Spanakopita - Spinach Parcels
Spanakopita has become part of Canada’s own food mosaic thanks to the country’s vibrant Greek community. From Toronto’s Greektown to neighbourhood bakeries in Montreal and Vancouver, crisp phyllo parcels filled with spinach, herbs, and feta are now as Canadian as they are Greek. Using local spinach from summer markets and Québec-made feta, this dish reflects how immigrant traditions took root here — bringing bold flavours, warm hospitality, and a taste of the Aegean to Canadian tables.
Prep Time: 30 minutes
Total Time: 55 minutes
Makes: About 20 parcels
Ingredients
1 package phyllo pastry (thawed if frozen)
500 g (1 lb) fresh spinach, washed & roughly chopped
1 onion, finely chopped
3 spring onions, sliced
3 tbsp olive oil (plus extra for brushing phyllo)
200 g (7 oz) feta cheese, crumbled
2 eggs, lightly beaten
2 tbsp fresh dill, chopped (or parsley/mint mix)
Salt & freshly ground black pepper, to taste
Method
Prepare filling: Heat 2 tbsp olive oil in a pan. Sauté onion and spring onions until soft. Add spinach and cook until just wilted. Drain well and squeeze out excess liquid. Stir in feta, eggs, dill, salt, and pepper. Let cool slightly.
Prepare phyllo: Preheat oven to 180 °C (350 °F). Line two trays with parchment. Cut phyllo sheets into long strips (8–10 cm wide), keeping them covered with a damp towel to prevent drying.
Assemble parcels: Brush one strip lightly with olive oil. Place 1 tbsp filling at one end. Fold the corner over to form a triangle, then continue folding flag-style to enclose filling. Brush the outside with olive oil and place on tray. Repeat.
Bake: Bake for 20–25 minutes, until crisp and golden. Serve warm, with olives, salad, or a glass of white wine
Variations
Canadian Greens – Use Swiss chard, kale, or even beet greens from farmers’ markets.
Cheesy Twist – Add a spoonful of ricotta or local Ontario/Québec goat’s cheese to the filling.
Party Style – Make larger “cigar” rolls instead of triangles for easy sharing platters.