If you’ve ever wished for a flaky, flavorful spanakopita that fits perfectly into a gluten-free lifestyle, you are in for a treat. This Easy Gluten Free Spanakopita Parcels Recipe transforms the classic Greek favorite into delicate, golden parcels packed with vibrant spinach, salty feta, and fresh herbs, all wrapped in crispy gluten-free phyllo. It’s a brilliant combination of textures and flavors that will quickly become a household staple, whether for a cozy snack, a delightful appetizer, or a light meal.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing these parcels. Each component is simple yet essential, contributing to the fresh, savory filling and the irresistibly crisp pastry exterior.
- 250 g fresh spinach: Washed and chopped, this is the star leafy green delivering a vibrant, nutritious base with a silky texture once cooked.
- 150 g feta cheese: Crumbled feta adds that signature salty tang and creamy richness that balances perfectly with the spinach.
- 1 small onion: Finely chopped for subtle sweetness and aroma when sautéed gently.
- 2 cloves garlic: Minced to boost flavor depth and add a warm, fragrant punch.
- 2 tablespoons fresh dill: Chopped dill provides a bright, herbaceous note intrinsic to Greek cooking.
- 2 tablespoons fresh parsley: Adds freshness and a gentle earthiness to the filling.
- 1 teaspoon dried oregano: Infuses an herbal Mediterranean touch that ties all the filling ingredients together.
- 1 tablespoon olive oil: Used for sautéing and brushing, it brings richness and helps crisp up the parcels.
- Salt and pepper: Season perfectly to highlight all the natural flavors.
- 8 sheets gluten-free phyllo pastry: Whether store-bought or homemade, this delicate pastry is key to keeping it gluten free without sacrificing texture.
- 3 tablespoons melted butter or olive oil: For brushing, ensuring each parcel bakes to a golden, crunchy finish.
How to Make Easy Gluten Free Spanakopita Parcels Recipe
Step 1: Preparing the Oven and Baking Sheet
Start by preheating your oven to 180°C (350°F) and lining a baking sheet with parchment paper. This step ensures your parcels will bake evenly and won’t stick, making cleanup a breeze.
Step 2: Cooking the Aromatics
Heat the olive oil in a skillet over medium heat, then add the finely chopped onion. Sauté it gently until translucent, not browned—this keeps the flavor mellow and sweet. Toss in the minced garlic and cook for another minute until fragrant, awakening the dish with its distinct warmth.
Step 3: Wilting the Spinach
Add the chopped spinach to the skillet, stirring constantly until it wilts down and releases its moisture. This step concentrates its flavors without any bitterness and creates a tender bed for the creamy feta.
Step 4: Mixing the Filling
Once the spinach mixture cools slightly, combine it in a bowl with crumbled feta cheese, chopped dill, parsley, dried oregano, and a pinch of salt and pepper. This harmonious blend creates the filling that makes these parcels utterly irresistible.
Step 5: Preparing the Phyllo Layers
Lay one sheet of gluten-free phyllo on a clean surface and brush it lightly with melted butter or olive oil. Place a second sheet on top and brush again. This layering and brushing trick gives you that beautifully flaky, crisp texture everyone loves in spanakopita.
Step 6: Cutting and Filling
Cut the double-layered sheets into four equal squares and spoon a generous amount of spinach mixture onto the center of each. Be sure not to overfill, so the parcels seal properly and bake evenly.
Step 7: Folding the Parcels
Fold each square carefully into a neat parcel, pressing the edges firmly to seal in the filling. This seals moisture inside, promising juicy bites and prevents leakage during baking.
Step 8: Baking to Golden Perfection
Place the parcels on your prepared baking sheet, brush the tops with the remaining melted butter or olive oil, and bake for 20 to 25 minutes. Watch as they achieve a mouthwatering golden brown and satisfyingly crisp crust you just can’t wait to bite into.
Step 9: Cooling Before Enjoying
Let the parcels cool slightly after baking. This brief rest allows the filling to settle so every bite holds together beautifully and the flavors fully develop on your palate.
How to Serve Easy Gluten Free Spanakopita Parcels Recipe
Garnishes
These parcels love a light sprinkle of fresh chopped parsley or dill on top for an extra pop of green and freshness. A wedge of lemon on the side is perfect for squeezing over just before eating, adding a bright, zesty kick that lifts the feta and herbs.
Side Dishes
Pair your spanakopita parcels with a crisp Greek salad full of juicy tomatoes, cucumbers, olives, and a drizzle of olive oil and vinegar. For a heartier meal, a simple bowl of lemony roasted potatoes or a chilled tzatziki dip complements the parcels wonderfully.
