Description

These Easy Gluten Free Spanakopita Parcels are flaky, golden, and packed with a savory spinach and feta filling wrapped in homemade gluten free filo pastry. Crispy on the outside and creamy inside, they’re perfect for appetizers, lunchboxes, or party platters. No one will guess they’re gluten free! #glutenfreeappetizers #spanakopita #spinachfeta #easyglutenfreerecipes

Ingredients

Scale

Spinach and Feta Filling:

450 g (16 oz) raw spinach, roughly chopped or whole baby spinach leaves
2 Tbsp olive oil
½ tsp salt (adjust to taste)
½ tsp freshly ground black pepper (adjust to taste)
225 g (8 oz) feta cheese, crumbled

Gluten Free Filo Pastry:

5 g (1 Tbsp) whole psyllium husk (or 4 g psyllium husk powder)
150 g (½ cup + 2 Tbsp) lukewarm water
200 g (1⅔ cups) plain gluten free flour blend (e.g., Doves Farm Freee or homemade)
10 g (1 Tbsp) caster/superfine or granulated sugar
5 g (2 tsp) xanthan gum (use 4 g if your flour blend contains xanthan already)
2 g (½ tsp) salt
30 g (¼ stick) unsalted butter, melted and cooled

For Assembling:

85 g (¾ stick) unsalted butter, melted (for brushing)

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Instructions

Preheat the oven to 180°C (350°F).
In a large pan, heat olive oil over medium. Add spinach, salt, and pepper. Sauté until wilted and moisture has mostly evaporated. Set aside to cool slightly.
Stir crumbled feta into the cooled spinach. Mix well and set the filling aside.
In a small bowl, mix psyllium husk with lukewarm water and let it sit for 5 minutes until a gel forms.
In a mixing bowl, combine gluten free flour, sugar, xanthan gum, and salt. Add melted butter and the psyllium gel. Mix and knead until smooth. If sticky, add a little more flour.
Divide dough into small balls. On a floured surface, roll each one out thinly to make filo sheets.
Brush each filo sheet lightly with melted butter. Layer them if desired, then cut into squares.
Place a spoonful of filling in the center of each square. Fold and seal the edges with melted butter to form parcels.
Brush the tops of each parcel with the remaining melted butter.
Bake for 25–30 minutes, or until golden and crisp. Serve warm and enjoy!

Notes

Use baby spinach for less prep and milder flavor.
The gluten free dough is best worked quickly and kept lightly floured while rolling.
You can prepare the filling a day in advance and refrigerate.
Parcels can be frozen before baking — just add 5 extra minutes to the baking time when ready.
Serve with tzatziki, yogurt dip, or a drizzle of olive oil and lemon for extra flavor.

Nutrition

Serving Size: 1 parcel
Calories: 145
Sugar: 1g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 18mg