Name: Spinach Feta Salmon in 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 incredibly comforting about flaky, buttery phyllo dough wrapped around tender salmon and a creamy spinach-feta filling. This Spinach Feta Salmon in Phyllo Recipe combines fresh flavors with a satisfyingly crisp texture that makes it feel special enough for guests but easy enough for a weeknight.

The image shows two thick layers of light pink cooked fish stacked on top of each other, each layer wrapped in thin, flaky, golden brown pastry that is crisp and slightly browned on edges. Between the fish and pastry, there is a creamy white layer mixed with small dark green spinach bits, adding texture and color contrast. The dish sits on a white plate placed on a white marbled surface, with some scattered white rice grains near the edge. The background is softly blurred, showing a green plant. 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 Spinach Feta Salmon in Phyllo Recipe
Top Tip
How to Serve Spinach Feta Salmon in Phyllo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Feta Salmon in Phyllo Recipe

Why You'll Love This Recipe

This recipe quickly became one of my favorites because it strikes the perfect balance between elegant and approachable. You get rich salmon paired with tangy feta and fresh spinach, all tucked into golden, crispy phyllo layers that shatter beautifully with every bite. It’s a dish that feels fancy but really just requires a bit of patience and simple ingredients.

Elegant and simple: The final dish looks impressive but comes together quickly with minimal fuss.
Flavor-packed filling: Spinach, feta, and cream cheese bring moistness and tang that perfectly complement salmon.
Textural contrast: Buttery flaky phyllo crust contrasts the tender fish inside for a satisfying mouthfeel.
Easy to customize: You can easily swap herbs or add seasonings to suit your taste.

Ingredients & Why They Work

The ingredients in this Spinach Feta Salmon in Phyllo Recipe are simple but thoughtfully chosen to play off each other’s textures and flavors. When you pick quality salmon and fresh spinach, it really shines through in the final dish.

Flat lay of fresh pink salmon fillet skin removed, a small pile of vibrant green fresh spinach leaves, crumbled white feta cheese in a small white ceramic bowl, a whole uncracked brown shallot bulb, a small white bowl of dried oregano, a small white bowl each of coarse salt and black pepper, a small white bowl of softened cream cheese, six sheets of pale beige phyllo dough stacked neatly, a small white bowl of melted golden butter, and a small white bowl filled with light tan sesame seeds, all arranged with perfect symmetry 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: Use skinless fillets for easy wrapping; fresh or thawed frozen works well.
Fresh Spinach: Adds vibrant color and a mild earthiness that balances the richness.
Feta Cheese: Crumbly and tangy, it brings a sharp contrast to the creamy filling.
Shallot: Sweated down gently, it adds subtle sweetness and depth.
Oregano: A classic herb pairing for salmon, it lends a hint of Mediterranean flavor.
Cream Cheese: Softens and binds the filling, keeping everything luscious.
Phyllo Dough: The star of the show for flaky, crispy texture – work quickly to keep it from drying.
Butter: Brushed thoroughly for that golden crunch and rich flavor.
Sesame Seeds: An optional finishing touch that adds nuttiness and visual appeal.

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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

I love personalizing this Spinach Feta Salmon in Phyllo Recipe depending on what herbs I have on hand or how indulgent I’m feeling. The beauty is you can tweak the filling without losing what makes it so comforting.

Variation: Sometimes I swap the oregano for dill or fresh parsley for a brighter herbal note—it’s fantastic either way!
Dietary swap: For a lighter option, try Greek yogurt instead of cream cheese to keep it creamy but less rich.
Extra crunch: Adding toasted pine nuts to the filling gives a lovely bite that contrasts the flakiness.
Vegetarian twist: Skip the salmon completely and stuff the parcels with a combination of roasted vegetables and feta.

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

A white plate holds three main parts: on the left side, there is a stack of bright green broccoli florets with a fresh, slightly bumpy texture; next to the broccoli, in the center, a golden brown square pastry with thin, crisp layers topped with sesame seeds, showing a slightly glossy surface; on the right side, a neat mound of soft, fluffy white rice with visible grain details. The plate sits on a white marbled surface, creating a clean and simple look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Shallots and Spinach with Care

I start by heating a splash of oil in a skillet over medium heat, then gently soften the minced shallot for about 2 to 3 minutes. You want them translucent and sweet, not browned. Then toss in the fresh spinach and cook just until wilted. If you overcook the spinach, it releases too much water, which can make your phyllo soggy later. Once done, transfer this mixture to a bowl to cool slightly while you prep the rest.

Step 2: Mix the Creamy Filling

Once the spinach mix is cool enough to handle, stir in the softened cream cheese, crumbled feta, oregano, salt, and pepper. I usually mix it with a fork until the filling is uniformly creamy but still with chunks of spinach and feta visible – that texture is everything. Taste the filling at this point; trust me, it’s the flavor heart of the recipe, so adjust seasoning if needed.

