Spinach & Feta Filo Bows

spinach feta filos bows on a blue plate.

5 from 1 vote

Crisp, golden filo pastry bows filled with a simple but delicious mixture of spinach, garlic and tangy feta. Shaped like little bows, they're a delicious light lunch, or a savoury snack.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: Greek Inspired

Servings: servings

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

Scroll up for a step by step guide on how to make spinach feta bows.

To store: store any leftover bows in an airtight container in the fridge for up to 3 days.

To reheat: Warm them in a 180°C (fan 160°C) oven for about 10 minutes until crisp again. Avoid microwaving, as it will make the pastry soft.

To freeze: place the unbaked bows on a tray until solid, then transfer to a sealed container or freezer bag. Bake from frozen, adding around 5 minutes to the cooking time.

To make as a parcel rather than a bow:

If making a 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.

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