Name: Salmon Spinach Feta in Crispy Phyllo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb salmon skin removed; 3 oz fresh spinach; 1/3 cup crumbled feta; 1 shallot minced; 1 tsp oregano; 1/2 tsp salt; 1/2 tsp black pepper; 4 oz cream cheese softened; 6 sheets phyllo dough; 4 oz butter melted; 1 tbsp sesame seeds

There’s something irresistibly cozy about flaky, golden phyllo wrapped around tender salmon, spinach, and tangy feta — that’s why my Salmon Spinach Feta in Crispy Phyllo Recipe has become a go-to in my kitchen. It’s not just delicious; it’s also a real crowd-pleaser that feels fancy without too much fuss.

The image shows a close-up of two thick pieces of salmon wrapped in a flaky, golden-brown layered pastry, stacked on top of each other. Each piece has a pink, tender salmon layer in the center, surrounded by a creamy white sauce with bits of green herbs inside the pastry. The pastry is thin and crisp with multiple delicate layers visible at the edges. The dish is placed on a white surface with some scattered grains of white rice around it, and the background has a blurred green plant and a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salmon Spinach Feta in Crispy Phyllo Recipe
Top Tip
How to Serve Salmon Spinach Feta in Crispy Phyllo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salmon Spinach Feta in Crispy Phyllo Recipe

Why You'll Love This Recipe

I genuinely enjoy making this Salmon Spinach Feta in Crispy Phyllo Recipe because it delivers restaurant vibes but is surprisingly easy to prepare. The crispy phyllo crust adds a wonderful texture contrast to the creamy, flavorful filling inside, and every bite feels like a little celebration.

Perfect balance of textures: The crispy phyllo shell contrasts beautifully with the soft, creamy salmon and feta filling.
Fresh and flavorful: Spinach and oregano add bright, fresh notes that elevate the seafood.
Simple yet impressive: It looks stunning on the plate but doesn’t take hours to make.
Flexible for any meal: Works equally well for an easy dinner or special occasion appetizer.

Ingredients & Why They Work

All the ingredients here play a role—phyllo gives that crisp exterior, while the salmon provides rich protein, and the spinach-feta filling brings freshness and creaminess. Using quality, fresh salmon and good feta makes a noticeable difference, so I always try to get the best I can at the market.

Flat lay of fresh skinless salmon fillet, a handful of vibrant fresh spinach leaves, a small mound of crumbled feta cheese, one whole uncracked shallot with purple skin, a few dried oregano sprigs, a small white ceramic bowl of salt, a small white ceramic bowl of black peppercorns, a small white ceramic bowl of softened cream cheese, six thin sheets of pale phyllo dough stacked neatly, a small white ceramic bowl of melted golden butter, and a small white ceramic bowl filled with golden sesame seeds, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon: I always buy skinless for easier prep, and it flakes beautifully when cooked snug in phyllo.
Fresh spinach: Fresh over frozen ensures your parcels stay vibrant and not watery.
Feta cheese: Crumbled adds that tangy, salty punch that balances the richness of salmon.
Shallot: Brings a mild sweetness that’s gentler than onion but just as flavorful.
Oregano: I love it for that aromatic Mediterranean twist it lends here.
Cream cheese: Softened cream cheese binds the filling, making it creamy and luscious.
Phyllo dough: This is the magic crust—handle it gently to prevent tearing and keep it covered so it doesn’t dry out.
Butter: Melted and brushed liberally to ensure each phyllo layer crisps up gorgeously.
Sesame seeds: Optional, but I add them for a subtle nutty crunch on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Salmon Spinach Feta in Crispy Phyllo Recipe is how easy it is to tweak to your tastes. I sometimes swap the oregano for dill to change things up, or add a pinch of chili flakes for a little kick if I’m feeling adventurous.

Variation: Once, I added some lemon zest to the filling, which brought a refreshing brightness to the dish that my family really enjoyed.
Make it vegetarian: Replace the salmon with roasted mushrooms or artichoke hearts for a veggie-friendly version that keeps the same great flavors.
Low-carb twist: Use collard wraps instead of phyllo for a grain-free option, though you lose the signature crispiness.

Step-by-Step: How I Make Salmon Spinach Feta in Crispy Phyllo Recipe

A white plate sits on a white marbled surface, holding three main parts arranged side by side: on the left, a golden-brown rectangular pastry topped with sesame seeds that looks crisp and flaky; above it, a cluster of bright green steamed broccoli with textured, bumpy florets; on the right, a serving of fluffy white rice with soft, separated grains forming a small mound. The plate composition is clean and simple. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Shallots and Spinach for Maximum Flavor

Start by heating a splash of oil in a skillet over medium heat. Toss in the minced shallot and sauté for 2 to 3 minutes until it softens and turns slightly translucent—I always watch carefully so it doesn’t brown, which keeps the flavor sweet and gentle. Add in the fresh spinach and cook just until wilted. Overcooking here can lead to soggy filling, so I usually stir gently and remove it from heat immediately. Let the mixture cool a bit before moving to the next step.

