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
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 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.
