HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Fetta Filo Parcels
Beef & Fetta Filo Parcels

Beef & Fetta Filo Parcels

with Greek-style Salad

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So delicious, so easy! Once you’ve mastered this filo parcel technique, there’ll be no end to the tasty fillings you can whip up. This Greek beef, spinach and fetta mix is really something.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

14 unit

filo pastry


1 unit

brown onion

2 unit


1 bag

baby spinach leaves

1 block

fetta cheese


1 packet

beef mince

1 sachet

Greek spice blend

1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 unit


1 unit


Not included in your delivery

1 tbs



olive oil

2 tsp

balsamic vinegar

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat26.5 g
of which saturates11 g
Carbohydrate47.3 g
of which sugars9 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium879 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Baking Paper
Baking Tray
Large Salad Bowl
Instructionsarrow up iconarrow up icon
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Remove the box of filo pastry from the fridge. TIP: It’s easier to work with at room temperature! Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Grate the carrot. Roughly chop the baby spinach leaves. Crumble the fetta cheese. Melt the butter.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and beef mince and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Add the carrot and cook for 3-4 minutes, or until softened. Add the Greek spice blend and cook for 1 minute. Add 1/2 of the baby spinach leaves, the fetta and the **salt (use suggested amount) and stir to combine. Remove from the heat.


Divide the filling into 7 portions. Lay 2 sheets of filo pastry flat on a chopping board and place 1 portion of the beef, spinach and fetta filling in the left-centre of the pastry sheet. Fold in the top and bottom edges, then roll into a parcel. Repeat with the remaining 12 sheets of filo and the filling (you should get 2 parcels for each adult and 1 parcel for each child).


Transfer the parcels to the oven tray lined with baking paper and brush with the melted butter. Sprinkle over a pinch of black sesame seeds and place in the oven to bake for 15-20 minutes, or until golden.


While the parcels are baking, dice the cucumber and tomato and transfer to a large bowl. Add 1 tbs of olive oil, the balsamic vinegar and the remaining baby spinach leaves. Toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.


Divide the beef and fetta filo parcels and the salad between plates.