If you’ve ever craved the classic flavors of Greek spanakopita but need a gluten-free option, you are going to love this Easy Gluten Free Spanakopita Parcels Recipe. It perfectly captures the flaky, savory charm of traditional spanakopita using gluten-free phyllo sheets. Each parcel is packed with vibrant spinach, tangy feta, fresh herbs, and just the right hint of garlic and onion, making it a delightful bite whether for a snack, appetizer, or main dish. Trust me, this recipe is a game-changer for anyone looking to enjoy spanakopita without compromising on taste or texture.
Ingredients You’ll Need
The beauty of this Easy Gluten Free Spanakopita Parcels Recipe lies in its simple yet flavorful ingredients. Each item plays an essential role, from the earthy spinach and salty feta to the aromatic herbs and crispy gluten-free phyllo, creating a harmonious and mouthwatering filling wrapped in golden parcels.
- 250 g fresh spinach: Provides a fresh, slightly earthy flavor and vibrant green color that is the heart of the filling.
- 150 g feta cheese: Adds creamy tanginess and savory depth that balances the spinach perfectly.
- 1 small onion: Finely chopped to bring sweetness and a subtle crunch after sautéing.
- 2 cloves garlic: Minced to infuse a gentle pungency and enhance all other flavors.
- 2 tablespoons fresh dill: Offers a delicate herbal note that is signature to traditional spanakopita.
- 2 tablespoons fresh parsley: Adds freshness and brightness to the filling mix.
- 1 teaspoon dried oregano: Contributes a warm, slightly bitter touch that rounds out the herbs.
- 1 tablespoon olive oil: Used for sautéing to create a rich base and bring ingredients together.
- Salt and pepper: To taste, enhancing all the flavors without overwhelming them.
- 8 sheets gluten-free phyllo pastry: The star crust that wraps the filling in a crisp, delicate shell.
- 3 tablespoons melted butter or olive oil: For brushing, ensuring a gorgeous golden finish and extra crispness.
How to Make Easy Gluten Free Spanakopita Parcels Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Sauté the Aromatics
Warm the olive oil in a skillet over medium heat. Add the finely chopped onion and cook until it’s translucent, softening the sharpness into sweet warmth. Toss in the garlic and sauté for another minute to bring out its rich aroma without overpowering the dish.
Step 3: Cook and Cool the Spinach
Add your washed and chopped fresh spinach to the skillet. Cook until the leaves have fully wilted, releasing their moisture and blending beautifully with the sautéed onion and garlic. Remove from heat and allow the mixture to cool slightly—this step prevents the phyllo from becoming soggy later.
Step 4: Mix the Filling
In a mixing bowl, combine the slightly cooled spinach mixture with crumbled feta cheese, fresh dill, parsley, dried oregano, salt, and pepper. Stir thoroughly so every bite is infused with those classic Greek flavors.
Step 5: Prepare the Phyllo Layers
Place one sheet of gluten-free phyllo pastry on a clean surface. Brush it lightly with melted butter or olive oil to add moisture and help it crisp up during baking. Lay a second phyllo sheet on top and brush again. This layering technique ensures a sturdy yet delicate parcel.
Step 6: Cut and Fill
Carefully cut the layered phyllo into 4 equal squares. Spoon a generous portion of the spinach filling onto the center of each square, ready to be wrapped.
Step 7: Fold the Parcels
Fold each filled square into a neat parcel, pressing the edges gently to seal in the flavorful filling. This step is crucial to prevent any delicious filling from escaping during baking.
Step 8: Arrange and Brush
Place each parcel on the prepared baking sheet. Brush the tops again with melted butter or olive oil—this extra step guarantees that golden, irresistible crust every time.
Step 9: Bake Until Golden
Pop your parcels into the preheated oven and bake for 20 to 25 minutes, until they turn golden brown and achieve that perfect crispiness that makes eating these so satisfying.
Step 10: Cool Slightly and Serve
After baking, give your parcels a few minutes to cool slightly—this helps the filling set just enough so you don’t burn your mouth but still enjoy them warm and inviting.
How to Serve Easy Gluten Free Spanakopita Parcels Recipe
Garnishes
Garnish your spanakopita parcels with a sprinkle of fresh dill or parsley for a burst of color and an added refreshing herbal note that complements each bite.
