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 irresistibly flaky and golden about this Spinach Feta Salmon in Phyllo Recipe that instantly feels like a special occasion—without hours in the kitchen. Rich salmon, creamy feta, and bright spinach all wrapped in crisp phyllo create this perfect harmony of flavor and texture you’ll want on repeat.

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 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

I remember the first time I made this Spinach Feta Salmon in Phyllo Recipe—it felt like a fancy dinner, but it came together so easily. If you're looking for a dish that impresses without stress, this is it. Plus, it brings together flavors I adore in a way that keeps every bite exciting.

Elegant yet easy: Phyllo pastry makes this dish look gourmet without complicated techniques.
Balanced flavors: Creamy feta and spinach perfectly complement the richness of fresh salmon.
Quick prep: You’ll be amazed how fast you can have a beautiful dinner on the table.
Versatile meal: Great for dinner guests, date nights, or a cozy weeknight treat.

Ingredients & Why They Work

Each ingredient shines on its own but also contributes to a harmonious whole. Choosing quality salmon and fresh spinach makes this dish sing. Here’s a little rundown of why these key ingredients really work together:

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: The star of the show—rich, flaky, and full of healthy omega-3s. Skin removed is key for wrapping in phyllo.
Fresh spinach: Adds a vibrant burst of color and earthiness that perks up the creamy filling.
Feta cheese: Salty and tangy, it pairs beautifully with salmon and balances out the cream cheese.
Shallot: Offers a subtle sweetness and depth of flavor without overpowering the mix.
Oregano: Brings a fragrant herbal lift—feel free to tweak the amount to your taste.
Cream cheese: For that luscious, creamy texture that binds the filling perfectly.
Phyllo dough: So crisp and flaky when well-buttered; it’s what turns this from simple ingredients into a culinary delight.
Butter: Melted and brushed to golden perfection, ensuring crispy layers and rich flavor.
Sesame seeds: A sprinkle on top for a little nutty crunch and a beautiful finish.

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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

This Spinach Feta Salmon in Phyllo Recipe is pretty flexible, which is why I recommend thinking about what you love and making it yours. Want it spicy? Add some chili flakes. Prefer a different cheese? Swap feta for goat cheese. The phyllo shell adapts beautifully.

Variation: I sometimes add chopped sun-dried tomatoes for a sweet and tangy twist—trust me, it adds a lovely burst of flavor.
Dietary tweak: If dairy isn’t your thing, try using a soft vegan cream cheese and omit the feta for a lighter, plant-based version.
Seasonal flair: In spring or summer, fresh herbs like dill or basil instead of oregano freshen this up wonderfully.

Step-by-Step: How I Make Spinach Feta Salmon in 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 aromatics and spinach

Start by heating a splash of oil over medium heat and gently soften the minced shallot for about 2 to 3 minutes. You want it translucent, not browned—this keeps a delicate, sweet base. Toss in the fresh spinach and cook just until it wilts, which only takes a minute or two. This step locks in that bright green color and prevents sogginess later. Scoop the mixture into a bowl and let it cool while you prep the rest.

Step 2: Mix the creamy filling

Once the spinach mixture is slightly cooled, stir in the softened cream cheese and crumbled feta. Sprinkle in the oregano, salt, and black pepper, then mix everything gently until creamy and well combined. This filling is the heart of the dish—creamy, tangy, and flavorful. Don’t rush it; folding gently helps keep it light and airy rather than dense.

Step 3: Prepare the phyllo layers

Lay out one sheet of phyllo on a clean surface and brush lightly with melted butter—this is the magic that makes it crisp and golden. Layer another sheet on top, brush again, and repeat until you have three sheets stacked. Phyllo can dry out quickly, so keep the remaining sheets covered with a damp towel while you work. Repeat this layering for the second salmon fillet too.