Creative Ways to Present
Serve your parcels on a rustic wooden board with a bowl of tzatziki for dipping, or arrange several on a large platter garnished with edible flowers and fresh herbs. For parties, these bite-sized parcels make excellent finger food that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They keep well for up to 3 days and still retain their delicious flavor and texture when reheated properly.
Freezing
You can freeze the uncooked parcels by placing them on a tray to freeze individually before transferring to a freezer-safe bag or container. This trick prevents them from sticking together and lets you bake fresh parcels directly from frozen—add an extra 5-7 minutes to baking time.
Reheating
To revive that perfect crispness, reheat parcels in a preheated oven at 175°C (350°F) for about 10-12 minutes instead of microwaving. This gentle heat will warm through the filling while keeping the gluten-free phyllo delightfully crunchy.
FAQs
Can I use frozen spinach for this recipe?
Yes, frozen spinach works well if fresh isn’t available. Just be sure to thaw it completely and squeeze out all excess moisture so your filling isn’t soggy.
Is store-bought gluten-free phyllo pastry easy to find?
Depending on your location, some specialty or health food stores carry gluten-free phyllo. Alternatively, you can make your own or substitute with thin gluten-free pastry sheets.
Can I make these parcels vegan?
Absolutely! Replace the feta with a plant-based cheese alternative and use olive oil instead of butter for brushing. The filling remains flavorful and satisfying.
How do I prevent the parcels from falling apart?
Brushing between each phyllo layer and pressing the edges firmly when folding ensures the parcels stay sealed during baking and hold their shape well.
What is the best way to serve these parcels for a party?
Serve warm with small bowls of dips like tzatziki or hummus nearby, and garnish with fresh herbs and lemon wedges for a beautiful, inviting spread that’s easy for guests to enjoy.
Final Thoughts
This Easy Gluten Free Spanakopita Parcels Recipe effortlessly brings together the beloved flavors of Greek cuisine with the convenience of gluten-free baking. From its vibrant spinach filling to its crisp, flaky crust, it’s absolutely a dish worth making again and again. Whether you’re cooking for yourself or entertaining friends, these parcels are bound to charm everyone’s taste buds and leave you eager to share this joy-filled recipe.
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Easy Gluten Free Spanakopita Parcels Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
These Easy Gluten Free Spanakopita Parcels are a delicious and healthy twist on the classic Greek spinach and feta pie. Made with fresh spinach, aromatic herbs, and crumbly feta cheese, all wrapped in crispy gluten-free phyllo pastry, these golden parcels are perfect as appetizers or a light snack. Quick to prepare and bake within 40 minutes, they bring a flavorful Mediterranean touch to your table without any gluten.
Ingredients
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 Oven: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent and soft, then add the minced garlic and cook for another minute until fragrant.
- Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, releasing its moisture. Remove from heat and allow the mixture to cool slightly to avoid wilting the herbs and cheese later.
- Mix Filling: In a bowl, combine the cooked spinach mixture with crumbled feta cheese, chopped dill, parsley, dried oregano, salt, and pepper. Mix well to distribute flavors evenly.
- Prepare Phyllo Sheets: Lay one sheet of gluten-free phyllo pastry on a clean flat surface and brush it lightly with melted butter or olive oil. Layer a second sheet on top and brush again to ensure crispiness and easy folding.
- Cut and Fill: Cut the layered phyllo sheets into 4 equal squares. Spoon an appropriate amount of the spinach filling onto the center of each square.
- Form Parcels: Fold each square into a parcel by bringing edges together and pressing gently to seal, creating neat little packages that hold the filling securely.
- Prepare for Baking: Place the prepared parcels on the lined baking sheet. Brush the tops generously with melted butter or olive oil to promote browning and a crisp texture.
- Bake: Bake in the preheated oven for 20-25 minutes, until the parcels turn golden brown and crispy on the outside.
- Cool and Serve: Remove from oven and allow to cool slightly before serving to let the filling set and to avoid burns.
Notes
- For extra flavor, add a pinch of nutmeg to the spinach and feta filling.
- You can substitute olive oil for butter for a vegan version, but ensure your feta is plant-based or use a vegan cheese alternative.
- Ensure phyllo sheets remain covered with a damp towel while working to prevent drying out and breaking.
- These parcels can be made ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
- Serve warm with a squeeze of fresh lemon juice to brighten the flavor.
