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Spinach and Feta Phyllo Parcels with Tzatziki

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 parcels


For the Phyllo parcels

200 g spinach washed

2 spring onions scallions, washed and finely chopped

1 tablespoon dill chopped

3 sundried tomatoes finely chopped

70 g feta cheese crumbled

4 sheets filo pastry chopped into 20 squares of roughly 12 x 12 cm

olive oil for brushing

For the Tzatziki

100 g Greek yogurt

1 clove of garlic minced

1 teaspoon dill chopped

2 squeezes lemon juice

salt & pepper to taste

olive oil optional


  1. Preheat the oven to 200C.
  2. Wilt the spinach in a pan, then squeeze out the water with your hands and place in a medium bowl.
  3. Add the spring onions, dill, tomatoes and cheese and set aside.
  4. Lay a pastry square on a board or clean work surface and brush with a little oil. Lay another square over the top but with the corners crossing the sides of the first square and brush with a little more oil.
  5. Place about a heaped teaspoon of spinach and feta mixture in the centre of the pastry squares and gather up the sides so that they meet in the middle. Press them together to seal your parcel.
  6. Place on a baking tray, repeat until you have made all the parcels. Brush the tops with a little more oil, then bake for 12 to 15 minutes or until the parcels are golden and crispy.
  7. Meanwhile, make the Tzatziki sauce by combining all the main ingredients, then drizzle with a little olive oil.
  8. Serve the parcels warm with the tzatziki.
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