Name: Easy Gluten Free Spanakopita Parcels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: For the filling: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 10 ounces fresh spinach, washed and chopped; ½ cup fresh dill, chopped; ¼ cup fresh parsley, chopped; 8 ounces feta cheese, crumbled; 2 large eggs, lightly beaten; ¼ teaspoon ground nutmeg; Salt and black pepper, to taste; For the pastry: 12 sheets gluten free phyllo pastry; ½ cup melted butter or olive oil (for brushing)

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These easy gluten free spanakopita parcels are my favorite way to enjoy classic Mediterranean flavors with a lighter, gluten-free twist. Golden, flaky pastry filled with a rich, savory mix of spinach, feta, and herbs makes them perfect for any occasion. Whether I’m making them as a quick snack, a party appetizer, or a light meal, they always come out delicious and satisfying.

Easy Gluten Free Spanakopita Parcels

Why You’ll Love This Recipe

I like this recipe because it’s quick, simple, and absolutely full of flavor. The spinach and feta give it that authentic Greek taste, while the gluten free pastry keeps it light and accessible for anyone avoiding gluten. I also love how versatile these little parcels are—I can serve them warm for dinner, pack them for lunch, or even bring them to gatherings and they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, washed and chopped
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
8 ounces feta cheese, crumbled
2 large eggs, lightly beaten
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste

For the pastry:

12 sheets gluten free phyllo pastry
1/2 cup melted butter or olive oil (for brushing)

Directions

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, I heat the olive oil over medium heat, then sauté the onion for about 5 minutes until softened. I stir in the garlic and cook for 1 more minute.
I add the spinach in batches, cooking until it’s wilted and most of the liquid has evaporated (about 5–7 minutes). Then I transfer it to a large bowl and let it cool for 10 minutes.
Once cooled, I mix in dill, parsley, feta, eggs, nutmeg, salt, and pepper until everything is well combined.
To assemble, I lay one sheet of gluten free phyllo on a clean surface, brush with butter or olive oil, and layer two more sheets the same way. I cut the layered phyllo into 4 strips.
I place 2 tablespoons of filling at the bottom of each strip, fold into triangles, and keep folding until I reach the end.
I brush the tops with more butter or oil, place them on the baking sheet, and bake for 20–25 minutes until golden brown and crispy.
I let them cool for about 5 minutes before serving.

Servings and timing

This recipe makes about 12 parcels. The prep time takes me 20 minutes, the baking takes around 25 minutes, and the total time is just 45 minutes. It’s simple enough for a weeknight but special enough for entertaining.

Variations

I like experimenting with different versions of these parcels:

I sometimes use ricotta alongside feta for a creamier filling.
If I don’t have fresh dill or parsley, I’ll use dried herbs (but less of them).
For more flavor, I add sautéed mushrooms or bell peppers to the filling.
To make them vegan, I swap the feta for a plant-based alternative and replace the eggs with a flax egg.

Storage/Reheating

When I make extra, I store the cooled parcels in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for 10–15 minutes until hot and crispy again. They also reheat well in the air fryer in just 5–7 minutes. For longer storage, I freeze them (already baked), wrapped individually. They keep up to 2 months and can be reheated straight from frozen.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach. I just thaw it completely and squeeze out as much water as possible before adding it to the filling.

Can I prepare them ahead of time?

Yes, I sometimes assemble them a day ahead and keep them in the fridge for up to 24 hours before baking. I just add a few extra minutes to the baking time.

What is gluten free phyllo pastry?

It’s a thin, unleavened dough made without gluten. I find it in health food stores or order it online. It’s more delicate than regular phyllo, so I handle it gently.

Can I use olive oil instead of butter for brushing?

Yes, I sometimes use olive oil. It gives a slightly different flavor but works perfectly, especially if I want a dairy-free option.

How do I keep the phyllo from drying out?

I keep the sheets covered with a damp towel while I’m working and brush each one quickly with butter or oil. This helps keep them pliable.

Conclusion

These easy gluten free spanakopita parcels are my go-to when I want something that’s both comforting and impressive. They’re flaky, savory, and full of fresh, herby flavor. I love making a batch for gatherings or just for myself when I’m craving a Mediterranean-inspired treat. Every bite tastes like a little homemade celebration.