling onto the center of each square.
- Form parcels: Carefully fold each square into a parcel shape, sealing the edges by pressing gently with your fingers to keep the filling enclosed during baking.
- Prepare for baking: Place the sealed parcels onto the prepared baking sheet. Brush the tops with additional melted butter or olive oil to promote browning and flakiness.
- Bake: Bake the parcels in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
- Cool and serve: Remove from the oven and allow the spanakopita parcels to cool slightly before serving. This helps the filling set and prevents burning your mouth.
Notes
- Use fresh gluten-free phyllo pastry or homemade for best results and ensure all other ingredients are gluten-free for those with sensitivities.
- For a dairy-free version, substitute feta cheese with a vegan cheese alternative.
- Adjust the amount of salt depending on the saltiness of the feta.
- These parcels can be prepared ahead of time and baked just before serving for convenience.
- If phyllo sheets are brittle, cover with a damp cloth while working to prevent drying out.