Step 2: Mix in the Cream Cheese, Feta, and Herbs

Transfer the cooled spinach and shallot to a bowl, and fold in the cream cheese, crumbled feta, oregano, salt, and pepper. I like to use a fork or spatula to mix until it’s smooth and creamy—no big chunks of cream cheese here! This blend forms the rich, flavorful filling that perfectly complements the salmon.

Step 3: Prepare the Phyllo Layers

Lay one sheet of phyllo dough flat on your workspace and brush lightly with melted butter. Add a second sheet right on top and brush again, then a third layer, creating a sturdy but delicate base for the filling. One key tip: keep the phyllo sheets covered with a damp towel while you work to prevent them from drying out and cracking—it makes assembling these parcels so much easier.

Step 4: Assemble the Salmon Parcels

Place a salmon fillet in the center of your layered phyllo. Spoon half the spinach-feta filling over the top. Now, carefully fold all the phyllo edges up and around the salmon so it’s snugly enclosed like a little gift parcel. Brush the whole parcel with melted butter and sprinkle sesame seeds on top for that inviting golden finish. Repeat for the second fillet.

Step 5: Bake Until Gorgeous and Crispy

Pop your parcels on a parchment-lined baking sheet and slide them into a preheated 400°F oven. Bake for about 17 to 20 minutes until the phyllo turns a deep golden brown and crackles delightfully when you tap it. This step seals in all the luscious flavors and creates that satisfying crispy outer layer that’s so memorable.

Top Tip

Through cooking this Salmon Spinach Feta in Crispy Phyllo Recipe multiple times, I've learned a few things that really make the end result shine. These tips might save you some frustration and ensure your parcels come out picture-perfect every time.

Keep Phyllo Covered: Always keep unused phyllo dough wrapped in a damp cloth to avoid drying out and cracking—it’s the secret to dealing with this delicate dough smoothly.
Don’t Overfill: Use just enough spinach-feta mixture to avoid tearing the phyllo when folding and keep your parcels neat.
Butter Layers Generously: Brushing every phyllo layer with melted butter is what gives you that flaky, golden crust, so don’t skimp here!
Check Salmon Thickness: If your salmon fillets are thick, add a couple extra minutes to bake to make sure they’re fully cooked inside.

How to Serve Salmon Spinach Feta in Crispy Phyllo Recipe

Salmon Spinach Feta - Serving Suggestion

Garnishes

I usually sprinkle a bit more fresh oregano or some finely chopped parsley on top just before serving for a bright pop of color and flavor. A few lemon wedges on the side are also fantastic—I like squeezing fresh lemon over the phyllo parcels just before digging in to cut through the richness.

Side Dishes

This recipe pairs wonderfully with a crisp green salad or some roasted baby potatoes tossed in herbs. For a heartier meal, I sometimes serve it alongside garlic butter green beans or a light cucumber and tomato salad to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I like to slice these parcels into smaller pieces and arrange them on a beautiful platter with assorted olives and vibrant roasted peppers for a Mediterranean-themed spread. It’s a guaranteed crowd-pleaser and looks stunning.

Make Ahead and Storage

Storing Leftovers

I recommend letting the salmon parcels cool completely, then wrapping them tightly in plastic wrap or storing them in an airtight container in the fridge. They keep well for up to 2 days, and I find the flavors actually come together more once rested.

Freezing

I’ve successfully frozen these parcels before baking: assemble them, then wrap individually in plastic and foil before freezing. When ready to eat, thaw them overnight in the fridge and bake as usual. This method keeps the phyllo crisp and delicious without sogginess.

Reheating

To keep that crisp phyllo texture, I reheat leftovers in a 350°F oven for about 10 minutes, rather than the microwave. It warms the salmon through and revives the flaky crust perfectly.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

It’s best to use fresh spinach because it wilts beautifully and won’t release too much moisture, which can make the phyllo soggy. If you only have frozen, make sure to thaw it fully and squeeze out as much liquid as possible before using.

What type of salmon is best for this dish?

Skinless, boneless salmon fillets work best as they’re easy to wrap and cook evenly inside the phyllo. Fresh wild-caught salmon adds more flavor, but farmed is fine too if it’s fresh and high quality.

How do I prevent the phyllo from drying out while assembling?

Phyllo dough dries out very quickly. To prevent this, keep the sheets covered with a clean, slightly damp kitchen towel as you work. Only uncover the sheets you are using and work steadily. This maintains flexibility and helps prevent tearing.

Can I make this recipe ahead of time?

Yes! You can assemble the parcels and keep them refrigerated for a few hours before baking, which is great for meal prep or entertaining. Just be sure to cover them well to avoid drying out and bake from chilled, allowing a couple extra minutes in the oven if needed.

Final Thoughts

This Salmon Spinach Feta in Crispy Phyllo Recipe feels like a little touch of something special anytime you make it. Whether for a weeknight treat or sharing with friends, I know you’ll appreciate how it tastes just as lovely as it looks, and how surprisingly uncomplicated it is. I can’t wait for you to try it out and discover your own favorite way to enjoy these flaky parcels full of flavor.