Greek Spinach and Cheese Parcels for iftar

Greek Spinach and Chinese parcels for iftar recipe.

Easy to make recipe for iftar.


Ingredients to make Greek Spinach and Chinese parcels for iftar:

For Spanakopita

  • 300 grams spinach
  • ½ small onion – finely chopped
  • 1 clove garlic – finely chopped
  • 100 grams feta cheese
  • 6 – 8 filo pastry sheets (depending on size)
  • 3 tablespoons olive oil + for brushing on top before baking
  • 1 teaspoon cumin
  • salt to taste

For Tzatziki Sauce

  • ½ cup yogurt
  • 1 cucumber
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh dill – chopped
  • 1 garlic clove – minced
  • salt and pepper to taste



For Spanakopita

  1. Preheat the oven 200ºC.
  2. Shredded spinach and chop the onion. Chop the garlic clove as well and set aside.
  3. In a pan, on medium heat, heat the oil and saute the onion and garlic till they turn slightly golden-brown (about one minute).
  4. Add in the spinach and cumin into the pan. Cook till the water from the spinach evaporates. Keep stirring the spinach so it doesn’t burn. This should roughly take about 7 – 8 minutes.
  5. Once done, remove from heat and let it cool.
  6. Add the feta cheese to this spinach mixture and mix thoroughly.
  7. Cut long strips of the filo pastry – about 2 inches wide. Brush one pastry sheet with olive oil and place another sheet on top of it. The oil will make them stick together.
  8. Place about 1½ tablespoons of the spinach-feta mixture on one end of the sheet and keep folding it into triangles till the end. Seal the end with olive oil.
  9. Repeat steps 7 and 8 till all the mixture is used.
  10. Lightly oil a baking tray. Brush olive oil on to each Spanakopita parcel and place on the tray.
  11. Bake for about 10 minutes – or until they turn golden brown.
  12. Serve with tzatziki sauce.


For tzatziki Sauce

  1. Finely chop fresh dill.
  2. Grate one cucumber and squeeze out the juice.
  3. Add this grated cucumber to the yogurt, along with lemon juice, olive oil, chopped dill.
  4. Season with salt and pepper.

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