If you’re dreaming of crispy, golden spinach and feta parcels but need a gluten-free solution, let me introduce you to these Easy Gluten Free Spanakopita Parcels. This modern twist on a beloved Greek appetizer delivers all the flaky, cheesy satisfaction of the original—without the gluten. These parcels are perfect for entertaining (hello, impressive party tray!) or for elevating your snack game. Whether you’re already a fan or this is your first brush with spanakopita, this fuss-free recipe brings flavor, texture, and a fun, hands-on baking experience to your kitchen.
Ingredients You’ll Need
The ingredient list for Easy Gluten Free Spanakopita Parcels is refreshingly simple, but every element is purposeful. Each item is chosen to build layers of flavor, bring creamy and tangy textures, and ensure the classic phyllo crunch that makes spanakopita so irresistible.
- Olive oil: Adds rich flavor and helps sauté the onions and garlic to savory perfection.
- Yellow onion: A finely chopped onion forms the sweet, aromatic base of the filling.
- Garlic: Minced garlic amps up the depth—don’t skip it for that signature Mediterranean note.
- Fresh spinach (or thawed frozen): The heart of the filling; if using frozen, make sure to squeeze it dry for the best texture.
- Salt: Brings out the natural flavors of the veggies and cheese.
- Black pepper: Adds a peppery warmth that balances the dairy’s richness.
- Nutmeg: Just a pinch gives a classic hint of earthiness to the filling.
- Feta cheese: Provides those creamy, tangy pops of flavor every good spanakopita needs.
- Ricotta (or dairy-free alternative): Lends extra moisture and silkiness—opt for plant-based if you need dairy-free.
- Large egg: Helps bind the filling so it stays creamy but not runny.
- Gluten-free phyllo dough sheets: The secret to that signature crunch; keep them covered with a damp towel to prevent drying as you work.
- Melted butter or olive oil: Brushed on the phyllo for color and crispiness—choose your favorite (or combine both!)
How to Make Easy Gluten Free Spanakopita Parcels
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures your parcels bake evenly and don’t stick, plus makes cleanup extra breezy.
Step 2: Sauté the Aromatics and Spinach
Warm the olive oil in a skillet over medium heat. Toss in your chopped onion and garlic, sautéing until everything is soft and fragrant, about 4 to 5 minutes. If you’re using fresh spinach, add it now and cook until it’s just wilted. For frozen spinach, just heat through. Then, remove the skillet from the heat and let the mixture cool for a few minutes—this helps prevent your filling from scrambling the egg in the next step.
Step 3: Mix Up the Filling
In a mixing bowl, combine the cooled spinach mixture with salt, pepper, and nutmeg. Add the feta, ricotta, and egg, stirring well until the ingredients are thoroughly blended. The final filling should be creamy but chunky, flecked with cheese and still speckled green from the spinach.
Step 4: Build and Fill
On a clean, dry surface, lay out one sheet of gluten-free phyllo dough. Quickly and gently brush with melted butter or olive oil. Top with another phyllo sheet, brush again, and then use a sharp knife or pizza cutter to slice into 3 or 4 even rectangles depending on the size you prefer. Place 1 to 2 tablespoons of filling at the short end of each rectangle, then fold up triangle-style (like a flag), brushing lightly with more oil as you go. Keep the phyllo covered with a damp towel in between to prevent it from drying out.
Step 5: Bake to Golden Perfection
Arrange all your assembled parcels onto the prepared baking sheet, making sure there’s a bit of space between each one. Brush the tops with the remaining butter or oil for that crave-worthy shine and crunch. Slide them into the oven and bake for 18 to 22 minutes, or until they’re crisp and beautifully golden. Serve warm and enjoy every flaky, melty bite!
How to Serve Easy Gluten Free Spanakopita Parcels
Garnishes
Easy Gluten Free Spanakopita Parcels shine even brighter with a sprinkle of sesame seeds, a shower of fresh dill or parsley, or a squeeze of lemon right before serving. These little extras provide contrasting color and a pop of fresh, zesty flavor that lifts each bite.
Side Dishes
I absolutely love to pair these parcels with a crisp Greek salad, a dish of tangy olives, or a creamy tzatziki for dipping. Light soups or roasted veggies also round out the meal, making these parcels work beautifully as a starter or part of a mezze spread.
