5 Easy Steps for Halibut and Spinach Wrapped in Filo Recipe

If you’re looking for a dish that’s both impressive and easy to prepare, the halibut and spinach wrapped in filo recipe is your answer.

This elegant creation combines tender halibut, nutrient-packed spinach, and flaky filo dough into a meal that’s as delicious as it is visually stunning.

Perfect for weeknight dinners or special occasions, this recipe proves that gourmet cooking doesn’t have to be complicated.

Halibut and Spinach Wrapped in Filo Recipe

Recipe by Calven ArlithCourse: DinnerCuisine: Mediterranean, EuropeanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories per Serving

320

kcal

Total time

45

minutes

A delicious and elegant dish featuring tender halibut and fresh spinach wrapped in crispy filo dough. Perfect for a healthy yet indulgent meal that’s easy to prepare and sure to impress.

Ingredients

• 4 (6 oz each) halibut fillets, skin removed

• 4 cups fresh spinach, chopped

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tbsp olive oil (plus extra for brushing)

• 1/2 cup grated Parmesan cheese (optional)

• 1 tsp lemon zest

• Salt and pepper, to taste

• 8 sheets pre-made phyllo dough, thawed

• 1/4 cup unsalted butter, melted (or olive oil)

• Lemon wedges, for serving

Directions

• Prepare the Filling : Heat olive oil in a skillet over medium heat. Sauté onions and garlic until soft, about 2–3 minutes. Add spinach and cook until wilted. Remove from heat, stir in lemon zest, Parmesan (if using), salt, and pepper. Let cool slightly.
• Cook the Halibut : Season halibut with salt and pepper. Pan-sear or poach the fillets until just cooked through. Flake the halibut into bite-sized pieces and mix gently with the spinach mixture. Chill for 15 minutes.
• Prepare the Filo Dough : Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Layer another sheet on top and repeat until you have 2–3 layers. Cut into rectangles or squares, depending on your desired parcel size.
• Assemble the Parcels : Place a portion of the halibut-spinach filling in the center of each phyllo rectangle. Fold the dough over the filling, sealing edges tightly to form neat parcels. Brush the tops with more butter or oil.
• Bake : Arrange the parcels on a parchment-lined baking sheet. Bake for 20–25 minutes, or until golden brown and crisp. Rotate the tray halfway through for even browning.
• Serve : Garnish with fresh herbs and serve with lemon wedges on the side. Enjoy warm!

Notes

• Use fresh halibut if possible, but frozen works well too—just thaw it properly before cooking.
• To prevent soggy dough, ensure the spinach filling is completely cooled and drained of excess moisture.
• For a vegetarian option, replace halibut with roasted mushrooms or sautéed zucchini.

Why Choose Halibut Recipes?

Halibut is a versatile, healthy, and flavorful fish that deserves a spot in your cooking repertoire.

Whether you’re looking for a quick weeknight meal or something impressive for guests, halibut recipes are always a great choice.

Let’s dive into why halibut stands out among other seafood options.

Health Benefits of Halibut

Halibut is packed with nutrients that make it a smart addition to any diet. Here’s what makes it so special:

Rich in Omega-3 Fatty Acids

Omega-3s are essential fats that support heart health and brain function.

• Sources of omega-3s : Cold-water fish like halibut are rich in these beneficial fats.
• How much to eat : Including halibut in your meals twice a week can boost your intake naturally.

Low in Calories, High in Protein

Halibut is lean yet satisfying, making it perfect for weight-conscious diets.

• Protein benefits : It helps build muscle and keeps you full longer.
• Calorie count : A 3-ounce serving has only about 120 calories but delivers 20 grams of protein.

Flavor Profile and Pairings

One reason people love halibut is its mild, slightly sweet flavor. This makes it easy to pair with bold ingredients like spinach or herbs.

Why Spinach Works Well

Spinach adds color, nutrition, and texture to dishes featuring halibut.

• Nutrient boost : Spinach is loaded with iron, vitamins A and C, and antioxidants.
• Complementary flavors : Its earthy taste balances the delicate nature of halibut.