Step 4: Assemble the parcels

Place one salmon fillet in the middle of your phyllo stack. Generously spoon half of the spinach-feta filling on top of the salmon. Now comes the magic—carefully fold all sides of the phyllo over the salmon to create a neat parcel. Brush the entire parcel with melted butter again, then sprinkle with sesame seeds for a lovely nutty finish. Repeat for the second piece.

Step 5: Baking to golden perfection

Pop your parcels onto a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F for about 17 to 20 minutes. You want the phyllo to be beautifully golden and crisp. Keep an eye on them towards the end so nothing burns—phyllo can go from perfect to overdone surprisingly fast. When ready, the salmon inside will be tender and flaky, and the filling delightfully creamy.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Spinach Feta Salmon in Phyllo Recipe from good to wow-worthy—these tips help you avoid common pitfalls and get that perfect flaky finish.

Keep phyllo covered: Always drape a damp towel over the phyllo sheets you’re not using—this prevents them from drying and cracking.
Butter is your best friend: Don’t skimp on brushing melted butter between layers. It’s the secret to crisp, golden phyllo every time.
Don’t overstuff: Use just enough filling to avoid tearing the phyllo when folding—plus, it bakes more evenly that way.
Seal edges gently: Press and pinch the phyllo edges carefully to trap the juices inside and keep your parcel intact while baking.

How to Serve Spinach Feta Salmon in Phyllo Recipe

Garnishes

I love topping these parcels with a little fresh dill or lemon zest—both brighten the rich flavors. A wedge of lemon on the side is always welcome too; I encourage squeezing just before eating for that fresh zing. Sesame seeds on top add a subtle crunch and lovely color, so don’t skip them.

Side Dishes

I often pair it with a simple mixed green salad dressed in vinaigrette or some roasted baby potatoes tossed with rosemary. Lightly sautéed green beans or asparagus work beautifully as well. The key? Keep sides fresh and simple to let the salmon parcels shine.

Creative Ways to Present

For dinner parties, I arrange the parcels on a long wooden board garnished with fresh herbs and lemon slices, making it feel festive and approachable. You can even cut each parcel in half to show the beautiful layers of salmon and filling inside—charming and inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well covered in the fridge for up to two days. I usually wrap each parcel tightly in foil or plastic wrap to preserve freshness. The phyllo won’t be as crispy when refrigerated, but the flavors are just as delicious.

Freezing

I've frozen these parcels before assembling: after folding the phyllo parcels, I stash them in the freezer on a tray until firm, then wrap well in foil and a freezer bag. When ready to bake, I thaw in the fridge overnight and bake as instructed—results are surprisingly good!

Reheating

To reheat leftovers, I pop them in a preheated oven at 350°F for 10–15 minutes. This warms the salmon through without making the phyllo soggy. Avoid microwaving if you want to maintain that crisp exterior.

Frequently Asked Questions:

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

Yes, you can substitute fresh spinach with frozen, but be sure to thaw and squeeze out all excess water to prevent soggy filling. This keeps the phyllo crispy and the final dish balanced.

How do I know when the salmon inside is fully cooked?

Because the salmon is wrapped in phyllo and baked at a moderate temperature, it usually cooks perfectly within the 17-20 minute bake time. If you want to be sure, check with a fork to see if it flakes easily without being dry.

Can I prepare the parcels ahead of time and bake later?

Absolutely! You can assemble the parcels ahead and store them in the fridge for a few hours before baking, or freeze them for longer storage. Just make sure to cover tightly to prevent drying out.

What can I serve with Spinach Feta Salmon in Phyllo Recipe for a complete meal?

Fresh green salads, roasted or steamed vegetables, and simple grains like quinoa or wild rice complement this dish beautifully, balancing richness with fresh, light sides. A crisp white wine pairs wonderfully if you’re looking to elevate the experience.

Final Thoughts

Making this Spinach Feta Salmon in Phyllo Recipe has become my go-to for those times I want to impress without stress. It’s cozy yet elegant, simple yet flavorful. I hope you fall in love with it as I did, and that it becomes a staple in your kitchen too—trust me, you’ll want to make it again and again.