These crispy filo parcels are the perfect appetizer to share and really fun to put together. The filling, packed with healthy leafy greens, fresh herbs and feta cheese, pairs so well with the crispy, flaky filo pastry which is then baked to golden perfection. These little parcels can be assembled ahead of time, or, even baked several hours before you need them!
Tips for Working with Filo Dough
If you have never used filo pastry before, you might think of it as intimidating. The reality is far from it, especially when assembling easy appetizers such as this one. Filo is very forgiving and mistakes, like a little tear here and there, will go unnoticed. Here are a few tips for guaranteed success every time you work with filo.
- Do not let it get dry: filo pastry is essentially made with just flour and water, which results in light dishes with great, crispy texture. The lack of fat in filo also means that it can dry out quickly, which is why we should keep it covered with a clean towel, while we work with it.
- Do not let it get wet: filo does not like to get wet and soggy. That is why our filling should be relatively dry.
- Olive oil on each layer: each layer of filo needs to be brushed with olive oil or melted butter; this will make it more pliable and easier to form into the shape we want without tearing.
- Before you use it: make sure that the filo dough is completely defrosted in the refrigerator overnight and then allowed to sit on your counter for half an hour before using.
- Use good quality filo: finally, and most importantly as it will make your work easier, look for good quality filo. I like to use Fillo Factory filo and puff pastry.
Ingredients to make the Crispy Filo Parcels
- Filo Pastry: good quality filo pastry will make working with it a breeze (my favorite is from Fillo Factory which comes in the standard 14″ x 18″ size we need for this recipe)
- Chard: this incredibly tasty and mild leafy green, is nutrient rich, very popular in the Mediterranean countries, and its tops look similar to beets leaves
- Spinach: regular or baby spinach can be used here
- Onion: red onion or regular yellow
- Scallions: green onions or a leek would also work well
- Fresh Herbs: Italian flat parsley and fresh dill; dried herbs are just not good substitutes for this recipe
- Extra Virgin Olive Oil: always!
- Greek Feta cheese: I need not say more?
- Sea Salt and Freshly Ground Black Pepper: the minimum of seasoning lets the ingredients shine through
How to Make the Crispy Filo Parcels – Step by Step
- Prep all the vegetables: chop the chard stems and the onions, chop the spinach and the chard leaves, mince the fresh herbs (can be done ahead of time)
- Sauté the chopped chard stems and the onions
- Cook the greens: Add the chopped greens to the pan and cook until wilted. Add the herbs and the Feta cheese to make the filling
- Form the Parcels: place a tablespoon of the filling in the center of three filo squares
- Enclose the filling: bring the edges together and twist to enclose the filling. Brush the tops with some olive oil
- Bake: place on a baking sheet and bake until golden brown
What to Serve with The Crispy Filo Parcels:
These crispy filo parcels are really the perfect appetizer. If you are entertaining, you can build a whole spread of appetizers around them which will go so well with cocktails or some nice, crisp white wine. A few ideas include: the flavorful Marinated Olive Medley, the delicious Mediterranean Meze Platter, the easiest Feta-Stuffed Filo Cigars, reader (and family!) favorite Bacon-Wrapped Dates stuffed with Asiago, the Irresistible Crostini as well as many more from the blog’s archives and the appetizer section that is full of delicious and well-tested recipes!
Assemble them ahead of time:
To prepare them ahead of time, form them completely, wrap them and place in an airtight plastic container. Refrigerate for up to two days. Before baking, remove them from the refrigerator while you warm up the oven. Place the parcels on a baking pan, brush them with some olive oil and then bake until golden brown.
This delicious recipe is my newest collaboration with Fillo Factory. You can find their filo dough as well as puff pastry and kataifi, at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- ½ package Filo pastry (I use Fillo Factory, 14”x18”)
- 1 bunch rainbow chard (about ¾ lb.)
- 5 oz. fresh baby spinach
- 4-5 scallions or thin green onions
- ½ red onion
- ½ cup fresh parsley
- ¼ cup fresh dill
- 4 oz. Greek Feta cheese (block of cheese in brine), crumbled
- ½ cup extra virgin olive oil
- ½ tsp sea salt and ¼ tsp. freshly ground pepper
- Remove the thawed filo from the refrigerator and allow it to sit at room temperature while you prepare the filling.
- Wash, trim, and dry the vegetables and the fresh herbs. Chop the stems of the chard along with the onions and place them aside. Chop the leaves of the chard and the spinach and place them aside. Mince the parsley and the dill and place them aside.
- Heat a deep skillet over medium-high. Add 2 tablespoons of olive oil and sauté the chard stems and the onions for 3-4 minutes. Add chopped chard and spinach leaves and cook for a little longer to soften them. Once the greens are wilted, remove them from the heat and place them in a small colander. Squeeze out the liquid and put them in a medium bowl. Add the crumbled Feta cheese, the fresh herbs, and the seasoning then mix to combine.
- Turn on the oven to 360° F.
- Remove the filo from its packaging. Lay one sheet of the filo (14”x18”) on a clean work surface with the narrow side in front of you. Brush lightly with some olive oil and fold it in half lengthwise so you now have one long piece of filo which is 7”x18”. Brush some more olive oil over this strip of filo. Cut this into three equal pieces of 7”x 6” each. Place a heaping tablespoon of the filling in the center of each piece. Gather the opposite corners and the edges together towards the center, carefully twisting and slightly pressing each to enclose the filling and seal the little filo packages.
- Place the filo parcels on a parchment-lined baking pan. Repeat with more filo until you have finished all the filling. Lightly brush them with some olive oil and bake for about 15 minutes or until golden brown and crispy. Remove from the oven, place on paper towels to absorb some of the olive oil, and serve!
°THANK YOU FOR READING MY BLOG POST AND FOR FOLLOWING ALONG!
If you love this recipe, please consider giving it a star rating. It will help people discover my recipes online. Your support is greatly appreciated! 
Love this recipe! Little spanikopita like parcels. The greens are so spring!!
Thanks for another great recipe, Marilena.
Thank you so much, Lauren! Yes, the filling is similar to spanakopita, the chard gives them such a great flavor profile too. Definitely a great recipe for spring, as you can replace these greens with other tender spring greens you might have on hand!
What great photos! These really are as good as they look and SOOOOO easy to put together! Not as intimidating as spanakopita, but every bit as good, these are the perfect appetizer. Thank you again for this great recipe!
I am so glad you liked this appetizer so much. It is an easy way to feel comfortable working with filo, for sure:)
Thank you for sharing!
Beautiful pictures! I love the chard in the recipe!
Yes, the chard gives them an amazing flavor! I am so glad you like my photos too, thank you Kathy!
Can you freeze parcels once you have made a batch and cook from froZen when needed
Hi Lynn,
Yes, you can feeze the parcels once you made them. Bring them to room temperature for only 10-15 minutes before baking. Brush with olive oil and bake – you might need to adjust slightly the cooking time!