Best Cooking Methods

Halibut shines when prepared simply. Baking, grilling, or wrapping it in filo dough recipes enhances its natural flavors without overwhelming them.

Inspiration from Halibut Wellington

If you’ve ever heard of beef Wellington, imagine a lighter version—halibut Wellington ! Wrapping halibut in puff pastry or filo dough creates a show-stopping dish that’s surprisingly simple to prepare.

What Makes It Special

The combination of flaky pastry and tender halibut is irresistible.

• Presentation tip : Serve it whole at the table for a wow factor.
• Customizable fillings : Add spinach, mushrooms, or cheese for extra depth.

Perfect for Entertaining

This dish is elegant enough for dinner parties but straightforward enough for family meals.

What You Need: Ingredients for Stuffed Phyllo Dough Recipes

Creating stuffed phyllo dough recipes doesn’t have to be intimidating. With the right ingredients and tools, you’ll be well on your way to crafting delicious fish filo parcels or savory pastries.

Essential Ingredients

Start by gathering fresh, high-quality ingredients to ensure your dish turns out perfectly.

Choosing the Right Fish

Selecting fresh halibut is key to achieving the best results.

• Fresh vs. frozen : Fresh halibut has a firmer texture, while frozen works fine if thawed properly.
• Buying tips : Look for firm flesh with no fishy smell.

Using Pre-Made Phyllo Dough

Save time and effort by opting for store-bought phyllo dough.

• Pre-made phyllo dough recipes : These are readily available in most grocery stores.
• Storage advice : Keep it refrigerated until ready to use, and let it come to room temperature before handling.

Filling Ideas for Your Parcels

The filling is where you can get creative. For this recipe, we’re focusing on halibut and spinach, but there are endless possibilities.

Classic Halibut and Spinach Combo

This pairing is classic for a reason—it’s nutritious and delicious.

• Prep tips : Sauté spinach lightly to reduce moisture, which prevents soggy dough.
• Seasoning suggestions : Garlic, lemon zest, and dill work beautifully with halibut.

Adding Cheese or Herbs

For an extra layer of flavor, consider adding feta or Parmesan cheese.

• Cheese options : Feta adds tanginess, while Parmesan brings umami richness.
• Herb choices : Fresh parsley, thyme, or basil elevate the dish effortlessly.

Tools and Techniques

Having the right tools ensures smooth preparation and professional-looking results.

Brushes for Butter or Oil

A pastry brush helps apply even layers of butter or oil to the filo sheets.

• Butter vs. oil : Melted butter gives a richer flavor, while olive oil is lighter.
• Application tips : Lightly coat each sheet to keep the dough crisp during baking.

Layering for Crispiness

Proper layering is crucial for achieving that signature crunch.

• Number of layers : Use 4–6 sheets per parcel for optimal texture.
• Sealing edges : Fold and press gently to prevent filling from leaking during baking.

Step 1: Preparing Your Halibut and Spinach Filling

The filling is the heart of this dish, so taking the time to prepare it properly will make all the difference.

With a few simple steps, you can create a flavorful mixture that pairs perfectly with the crispy filo dough recipes .

Cooking the Halibut

Halibut cooks quickly and requires minimal seasoning to shine. Here’s how to prepare it for your filling.

Seasoning the Fish

Keep the seasoning light to let the natural flavors of the halibut stand out.

• Basic spices : Salt, pepper, and a squeeze of lemon juice are all you need.
• Optional herbs : Dill or parsley adds freshness without overpowering the fish.

Cooking Methods

You can either bake, pan-sear, or poach the halibut before mixing it with spinach.

• Pan-searing tips : Cook halibut in olive oil over medium heat until just opaque.
• Poaching benefits : Poaching keeps the fish moist and tender, ideal for delicate dishes.

Preparing the Spinach

Spinach wilts down significantly when cooked, so start with more than you think you’ll need.

Sautéing Spinach

Sautéing spinach removes excess moisture, which is crucial for avoiding soggy parcels.

