When I used to work in the restaurant we used to make a version of these. It’s funny because I remember making them, I remember the creaminess of the stuffing and the crispy bite, but I really cannot remember the exact recipe. I tested a few different options and decided that these salmon & feta filo parcels were the most delicious.
While this is by no means a healthy recipe, these are baked in the oven to make them a little less fatty (in the restaurant we used to deep fry them). The result is crispy pastry with a creamy and salty middle. It’s perfect for a starter if you have friends round. I actually enjoyed the ones you see in the photo for lunch – they were totally yum on top of a crisp salad.
How to make salmon & feta filo parcels
These might look & taste impressive but don’t be fooled into think that that makes them difficult – they are actually really easy to make. You simply mix the salmon and feta with dill and lemon juice. Cut a sheet of filo pastry into strips and then spoon some of the mixture onto the pastry. Fold the pastry so it makes triangle / samosa type shapes and bake in the oven. Step by step pictures are included below.
Can you freeze these parcels?
You can freeze salmon filo parcels and get pretty good results. You will get best results freezing them before baking. Simply dust a plate with a little flour and spread them out so they aren’t touching. Place in the freezer until solid and then transfer to a freezable container or freezer bag. Thaw and then follow the instructions below to cook.
If you are planning on freezing then use pastry that hasn’t been frozen already.
Can I make filo parcels in advance?
You can make filo parcels up to 3 days in advance. Make them (and don’t bake) and store spaced out on plates in the fridge. Lightly flour the plate first to stop them sticking and cover with clingfilm. When you are ready to eat them then bake as per the instructions below.
Are you a fan of cheese stuffed pastry? Check out these Stilton & Grape filo tarts – totally delicious!
Products that work great for this recipe
Cole & Mason Herb Keeper
Beeswax Food Wraps
Veggi storage containers
Crisp filo pastry with creamy salmon & feta inside – flavoured with fresh dill and lemon. These salmon & feta filo parcels make a perfect starter or appetizer.
Makes 3 parcels – one is a good portion for a light starter, and 2 if you are more hungry!
- 75g feta
- few sprigs dill, finely chopped
- 1/2 lemon – juice only
- 25g smoked salmon
- 2 sheets filo (around 40g each)
- 2 tsp olive oil
1. Crumble the feta into a bowl and mix in the lemon juice, chopped dill and season well (you probably don’t need much salt as the feta and smoked salmon is already quite salty). Tear the salmon over the top and combine well.
2. Take the filo sheets and cut into half along the middle of the long side and then each half into 3 pieces.
3. Take a filo strip and brush with a little olive oil. Place a spoonful of the salmon mix a cm from the end of one piece. Fold the filo into triangles as shown in the picture.
4. Oil another piece of filo and place the ‘triangle’ on top and proceed to fold it into the filo so it’s double wrapped. Repeat these steps until you’ve made all the parcels.
5. Lightly brush the parcels with oil and line a baking tray with foil. Place the parcels on the foil and place in the oven for 10 minutes. Turn the parcels and return to the oven for a further 5 minutes until browned and crisp.
- These parcels will also work well with goats cheese if you prefer
- If you are freezing the parcels then ideally do so before baking. Place on a lightly dusted plate in the freezer until solid and then transfer to freezer bags or containers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Starter
- Method: Baked
- Cuisine: Fish
- Serving Size: 1 parcel
- Calories: 95
- Fat: 5g
- Carbohydrates: 9g
- Protein: 4g
Keywords: salmon, smoked salmon, filo, pastry, starter, appetizer, lunch, snack, cheese, feta, baked