Spinach & Salmon Phyllo Parcels: Greek-Spanakopita Salmon

Ingredients

• 8 sheetscountry-style (#10) phyllo pastry, thawed and at room temperature
• 4 fillets (170 g each)skinless salmon, 2.5 cm thick
• 113 gunsalted butter, melted
• 4 teaspoons, or moreDijon mustard
• 283 gspinach, roughly chopped
• 4spring onions, sliced
• 1 clovegarlic, grated
• ½ teaspoondried dill
• 57 gcream cheese, softened at room temperature
• 85–113 gfeta cheese, crumbled
• to tastesalt and black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Season the salmon

   Season both sides of the salmon fillets with salt and black pepper.

3. 3

   Add the mustard

   Spread about 1 teaspoon of Dijon mustard over the back of each salmon fillet.

4. 4

   Cook the spring onions

   Set a 25 cm pan over medium heat and add the olive oil and spring onions. Season lightly with salt and cook for 2–3 minutes, until softened. Add the garlic and warm it through for 20–30 seconds.

5. 5

   Wilt the spinach

   Add half the spinach and the dill, then season with salt and pepper. Once the spinach has started to wilt, add the rest and cook for 4–5 minutes, until wilted. Most of the liquid should evaporate, though the mixture will remain juicy.

6. 6

   Finish the filling

   Take the pan off the heat and stir in the cream cheese until smooth and melted. Mix in the crumbled feta, taste and adjust the seasoning if needed, then leave the filling to cool.

7. 7

   Layer the pastry

   Lay one sheet of phyllo on a clean, dry work surface and brush it lightly with melted butter. Top with a second sheet and brush that with butter too.

8. 8

   Fill the pastry

   Put one-quarter of the spinach mixture in the centre of the layered phyllo. Place one salmon fillet on top, mustard-side up.

9. 9

   Fold the parcel

   Fold the sides of the pastry over the fish and brush them lightly with butter. Roll up from the bottom to form a parcel, then place it on a parchment-lined baking tray.

10. 10

    Make the remaining parcels

    Repeat with the remaining ingredients to make three more parcels and arrange them on the tray. Brush all over with the remaining melted butter.

11. 11

    Bake until golden

    Bake on the centre rack for 15 minutes, or until golden.

12. 12

    Rest and serve

    Take the tray out of the oven and leave the parcels to rest at room temperature for 10 minutes. Serve with salad, roasted vegetables or lemon wedges.

13. 13

    Prepare ahead

    The parcels can be assembled in the morning and refrigerated before baking, then baked in the evening.

What are salmon spanakopita parcels?

Spanakopita is a Greek savoury pie associated with spinach and feta wrapped in pastry. This version borrows those flavours for individual parcels, with salmon tucked into the filling.

The layered phyllo turns crisp and golden in the oven, while the greens, cheeses and fish make a rich, savoury centre. It is a neat way to serve a fish supper with a little occasion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 43g protein, 32g carbs, 54g fat.

Salmon supplies most of the protein, while phyllo contributes carbohydrates and butter adds much of the fat. Spinach and the cheeses also contribute to the dish's nutrients and salt; serve with a generous salad or vegetables to round out the plate.

The filling's balance

Spinach first: adding it in two batches makes it easier to fit into the pan as it wilts. Cook off most of its liquid so the filling stays juicy without making the pastry soggy.

Cheese next: cream cheese softens the spinach mixture, while feta brings a salty, tangy flavour. Taste before adding more salt, as feta can be quite salty.

Handle phyllo gently

Room-temperature pastry is easier to unfold and layer than cold sheets. Keep unused sheets covered while you work so they do not dry out.

Butter between the two sheets helps them bake into separate, flaky layers. Brush lightly rather than soaking the pastry, and use a dry work surface.

Build a secure parcel

Centre the filling and fish, leaving enough pastry around the edges to fold over. Keep the mustard side facing up, as directed, and tuck the sides in before rolling from the bottom.

Place each parcel seam-side down on the lined tray. A snug fold helps keep the filling inside as the pastry puffs and crisps.

Check the bake

The stated bake is 15 minutes at 220°C, with golden pastry as the visual cue. The recipe calls for salmon fillets about 2.5 cm thick, so try to use pieces of similar thickness for more even cooking.

Let the parcels rest for 10 minutes after baking. The filling will be hot, and the short rest also makes the parcels easier to serve.

Make-ahead and serving

Assemble the parcels in the morning and refrigerate them unbaked, as the recipe suggests. Brush them with the remaining butter before baking, then bake until golden.

Serve with lemon wedges, a crisp salad or roasted vegetables. A fresh, lightly dressed side offers a pleasant contrast to the buttery pastry and creamy filling.

Recipe notes & tips

• Thaw the phyllo fully and bring it to room temperature before unfolding.
• Keep the pastry sheets you are not using covered while assembling the parcels.
• Cook the spinach until most of its liquid has evaporated before adding the cheeses.
• Let the filling cool before placing it on the phyllo so it is easier to wrap.
• Use salmon fillets of similar thickness to help them bake evenly.
• Check the parcels at 15 minutes and remove them when the pastry is golden.

Variations

• Add lemon: Stir a little lemon zest into the cooled spinach and cheese filling.
• Use fresh herbs: Swap the dried dill for chopped fresh dill.
• Add parsley: Mix chopped parsley into the filling for a fresh herbal note.
• Boost the greens: Add chopped spring greens alongside the spinach, cooking them until tender.
• Change the fish: Use another firm fish fillet of similar thickness and adjust cooking as needed.

Common mistakes to avoid

• Wet filling: Cook the spinach until most of its liquid has evaporated before mixing in the cheeses.
• Dry phyllo: Keep unused sheets covered while assembling so they do not dry and crack.
• Torn pastry: Handle the sheets gently and patch small tears with an extra piece of phyllo if needed.
• Loose folds: Tuck the sides over the filling before rolling the parcel from the bottom.
• Overbaking: Check at 15 minutes and take the parcels out once the pastry is golden.
• Skipping the rest: Leave the parcels for 10 minutes after baking so the filling is not served straight from the oven.

How to store

Refrigerate leftover parcels in an airtight container and eat within 2 days. Reheat in an oven until hot and crisp; the phyllo may soften if reheated in a microwave. Unbaked parcels can be prepared in the morning and refrigerated before baking in the evening.

Frequently asked questions