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Spinach and Feta Phyllo Bundles

24 bundles


Low Sodium No Added Sugars Vegetarian

Nutritional Facts Per Serving

1.9 g
3.9 g
0.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 50
  • Fat 3.1 g
    • Saturated   1.8 g
    • + Trans 
  • Cholesterol 16 mg
  • Sodium   105 mg
  • Carbohydrate 3.9 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 1.9 g
    • Vitamin A 12 %
    • Vitamin C 0 %
    • Calcium 4 %
    • Iron 3 %


Set a sieve over a bowl. Place spinach in the sieve and firmly squeeze out as much moisture from it as you can. Place the spinach in a second bowl and mix in the feta, Parmesan, egg, dill, garlic and pepper.

Line a baking sheet with parchment paper. Set a sheet of phyllo on a work surface and lightly butter it. Top with another sheet and brush it lightly with butter. Repeat the last step one more time.

Cut the layered sheets into 12 squares. Place 1 1/2 to 2 tsp. of the spinach mixture into the centre of each square. Lift up corners of each square and tightly squeeze at the top to form small bundles. Place the bundles on the baking sheet and cover with plastic wrap. Layer the remaining sheets of phyllo; cut and fill as you did for the first batch and set on the baking sheet. Lightly brush the tops and sides of each bundle with butter.

Cover and refrigerate bundles and until ready to bake (can be made a couple of hours in advance). When needed, bake the bundles in a 375 Degrees F oven for 15 minutes, or until light golden brown.

Serving Suggestions

You can serve the bundles with tzatziki sauce for dipping. It can be store-bought, or homemade. To make the latter, set a sieve over bowl. Coarsely grate half medium English cucumber into the sieve. Press on the cucumber and squeeze out as much liquid as you can. Discard the liquid. Mix in 1 1/4 cups thick, Greek-style yogurt, 2 Tbsp. chopped fresh mint or dill, 1 minced garlic clove, 1/2 tsp. finely grated lemon zest, 1 Tbsp. lemon juice, and salt and white pepper to taste. Cover and refrigerate until needed.

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