• Cooking process : Heat olive oil in a pan, add spinach, and cook until wilted.
• Draining liquid : Use a strainer to press out any remaining water after cooking.

Combining Flavors

Once both ingredients are prepped, mix them together with seasonings for a cohesive filling.

• Mix-ins : Add garlic, lemon zest, or grated Parmesan for extra flavor.
• Texture goal : Aim for a chunky yet cohesive mixture that holds its shape.

Chilling the Filling

Letting the filling chill briefly helps it firm up, making it easier to work with during assembly.

Why Chilling Matters

A firmer filling is less likely to spill out while assembling the parcels.

• Chill time : Place the mixture in the fridge for 15–20 minutes before using.
• Storage tip : If preparing ahead, cover and refrigerate for up to 24 hours.

Portion Control

Divide the filling into equal portions to ensure even-sized parcels.

• Serving size : Aim for about ⅓ cup of filling per parcel.
• Assembly ease : Smaller portions are easier to wrap neatly.

Step 2: Working with Filo Dough Recipes

Handling filo dough recipes might seem tricky at first, but with a few tips, you’ll master it in no time.

The key is keeping the dough pliable and layering it correctly for maximum crispiness.

Unwrapping and Handling Filo Dough

Filo dough dries out quickly, so proper handling is essential to avoid tears.

Thawing Pre-Made Dough

If using frozen dough, thaw it in the fridge overnight for best results.

• Room temperature prep : Let the dough sit at room temperature for 30 minutes before use.
• Avoid rushing : Microwaving or defrosting too quickly can ruin the texture.

Keeping Dough Moist

Cover unused sheets with a damp towel to prevent drying.

• Damp towel trick : Lightly wet a clean kitchen towel and lay it over the stack.
• Work efficiently : Only uncover one sheet at a time as you assemble.

Layering for Texture

Layering filo dough creates the signature flaky crust that makes these parcels irresistible.

Brushing with Butter or Oil

Each layer should be lightly brushed with melted butter or oil for crispiness.

• Butter application : Use a pastry brush to spread evenly without soaking the dough.
• Oil alternative : Olive oil works well for a lighter option.

Number of Layers

For the perfect balance of crunch and tenderness, aim for 4–6 layers per parcel.

• Even coverage : Rotate the sheets slightly for an attractive, rustic look.
• Trimming edges : Cut sheets to fit your baking tray if needed.

Sealing the Parcels

Proper sealing ensures the filling stays securely inside during baking.

Folding Techniques

Fold the dough neatly around the filling to create a tidy package.

• Envelope fold : Bring opposite corners together and tuck underneath.
• Triangle fold : Fold repeatedly to form a triangle shape, like a samosa.

Securing Edges

Press the edges gently to seal the parcel completely.

• Egg wash tip : Brush edges with egg wash (optional) for extra hold.
• Prevent leaks : Double-check seams to avoid filling spilling out during baking.

Step 3: Assembling Fish Filo Parcels

Assembling the parcels is where the magic happens. This step transforms simple ingredients into elegant, golden-brown creations that are as beautiful as they are delicious.

With a little care and attention, you’ll have perfectly wrapped fish filo parcels ready for the oven.

Preparing Your Workspace

Before you start assembling, set up your workspace to make the process seamless and enjoyable.

Organizing Ingredients

Efficiently working will be aided by having all things accessible. Lay out your prepped halibut and spinach filling, the filo dough sheets, and your brush for butter or oil.

• Keep your melted butter or oil in a small bowl nearby, along with a pastry brush.
• Place a damp towel over the unused filo sheets to keep them from drying out while you work.

Choosing a Shape

Decide how you want your parcels to look—whether triangular, rectangular, or freeform.

The shape doesn’t affect the taste but can add a touch of creativity to your presentation.

• Triangular shapes are classic and easy to fold neatly.
• Rectangular parcels resemble mini Wellingtons, perfect if you’re aiming for a halibut Wellington vibe.

Wrapping the Parcels

Now comes the fun part—wrapping the filling in the delicate layers of filo dough.

