Magic IngredientJun 2

Delicious Curried Spinach Feta Filo Parcels Recipe

As foodstylist based in the UAE, working with Turkish restaurants and home kitchens in this region, where filo is often used as either the main element or an important supporting ingredient in many dishes and products, has greatly expanded my knowledge and experience with it. From delicate layered pastries to savoury parcels and baked filo dishes, each project has taught me something new about texture, timing, moisture control, and presentation.

Curried spinach feta filo parcels

Filo pastry has always been one of those ingredients that feels delicate, dramatic, and slightly unpredictable. It dries quickly, tears easily, and needs a little patience, but the texture it creates is always worth the effort. As a food stylist working with filo pastry creations, both sweet and savoury, I have learned to appreciate the beauty of its flaky layers, golden edges, and light, crisp finish.

That love for texture inspires these curried spinach feta filo parcels. The filling is simple but flavourful, made with spinach, feta, mild curry spices, and a hint of creaminess. Wrapped in thin sheets of filo and baked until golden, they make a beautiful snack, starter, or tea-time savoury pastry.

Styling these parcels was a challenge because filo pastry does not always behave perfectly. Some edges brown faster, some layers crack, and the parcels can look too flat if not handled carefully. But that is also what makes filo so visually interesting. The flaky folds, uneven golden corners, and crisp texture give the dish a handmade elegance that I love recreating at home.

Curried spinach feta filo parcels

Preparation time: 20-25 minutes
Baking time:18-22 minutes
Serves: 5-6

Ingredients

For the filling

  • Fresh spinach, chopped 2 cups
  • Onion, finely chopped 1 small
  • Garlic, minced 2 cloves
  • Olive oil 1 tablespoon
  • Cumin powder ½ teaspoon
  • Curry powder ½ teaspoon
  • Black pepper ¼ teaspoon
  • Salt, as needed
  • Feta cheese, crumbled 100 g
  • Cream cheese or thick yogurt, optional 1 tablespoon
  • Chopped coriander or parsley, optional 1 tablespoon

For the filo parcels

  • Pastry sheets, thawed 6 to 8
  • Melted butter or olive oil, 3 to 4 tablespoons
  • Sesame seeds or nigella seeds, optional

Curried spinach feta filo parcels

Method

  • Heat olive oil in a pan and sauté the chopped onion until soft and lightly golden. Add the garlic and cook for a few seconds until fragrant.
  • Add the chopped spinach, cumin, curry powder, black pepper, and salt. Cook until the spinach wilts and the moisture reduces.
  • This step is important because too much water in the filling can make the filo pastry soggy. Remove from heat and allow the mixture to cool slightly. Add the crumbled feta cheese and mix gently.
  • If you want a creamier filling, add a spoonful of cream cheese or thick yogurt. Finish with chopped coriander or parsley if using.
  • Place the thawed filo sheets on a clean surface and cover them with a slightly damp kitchen towel.
  • Filo dries out very quickly, so keep the sheets covered while working. Take one sheet of filo and brush lightly with melted butter or olive oil.
  • Fold the sheet along the shorter side. Cut the layered sheet into two equal strips, place one on top of the other like a cross, and press it inside the muffin hole of a muffin pan.
  • Place a spoonful of the spinach feta filling, fold the corners over the filling to cover the parcels, then continue with the rest of the sheets.
  • Brush the tops of the filo parcels with melted butter or olive oil. Sprinkle sesame seeds or nigella seeds on top if desired. Bake in a preheated oven at 180°C for 18 to 22 minutes, or until the parcels are crisp and golden brown.
  • Allow them to rest for a few minutes before serving.
    • Curried spinach feta filo parcels

    Tips for Working with Filo Pastry

    Keep the filo sheets covered while working so they do not dry out.

    Do not overfill the parcels, as this can make folding difficult and may cause the pastry to tear.

    Make sure the spinach filling is not watery. A dry filling helps the parcels stay crisp.

    Brush each layer lightly with butter or oil. Too much can make the pastry heavy, while too little can make it dry.

    Bake until deeply golden, as the colour is what makes filo parcels look especially appealing in photographs.

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