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Crisp, golden filo pastry filled with spinach, garlic and tangy feta: these spinach feta filos are shaped into dainty little bows, making them a perfect party bite, a lunch, or a crowd-pleasing snack. They bake in under 25 minutes, use simple everyday ingredients, and look far fancier than the effort involved.
This recipe for spinach feta filos is so quick and easy, I just like to do it in a bow shape as I think it looks cute but actually, making these in a parcel shape is just as good. They’re spanokopita-inspired inspired almost with the spinach, feta and filo, and then I like to finish them with a drizzle of honey and some sesame seeds.
Table of Contents
Why you will love this recipe:
- Crisp, elegant bow shapes make them so cute and dainty!
- Simple ingredients and quick assembly (spinach, garlic, feta, filo).
- Make-ahead and freezer-friendly for effortless entertaining.
- The combination of creamy feta, spinach, crisp feta is so delicious.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Filo pastry – these are thin and crisp sheets of pastry, often used in Eastern Mediterranean cooking. You can find it in most large supermarkets these days to make these spinach feta filo bows.
Feta – for best flavour, try to use ‘feta’ and not ‘Greek-style salad cheese’. The latter is often made with cow’s milk, so it lacks the tanginess that you usually get from feta, which is typically made with sheep’s milk
Butter – either salted or unsalted butter works.
Substitutions and Variations:
These bow-shaped filos can be pimped with so many things:
- Lay down some caramelised onions for some sweetness
- Add lemon zest for a citrus twist.
- Add chilli flakes for heat
- Mixing in chopped fresh dill or parsley
To make a parcel rather than a bow:
If making a spinach feta filos parcel, I would mix together the drained spinach, feta and seasonings and then use that.
- Use two sheets of filo brushed with melted butter, just as in the main recipe.
Cut the layered sheets into three equal strips lengthways. - Place 1 tablespoon of the spinach–feta mixture at the bottom of each strip, about 2–3cm from the edge.
- Fold the bottom edge up over the filling, then fold in the sides slightly to enclose it. Continue folding upwards in small rectangles (like folding a letter or small envelope) until you reach the top.
- Place seam-side down on a lined tray, brush with butter, and bake at 190°C (170°C fan) for 20–25 minutes until golden and crisp.
Here’s how to make simple spinach feta filo bows:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat your oven to 190°C (fan 170°C). Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place a second sheet on top and brush again.
TWO: Pinch the middle of the pastry gently to mark the centre.
THREE: Spoon a small amount of the spinach onto each side of where you have pinched. Add some feta on top of the spinach.
FOUR: Fold up the edges of the pastry to meet in the centre, forming a bow shape, encasing the spinach and feta.
FIVE: Cut a thin strip of filo pastry and wrap it around the middle to secure the “bow”. Brush all over with more melted butter. Sprinkle with sesame seeds.
SIX: Repeat with the remaining sheets and filling. Arrange the bows on a baking tray lined with parchment paper. Bake for 20-25 minutes, until golden and crisp.
Cooking Tips:
Filling too wet? Drain the spinach really well – you should be able to squeeze out several tablespoons of liquid.
Browning too fast? Move the tray down a shelf or cover loosely with foil for the last few minutes.
Soft bottoms? Bake on parchment-lined metal trays and cool on a rack to maintain crispness.
Frequently Asked Questions
Drain the spinach really well to stop the filo turning soggy. You want to press it in a sieve or add it to a clean kitchen towel and squeeze until no more moisture drips.
Yes, spinach feta filo parcels freeze well. Freeze unbaked on a tray, then transfer to a freezer bag or tupperware. Bake straight from frozen, adding 5–8 minutes to the cooking time.
I find about 75-100g butter for 8 sheets works well but it depends how heavy-handed you are. You want them evenly covered but not drowning in butter, so you can always melt more if needed.
Other recipes you might enjoy:
If you love filo pastry like this spinach feta filos, you might want to try my honeyed feta saganaki. For a more Greek theme, try my lemon, dill and chicken orzo or my lemon and feta one-tray chicken.
Christmas Recipes
Brie and Cranberry Filo Parcels
Comfort Food
Crispy Potato Tart with Filo, Brie & Pancetta
Smoked Salmon Recipes
Smoked Salmon Pâté with Dill and Lemon
Lunch Recipes
Torta Pasqualina
If you tried this Spinach Feta Filo Bow recipe or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Spinach & Feta Filo Bows
Ingredients
- 250 g spinach
- 1 small garlic clove, or half a large one, finely chopped
- Olive oil
- Salt and freshly ground black pepper
- 200 g feta, chopped
- 75 g butter, melted (for brushing and assembling)
- 8 sheets of filo pastry
- Sesame seeds, for sprinkling
Instructions
- Heat a drizzle of olive oil in a large frying pan over medium heat.
- Add the garlic and cook gently for about 30 seconds, just until fragrant.
- Add the spinach and cook until completely wilted. Season lightly with salt and freshly ground black pepper.
- Tip the spinach mixture into a sieve or colander and press firmly to squeeze out as much liquid as possible. Set aside to cool.
- Preheat your oven to 190°C (fan 170°C). Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place a second sheet on top and brush again.
- Pinch the middle of the pastry gently to mark the centre.
- Spoon a small amount of the spinach onto each side of where you have pinched. Add some feta on top of the spinach.
- Fold up the edges of the pastry to meet in the centre, forming a bow shape, encasing the spinach and feta.
- Cut a thin strip of filo pastry and wrap it around the middle to secure the “bow”. Brush all over with more melted butter. Sprinkle with sesame seeds.
- Repeat with the remaining sheets and filling.
- Arrange the bows on a baking tray lined with parchment paper. Bake for 20-25 minutes, until golden and crisp.
Notes
- Use two sheets of filo brushed with melted butter, just as in the main recipe.
Cut the layered sheets into three equal strips lengthways. - Place 1 tablespoon of the spinach–feta mixture at the bottom of each strip, about 2–3cm from the edge.
- Fold the bottom edge up over the filling, then fold in the sides slightly to enclose it. Continue folding upwards in small rectangles (like folding a letter or small envelope) until you reach the top.
- Place seam-side down on a lined tray, brush with butter, and bake at 190°C (170°C fan) for 20–25 minutes until golden and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these little spinach feta filo bows – they look so pretty and are so effective but really couldn’t be simpler. Yum!