Halibut and Spinach Wrapped in Filo Recipe
Looking for a show-stopping dinner that’s both elegant and easy to make? This Halibut and Spinach Wrapped in Filo recipe is your answer. Flaky, tender halibut is paired with sautéed spinach, all wrapped in crispy, golden filo pastry. It’s a dish that feels fancy but comes together with simple ingredients and techniques.
Perfect for a date night, dinner party, or even a special weeknight meal, this recipe is sure to impress. Plus, it’s light, flavorful, and packed with nutrients. Let’s dive in!
Why You’ll Love This Halibut and Spinach Wrapped in Filo Recipe
This dish is a winner for so many reasons. The halibut stays moist and tender inside the crispy filo pastry, while the spinach adds a pop of color and earthy flavor. It’s a balanced meal that feels indulgent without being heavy.
Filo pastry might seem intimidating, but it’s actually super easy to work with—just keep it covered with a damp towel to prevent drying out. The best part? You can customize this recipe with your favorite herbs or spices to make it your own.
Whether you’re cooking for a special occasion or just treating yourself, this recipe is a guaranteed crowd-pleaser.
How to Make It
This Halibut and Spinach Wrapped in Filo recipe is surprisingly simple to put together, even though it looks and tastes like something from a fancy restaurant. Start by preheating your oven and prepping your ingredients. Sauté fresh spinach with minced garlic in a bit of olive oil until it’s wilted and fragrant. Season it with salt, pepper, and a pinch of nutmeg for a warm, earthy flavor.
While the spinach cools, season your halibut fillets with salt, pepper, and a squeeze of fresh lemon juice.
Now, it’s time to work with the filo pastry. Lay one sheet of filo on a clean surface, brush it lightly with melted butter, and layer another sheet on top. Repeat this process until you have a stack of two or three sheets.
Place a portion of the sautéed spinach in the center of the filo stack, then top it with a halibut fillet.
Carefully fold the filo pastry over the halibut to create a neat, sealed package.
Brush the outside with more melted butter to ensure it turns golden and crispy in the oven. Repeat this process with the remaining fillets and spinach.
Place the wrapped parcels on a parchment-lined baking sheet and bake until the filo is golden brown and the halibut is cooked through.
The result is a beautiful, flaky exterior with tender, flavorful fish and spinach inside. Serve with lemon wedges for a bright, fresh finish.
Make Ahead Method
This Halibut and Spinach Wrapped in Filo recipe is a fantastic option for meal prep or entertaining because it can be prepared ahead of time. If you’re planning to serve it later in the day, you can assemble the filo-wrapped parcels up to 4 hours in advance. Simply place them on a baking sheet, cover them loosely with plastic wrap, and store them in the fridge until you’re ready to bake. This allows the flavors to meld while keeping the filo pastry fresh.
For longer storage, you can freeze the assembled (but unbaked) parcels.
Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container.
They’ll keep in the freezer for up to 2 months. When you’re ready to bake, there’s no need to thaw—just pop them straight into the oven and add a few extra minutes to the baking time.
If you’ve already baked the parcels and have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore the crispiness of the filo.
Pro Tips
- Keep filo pastry covered: Filo dries out quickly, so always keep it under a damp kitchen towel while you work. If it dries out, it becomes brittle and harder to handle.
- Use fresh, high-quality halibut: Fresh fish makes all the difference in flavor and texture. If halibut isn’t available, cod, sea bass, or even salmon are excellent substitutes.
- Don’t overstuff the parcels: Too much spinach can make the filo soggy. Use just enough to complement the halibut without overwhelming it.
- Brush generously with butter: This ensures the filo turns golden and crispy in the oven. For an extra touch, you can mix a little olive oil with the melted butter for added flavor.
- Check for doneness: Halibut is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Be careful not to overcook, as it can dry out.
- Add a flavor boost: Mix a teaspoon of lemon zest into the melted butter for brushing the filo. It adds a bright, citrusy note that pairs beautifully with the fish.
- Work quickly with filo: Filo pastry is delicate, so work efficiently to prevent it from drying out or tearing. If it does tear, don’t worry—just layer another sheet on top.
- Serve immediately: Filo pastry is at its crispiest right out of the oven. If you need to hold the parcels for a few minutes, place them on a wire rack to prevent the bottoms from getting soggy.
Storage Options
These filo-wrapped halibut parcels are best enjoyed fresh out of the oven. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore the crispiness of the filo.
For longer storage, freeze the unbaked parcels as described above.