Creative Ways to Present
Try stacking Easy Gluten Free Spanakopita Parcels pyramid-style on a platter for a party, or serve them nestled in parchment wrappers for an easy grab-and-go snack. You can even tuck sprigs of fresh herbs or edible flowers around the platter for a show-stopping, festive look.
Make Ahead and Storage
Storing Leftovers
If you have leftover parcels, let them cool completely before storing in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and can easily be revived in the oven for that satisfying crunch.
Freezing
Easy Gluten Free Spanakopita Parcels are freezer-friendly! Arrange unbaked or fully baked, cooled parcels on a tray until frozen through, then transfer to a zip-top bag or container. They’ll keep for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To maintain their crispiness, reheat the parcels in a 350°F (175°C) oven for 8 to 10 minutes. Avoid the microwave if possible, which can soften the phyllo. For best results, place them on a wire rack set inside a baking sheet.
FAQs
Can I make Easy Gluten Free Spanakopita Parcels fully dairy-free?
Yes! Simply substitute plant-based feta and ricotta alternatives, and use olive oil for brushing the phyllo—this way you keep it totally dairy-free without sacrificing flavor or creaminess.
What’s the best way to keep gluten-free phyllo from breaking?
Work gently and keep the sheets covered with a lightly damp towel while assembling. Gluten-free phyllo is more delicate than regular, so patience and a bit of extra olive oil or butter for brushing make all the difference.
Can I use other greens instead of spinach?
Absolutely—feel free to try chopped Swiss chard, kale (stems removed), or even a mix of tender greens. Just be sure to sauté and drain them well to avoid excess moisture in the filling.
Could I make mini versions for appetizers or parties?
Definitely! Just cut your phyllo into smaller rectangles, use a heaping teaspoon of filling per parcel, and adjust baking time as needed until they are golden and crisp. Bite-sized means more to share (or to keep for yourself!).
What happens if my phyllo cracks or tears?
No worries—just patch any cracks with a small extra piece of dough and a brush of oil. Once baked, small imperfections will disappear, and every parcel will still taste delicious.
Final Thoughts
There’s something truly special about sharing homemade Easy Gluten Free Spanakopita Parcels with friends and family—the crispy layers, melty cheese, and vibrant spinach never fail to bring a smile. Whether you’re cooking for a celebration or simply treating yourself to a joyful snack, I hope you’ll give this recipe a try and fall in love with just how easy and satisfying it really is!
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Easy Gluten Free Spanakopita Parcels Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8–10 parcels
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Greek-Inspired
- Diet: Gluten-Free, Vegetarian
Description
These easy gluten-free spanakopita parcels are a delicious twist on the classic Greek spinach pie. Crispy phyllo dough triangles filled with a flavorful mixture of spinach, feta, and ricotta, these make for a perfect appetizer or snack.
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 6 oz fresh spinach (or thawed frozen spinach, squeezed dry)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup crumbled feta cheese
- 1/4 cup ricotta or dairy-free alternative
- 1 large egg
Other:
- 8 gluten-free phyllo dough sheets (thawed if frozen)
- 2 tablespoons melted butter or olive oil (for brushing)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté onion and garlic: In a skillet over medium heat, warm the olive oil. Add chopped onion and garlic, sautéing until soft and fragrant, about 4–5 minutes.
- Cook spinach: Add fresh spinach and cook until wilted. Remove from heat and let cool slightly.
- Prepare filling: In a bowl, combine the cooked spinach mixture with salt, pepper, nutmeg, feta, ricotta, and egg. Stir until fully combined.
- Assemble parcels: Lay out one sheet of gluten-free phyllo dough on a clean surface and lightly brush with melted butter or oil. Top with a second sheet and brush again. Cut into 3–4 rectangles. Place filling at one end of each rectangle and fold into triangle parcels, brushing lightly with oil as you fold. Repeat with remaining sheets and filling.
- Bake: Place parcels on the baking sheet, brush tops with more oil or butter, and bake for 18–22 minutes or until golden and crisp. Serve warm.
Notes
- Keep phyllo covered with a damp towel while working to prevent drying out.
- These can be made ahead and reheated in the oven for a crispy texture.
- For dairy-free, use plant-based feta and ricotta alternatives.
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