Placing the Filling

Start by placing a portion of the halibut and spinach mixture in the center of a sheet of filo dough. Be careful not to overfill, as this can make wrapping tricky.

• Use about ⅓ cup of filling per parcel to ensure even cooking and a manageable size.
• Leave enough space around the edges to fold the dough securely without tearing.

Folding Techniques

Fold the dough gently over the filling, brushing each layer lightly with butter or oil as you go. This step ensures the layers bake up crisp and golden.

• For a triangular shape, fold one corner of the dough over the filling, then continue folding until you reach the opposite corner.
• If you prefer rectangles, fold the sides inward first, then roll the parcel tightly like a burrito.

Final Touches

Once the parcels are assembled, give them a final brush of butter or oil to seal the deal. This step not only enhances flavor but also helps the dough achieve that irresistible crunch.

• Press the edges lightly to ensure they’re sealed, preventing any filling from escaping during baking.
• Arrange the parcels on a baking sheet lined with parchment paper, leaving space between each one for even heat circulation.

Step 4: Baking Halibut and Spinach Wrapped in Filo Recipe Oven

Baking is the final step that brings all your hard work together. The oven transforms the parcels into golden, flaky masterpieces, making them ready to serve and enjoy.

Follow these tips to ensure your halibut and spinach wrapped in filo recipe oven results are nothing short of perfection.

Preheating the Oven

A properly preheated oven is crucial for achieving evenly baked parcels with a crispy exterior.

Setting the Temperature

Preheat your oven to 375°F (190°C). This temperature is ideal for baking filo dough without burning it.

• A moderate heat allows the filling to cook through while the dough turns golden brown.
• Avoid opening the oven door frequently, as this can cause uneven baking and soggy dough.

Positioning the Baking Sheet

Place the baking sheet in the middle rack of the oven for consistent heat distribution.

• Consider positioning the rack a bit lower if your oven gets too hot, to prevent over-cooking on the surface.
• To avoid sticking and simplify cleanup, cover the tray with parchment paper.

Monitoring the Parcels

Monitoring their progress ensures they achieve golden perfection without overcooking or burning, resulting in a stunning dish that impresses every time.

Checking for Doneness

The parcels are ready when the filo dough is golden brown and crisp, which usually takes about 20–25 minutes.

• Rotate the tray halfway through baking if your oven has hot spots.
• Avoid overbaking, as the filling might dry out if left in too long.

Adding a Final Glaze

For extra shine and flavor, brush the baked parcels with a light coating of melted butter or olive oil as soon as they come out of the oven.

• This step adds a professional touch and enhances the overall appearance of the dish.
• Sprinkle fresh herbs like parsley or dill on top for a pop of color and freshness.

Cooling Before Serving

Let the parcels rest for a few minutes before serving. Making the flavors more tolerable is achieved by letting them settle.

• Transfer the parcels to a serving platter and garnish with lemon wedges or additional herbs.
• Serve warm to enjoy the contrast between the crispy exterior and tender, flavorful filling.

Step 5: Serving Suggestions for Halibut Wellington

Once your halibut and spinach wrapped in filo recipe is out of the oven, it’s time to think about how to serve it.

Presentation and pairing can elevate this dish from delicious to unforgettable.

Whether you’re hosting a dinner party or enjoying a cozy family meal, these tips will help you create a memorable dining experience.

Plating with Elegance

The way you present your dish can make a big difference in how it’s perceived. A little effort in plating goes a long way.

Arranging the Parcels

Place the golden-brown parcels on a clean plate or serving platter, leaving space between each one for visual appeal.

• If you’ve made triangular parcels, arrange them in a circular pattern for a modern look.
• For rectangular parcels, line them up neatly like mini Wellingtons for an elegant presentation.

Adding Garnishes

Garnishes not only enhance the appearance but also add freshness and flavor.

• Sprinkle chopped parsley, dill, or chives over the parcels for a pop of color.
• Add a few lemon wedges to the plate—both for decoration and to allow guests to squeeze fresh juice over their servings.