Side Dishes
These parcels pair beautifully with a crisp Greek salad, tzatziki sauce, or even some roasted lemon potatoes. Together, these sides create a balanced and satisfying meal with Mediterranean flair.
Creative Ways to Present
For a charming party platter, arrange the parcels alongside olives, cherry tomatoes, and slices of cucumber. You can also serve them stacked with a drizzle of honey for a sweet-savory twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover spanakopita parcels can be stored in an airtight container in the refrigerator for up to 3 days. Keep them crisp by reheating just before serving.
Freezing
To freeze, place the uncooked parcels on a baking sheet and freeze until firm. Then transfer to a freezer-safe container. When ready, bake from frozen, adding a few extra minutes to the cooking time to ensure they cook through.
Reheating
Reheat your parcels in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until warmed through and the outside regains its crispness. Avoid microwaving as this can make the pastry soggy.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out as much moisture as possible before using. This prevents soggy parcels and helps the filling hold together nicely.
Is there a vegan version of this recipe?
Absolutely! Swap the feta cheese for a vegan cheese alternative or seasoned tofu crumble, and use olive oil instead of butter for brushing. The result is still delicious and packed with flavor.
Where can I find gluten-free phyllo pastry?
Gluten-free phyllo pastry is becoming more widely available at specialty grocery stores and online. If you can’t find it, some recipes allow for layering thin gluten-free crepes or tortillas as a creative substitute.
How do I make sure the parcels don’t fall apart while baking?
Sealing the edges firmly when folding and brushing each phyllo layer with butter or oil are critical. These steps help hold the shape and create a sturdy yet flaky exterior.
Can these parcels be made smaller or larger?
Definitely! You can cut the phyllo sheets into smaller or larger squares depending on your serving needs. Just adjust the filling amount accordingly and baking times if necessary.
Final Thoughts
There you have it — a delightful, approachable Easy Gluten Free Spanakopita Parcels Recipe that’s sure to become a staple in your kitchen. It captures all the vibrant flavors of classic spanakopita with a gluten-free twist that everyone can enjoy. So go ahead, embrace this recipe and bring a little taste of Greece to your table with these crispy, savory parcels everyone will rave about!
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Easy Gluten Free Spanakopita Parcels Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 parcels
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
These Easy Gluten Free Spanakopita Parcels offer a delicious twist on the traditional Greek spinach pie, featuring a savory spinach and feta filling wrapped in crispy gluten-free phyllo pastry. Perfect as a tasty appetizer or light meal, these parcels are flavorful, easy to prepare, and suitable for those avoiding 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) and line a baking sheet with parchment paper to prepare for baking the parcels.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Sauté the onion until it becomes translucent, then add the minced garlic and cook for an additional minute to release the flavors.
- Cook Spinach: Add the chopped spinach to the skillet and cook until wilted. Remove from the heat and let the mixture cool slightly so it combines well without cooking the cheese later.
- Combine Filling Ingredients: In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, fresh dill, fresh parsley, dried oregano, salt, and pepper to create a flavorful filling.
- Prepare Phyllo Layers: Place one sheet of gluten-free phyllo pastry on a clean surface and brush it lightly with melted butter or olive oil. Layer another sheet on top and brush again to ensure crispness and prevent dryness.
- Cut and Fill Pastry: Cut the layered phyllo sheets into 4 equal squares. Spoon the spinach and feta filling generously onto the center of each square.
- Form Parcels: Fold each square into a parcel by bringing the edges together and pressing gently to seal the filling inside.
- Arrange on Baking Sheet: Place the parcels onto the prepared baking sheet. Brush the tops of each parcel with additional melted butter or olive oil to promote browning and crisp texture.
- Bake: Bake in the preheated oven for 20-25 minutes or until the parcels are golden brown and crispy on the outside.
- Serve: Remove from the oven and allow to cool slightly before serving to enjoy warm, flaky, and flavorful spanakopita parcels.
Notes
- Make sure to squeeze out excess water from the cooked spinach to prevent soggy parcels.
- For a dairy-free version, substitute feta cheese with a vegan cheese alternative.
- Gluten-free phyllo pastry can sometimes be more delicate; handle sheets gently to avoid tearing.
- These parcels can be prepared ahead of time and baked just before serving for freshness.
- Serve with a side of tzatziki or a simple Greek salad for a complete meal.