Step 3: Handle the Phyllo Dough Like a Pro

Working with phyllo can feel intimidating, but a couple of things make it smooth sailing. Lay one sheet on a clean surface and brush it lightly with melted butter—don’t skimp here because it’s what gives phyllo its crispiness and golden color. Stack two more sheets on top, each brushed with butter as well, making a neat triple-layer. If your phyllo starts drying out, cover it with a damp towel.

Step 4: Assemble Your Parcels

Place a salmon fillet in the center of your phyllo stack. Spoon half the spinach-feta mixture over the fish. Now, gently fold all the phyllo edges towards the center, sealing the salmon and filling inside a snug parcel. Brush all exposed surfaces liberally with butter and sprinkle sesame seeds on top. Repeat with the second fillet and phyllo stack. This careful wrapping keeps everything moist and locks flavors in.

Step 5: Bake to Golden Perfection

Pop your parcels on a parchment-lined baking sheet and bake at 400°F for 17–20 minutes. Keep an eye on them—the phyllo should be a deeply golden brown and crispy but not burnt. The salmon inside will be tender and perfectly cooked, with the filling bubbling gently. Let the parcels rest just a few minutes before serving to let the juices settle.

Top Tip

From my many times making this Spinach Feta Salmon in Phyllo Recipe, I’ve learned a few tips that really keep it hassle-free and delicious every time.

Keep phyllo covered: Phyllo dries out fast, so always cover unused sheets with a damp towel to keep them pliable and prevent cracking.
Butter is your best friend: Don’t skip brushing melted butter between phyllo layers—it’s the secret to that unforgettable golden crisp.
Don’t overfill: Using too much filling makes folding tricky and can cause the parcels to burst; aim for just enough to cover the salmon.
Allow resting time: Let your parcels rest for 5 minutes after baking; it finishes cooking the salmon gently and helps filling set up so it doesn’t ooze out when cut.

How to Serve Spinach Feta Salmon in Phyllo Recipe

Spinach Feta Salmon - Serving Suggestion

Garnishes

I like to keep garnishes simple—just a sprinkle of fresh dill or a wedge of lemon on the side. The citrus adds a lovely brightness that cuts through the richness, and fresh herbs echo the flavors in the filling without overpowering.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a light quinoa pilaf. Roasted asparagus or steamed green beans tossed with a little olive oil and garlic also complement the flaky fish and flaky phyllo nicely.

Creative Ways to Present

For a dinner party, I’ve served individual parcels on leaf-shaped plates with a drizzle of tzatziki or cucumber-yogurt sauce on the side. Sometimes I slice the parcels crosswise for a mini “pinwheel” effect, which makes a fun appetizer or tapas-style plate.

Make Ahead and Storage

Storing Leftovers

I store leftovers wrapped tightly in foil or an airtight container in the fridge for up to 2 days. Phyllo can lose some crispiness but reheating in a hot oven helps bring back that crunch.

Freezing

You can freeze assembled but unbaked parcels wrapped individually in plastic wrap and then foil. Freeze for up to 1 month. When ready to bake, thaw overnight in the fridge, then brush with butter and bake as directed.

Reheating

To reheat, I pop leftovers in a preheated 350°F oven for about 10–12 minutes to warm through and revive the crisp phyllo. Avoid microwaving if you want to keep that flaky texture intact.

Frequently Asked Questions:

Can I use frozen spinach in this Spinach Feta Salmon in Phyllo Recipe?

Yes, you can substitute fresh spinach with frozen spinach if needed. Just be sure to thaw it fully and squeeze out any excess moisture to avoid soggy phyllo.

What type of phyllo dough is best for this recipe?

Look for fresh refrigerated phyllo dough in your grocery store’s refrigerated section for best results. It’s more pliable and easier to work with than frozen, though frozen can be used if thawed properly.

Can I prepare the filling ahead of time?

Absolutely! The filling can be made a day ahead and refrigerated in an airtight container. Just bring it to room temperature before assembling the parcels for easier spreading.

How do I prevent phyllo from tearing when wrapping the salmon?

Handle the phyllo gently and keep it well buttered and covered to maintain softness. Folding edges gently rather than stretching or pulling helps prevent tears. If a small tear happens, just patch it with an extra phyllo sheet and butter.

Final Thoughts

This Spinach Feta Salmon in Phyllo Recipe feels like a warm hug on a plate for me—comforting, flavorful, and truly a joy to make. I always recommend giving it a try the next time you want something a little different with familiar flavors. Once you nail the technique, it becomes a go-to that impresses family and friends without the stress. So grab some phyllo and fresh spinach and let’s get cooking together—you’re going to love the flaky, savory results as much as I do!