How to Make Filo Pastry Parcels | Ready-Made Pastry | Just-Rol
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How to Make Filo Pastry Parcels | Ready-Made Pastry | Just-Rol
Dec 12, 2018
jusrol.co.uk
Gluten-free spanakopita parcels 🤤🫶 Crisp, flaky homemade gluten-free filo pastry and the most amazing spinach feta filling – these are INCREDIBLE and sooo easy to make!! And I promise that making your own filo pastry isn't scary or difficult at all. 😉🙌 [GLUTEN-FREE, EGG-FREE] Recipe: https://theloopywhisk.com/2025/05/03/easy-gluten-free-spanakopita-parcels/ #spanakopita #FiloPastry #pastry #spinach #fetacheese #glutenfree #baking #recipe | The Loopy Whisk
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Gluten-free spanakopita parcels 🤤🫶 Crisp, flaky homemade gluten-free filo pastry and the most amazing spinach feta filling – these are INCREDIBLE and sooo easy to make!! And I promise that making your own filo pastry isn't scary or difficult at all. 😉🙌 [GLUTEN-FREE, EGG-FREE] Recipe: https://theloopywhisk.com/2025/05/03/easy-gluten-free-spanakopita-parcels/ #spanakopita #FiloPastry #pastry #spinach #fetacheese #glutenfree #baking #recipe | The Loopy Whisk
84.3K viewsMay 3, 2025
FacebookThe Loopy Whisk
How to use filo pastry
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If you’re planning ahead for Ramadan, these filo parcels need to be on your list. Spiced lamb wrapped in delicate, flaky pastry—fried or baked until golden and crisp. The best part? You can prep and freeze them, ready to fry or bake straight from frozen whenever you need a quick, delicious addition to your iftar table. This filling is the real deal—straight from home. It’s the same one we use for Laham B Ajeen, but wrapped in filo for that irresistible crunch. I love having these stocked in the
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Leyla on Instagram: "Golden, flaky filo parcels that crackle with every bite Crispy on the outside, soft and cheesy on the inside — these savoury filo parcels are perfect for breakfast, brunch, or a cosy snack. Filo Pastry Parcels with Cottage Cheese, Mozzarella & Spinach Ingredients: • Filo pastry • Butter, melted • Cottage cheese – 360 g • 1 egg • Spinach – a bunch (or spring onions and dill) • Mozzarella or any hard cheese – 90–100 g • Salt & pepper, to taste • Egg yolk + a little milk, for b
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