Pairing with Sides

A well-rounded meal includes complementary sides that balance the richness of the parcels.

Light and Fresh Options

Since the parcels are already flavorful and filling, opt for light, refreshing sides.

• A simple green salad with a citrus vinaigrette pairs beautifully with the dish.
• Roasted asparagus or steamed green beans add color and nutrition without overpowering the main course.

Starchy Accompaniments

If you’re looking for something heartier, consider adding a starchy side.

• Mashed potatoes or roasted sweet potatoes provide a comforting contrast to the crispy filo dough.
• A slice of crusty bread or garlic toast can round out the meal perfectly.

Sauces to Elevate the Dish

A drizzle of sauce can take your halibut Wellington-inspired parcels to the next level.

Classic Lemon Butter Sauce

A simple lemon butter sauce is a classic choice that complements the dish without stealing the spotlight.

• Melt butter in a small saucepan, then stir in fresh lemon juice and a pinch of salt.
• Drizzle the sauce lightly over the parcels or serve it on the side for dipping.

Herb-Infused Cream Sauce

For a richer option, try an herb-infused cream sauce.

• Simmer heavy cream with minced garlic, fresh herbs like thyme or parsley, and a splash of white wine.
• Reduce the sauce until it thickens slightly, then strain it for a smooth finish.

Variations of Savory Phyllo Dough Recipes

While the halibut and spinach wrapped in filo recipe is a standout dish, there are countless ways to experiment with savory phyllo dough recipes.

By swapping out ingredients or trying new combinations, you can keep your meals exciting and diverse. Below are a few concepts to spark your cooking imagination.

Exploring Different Proteins

Halibut isn’t the only protein that works well with filo dough. Consider these alternatives for variety.

Chicken and Mushroom Filling

For a hearty twist, use shredded chicken mixed with sautéed mushrooms, onions, and herbs.

• The earthy flavors of mushrooms pair beautifully with the flaky dough.
• Add a touch of cream cheese or sour cream to bind the filling and add richness.

Cheese and Herb Delight

Cheese lovers will enjoy a filling made with ricotta, feta, or goat cheese combined with fresh herbs.

• The classic duo of spinach and feta consistently satisfies every time.
• For a Mediterranean flair, mix in sun-dried tomatoes, olives, or artichokes.

Incorporating Vegetables

Vegetables can add color, texture, and nutrition to your filo parcels, making them even more versatile.

Roasted Vegetable Medley

Roast a mix of seasonal vegetables like zucchini, bell peppers, and eggplant before wrapping them in filo dough.

• Toss the veggies with olive oil, garlic, and herbs before roasting for maximum flavor.
• This option is perfect for vegetarians or anyone looking for a meatless meal.

Caramelized Onion and Kale

Caramelized onions bring sweetness, while kale adds a slightly bitter note that balances the dish.

• Cook the onions slowly over low heat until they turn golden brown and soft.
• Wilt the kale briefly in a pan before combining it with the onions and seasoning with salt, pepper, and nutmeg.

Experimenting with Spices and Herbs

Changing up the spices and herbs can completely transform the flavor profile of your parcels.

Mediterranean-Inspired Flavors

Use oregano, thyme, and rosemary for a taste of the Mediterranean.

• Add a sprinkle of sumac or za’atar for a tangy, aromatic twist.
• Serve with tzatziki or hummus on the side for dipping.

Asian-Inspired Fusion

For a fusion dish, incorporate soy sauce, ginger, and sesame oil into your filling.

• Mix cooked shrimp or tofu with bok choy and carrots for an Asian-inspired parcel.
• Brush the dough with sesame oil instead of butter for added depth of flavor.

Conclusion

Creating halibut and spinach wrapped in filo recipe is not only a rewarding culinary experience but also a fantastic way to impress your family or guests.

This dish combines the delicate flavors of halibut with the earthy goodness of spinach, all encased in crispy, golden filo dough.

Whether you’re making it for a special occasion or simply looking to elevate your weeknight dinners, this recipe proves that gourmet meals don’t have to be complicated.