Tools For This Recipe
- Baking sheet: For baking the filo parcels.
- Pastry brush: To evenly coat the filo with melted butter.
- Skillet: For sautéing the spinach.
- Sharp knife: For trimming the filo pastry.
- Kitchen towel: To keep the filo from drying out.
FAQs!
Can I use frozen spinach?
Yes! Thaw and squeeze out all the excess moisture before using.
What if I can’t find halibut?
Cod, sea bass, or even salmon work well as substitutes.
Can I make this gluten-free?
Absolutely! Use gluten-free filo pastry if available.
How do I prevent the filo from tearing?
Work gently and keep the sheets covered with a damp towel. If it tears, just layer another sheet on top.
Variations and Substitutions
- Add cheese: Sprinkle a little feta or goat cheese over the spinach for extra richness.
- Switch up the greens: Use kale or Swiss chard instead of spinach.
- Add herbs: Mix chopped dill, parsley, or chives into the spinach for added flavor.
- Make it spicy: Add a pinch of red pepper flakes to the spinach for a kick.
Conclusion
This Halibut and Spinach Wrapped in Filo recipe is a perfect blend of elegance and simplicity. It’s a dish that’s sure to impress your guests or make an ordinary night feel special.
I’d love to hear how it turned out for you! Did you try any variations? Share your thoughts in the comments below, and don’t forget to tag me if you share your creation on social media. Happy cooking!
Halibut and Spinach Wrapped in Filo Recipe
Ingredients
- 4 halibut fillets about 6 oz each
- 4 cups fresh spinach or 1 cup thawed and drained frozen spinach
- 2 cloves garlic minced
- 8 sheets filo pastry
- 1/4 cup unsalted butter melted
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional
- 1 lemon juice and wedges for serving
Instructions
Step 1: Prep Your Ingredients and Oven
- Start by preheating your oven to 375°F (190°C). This ensures the oven is at the right temperature when you’re ready to bake. Line a baking sheet with parchment paper and set it aside.
- While the oven is heating, prepare your ingredients. Pat the halibut fillets dry with paper towels to remove any excess moisture. This helps the seasoning stick better and ensures a nice sear if you choose to lightly sear the fillets before wrapping (optional but recommended for extra flavor). Season both sides of the fillets with salt, pepper, and a squeeze of fresh lemon juice. Set them aside.
Step 2: Sauté the Spinach
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
- Add the fresh spinach to the skillet in batches, stirring as it wilts. If you’re using frozen spinach, make sure it’s fully thawed and squeezed dry to remove excess moisture. Cook the spinach until it’s fully wilted and any liquid has evaporated. Season it with salt, pepper, and a pinch of nutmeg for a warm, earthy flavor. Remove the skillet from the heat and let the spinach cool slightly.
Step 3: Prepare the Filo Pastry
- Unroll the filo pastry sheets and cover them with a damp kitchen towel to prevent them from drying out. Filo is very thin and delicate, so keeping it moist is key to working with it successfully.
- Take one sheet of filo and place it on a clean, dry surface. Brush it lightly with melted butter using a pastry brush. Layer another sheet of filo on top and brush it with butter as well. Repeat this process until you have a stack of 2-3 sheets. The butter helps the layers stick together and creates that beautiful, flaky texture when baked.
Step 4: Assemble the Parcels
- Place a portion of the sautéed spinach in the center of the filo stack. Top it with one seasoned halibut fillet. If you’d like, you can lightly sear the halibut in a hot skillet for 1-2 minutes per side before wrapping. This adds extra flavor and helps lock in moisture, but it’s optional.
- Carefully fold the filo pastry over the halibut to create a neat, sealed package. Start by folding the sides over the fish, then fold the top and bottom edges to enclose it completely. Brush the outside of the parcel with more melted butter to ensure it turns golden and crispy in the oven.
- Repeat this process with the remaining fillets, spinach, and filo sheets. Place each assembled parcel on the prepared baking sheet, leaving a little space between them to allow for even cooking.
Step 5: Bake to Perfection
- Bake the parcels in the preheated oven for 18-20 minutes, or until the filo is golden brown and the halibut is cooked through. To check for doneness, insert a fork into the thickest part of the halibut—it should flake easily and reach an internal temperature of 145°F (63°C).
Step 6: Serve and Enjoy
- Once baked, remove the parcels from the oven and let them cool for a couple of minutes. This allows the filo to set slightly, making it easier to handle. Serve the parcels with lemon wedges on the side for a fresh, zesty touch.
