1. How Long to Cook Halibut Wrapped in Phyllo?

The ideal cooking time for halibut wrapped in phyllo (filo) pastry is 18–22 minutes at 375°F (190°C) . The filo pastry should be golden brown and crispy when done. The internal temperature of the halibut should reach 130–135°F (55–57°C) for a moist, flaky texture. If the filo is browning too fast , cover it loosely with foil and continue baking until the fish is fully cooked. 💡 Pro Tip: If your halibut fillet is thicker than 1 inch , it may need an extra 2–3 minutes in the oven.

2. How to Cook Fish in Filo Pastry?

Cooking fish in filo pastry is simple and results in a crispy, flavorful dish. Here’s how: ✅ Step 1: Prepare the Fish Pat dry the fish fillets to remove excess moisture. Season well with salt, pepper, lemon zest, and any preferred herbs or spices. ✅ Step 2: Prepare the Filo Pastry Layer 3–4 sheets of filo pastry, brushing each layer with melted butter or olive oil for crispiness. ✅ Step 3: Wrap the Fish Place the seasoned fish fillet on a bed of sautéed spinach (or another filling) . Wrap the filo around the fish, tucking in the sides like a parcel. Brush the top with egg wash for a golden finish. ✅ Step 4: Bake Until Crispy Bake at 375°F (190°C) for 18–22 minutes until golden brown . Serve hot with a squeeze of fresh lemon.

3. What Is the Best Cooking Method for Halibut?

Halibut is a lean, mild white fish , so it’s best cooked using methods that retain moisture and prevent drying out. Here are the top cooking methods : 🔥 1. Baking (Best for Filo-Wrapped Halibut) Baking at 375°F (190°C) with a light coating of oil or butter helps keep halibut flaky and moist . Wrapping in filo protects the fish from drying out while adding a crispy texture. 🔥 2. Pan-Searing A quick, high-heat method that creates a golden crust. Cook for 3–4 minutes per side in a hot pan with butter or oil. 🔥 3. Poaching Cooking in a broth, or butter-based sauce keeps halibut super tender . Best for delicate flavors and moisture retention . 🔥 4. Grilling Works best with thicker halibut fillets (at least 1 inch thick). Brush with oil and grill over medium heat for 3–4 minutes per side . 💡 Pro Tip: Halibut is fully cooked at 130–135°F (55–57°C) and should be removed from heat just before reaching this temperature to prevent overcooking.

4. How Many Layers of Phyllo Dough Should I Use?

For halibut wrapped in filo , the best number of layers is 3 to 4 sheets of filo pastry . ✅ 3 layers – A lighter, delicate wrap that’s extra crispy. ✅ 4 layers – A sturdier, golden-brown wrap with slightly more crunch. 💡 Avoid using too many layers (5+), as they can make the pastry too thick and doughy , reducing crispiness. How to Layer: 1️⃣ Place one filo sheet on a clean surface. 2️⃣ Brush lightly with melted butter or olive oil . 3️⃣ Add another sheet on top and repeat the process until you have 3–4 layers . 4️⃣ Wrap the fish and bake for a perfectly crispy, flaky texture .

Halibut and Spinach Wrapped in Filo Recipe – A Crispy, Delicious Delight

Description

This halibut and spinach wrapped in filo recipe is a crispy, flaky, and delicious seafood dish that combines tender halibut with a savory spinach filling, all encased in golden-brown filo pastry. It’s an easy yet impressive meal perfect for family dinners or special occasions. This dish is healthy, protein-packed, and full of flavor, making it a great addition to your meal rotation.

Ingredients

Scale

For the Halibut Wraps:

2 halibut fillets (6 oz each)
6 sheets filo pastry
2 cups fresh spinach (chopped)
2 cloves garlic (minced)
1 small shallot (finely chopped)
2 tbsp olive oil
2 tbsp unsalted butter (melted)
1 tsp lemon zest
Salt and black pepper (to taste)
¼ tsp nutmeg (optional)
1 egg + 1 tbsp water (for egg wash)

Optional Additions:

¼ cup crumbled feta cheese (for extra creaminess)
¼ tsp red pepper flakes (for a spicy kick)
1 tbsp chopped fresh dill or parsley (for extra freshness)

Instructions

Step 1: Prepare the Halibut

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pat the halibut fillets dry with a paper towel to remove excess moisture.
Season the fillets with salt, black pepper, and lemon zest. Set aside.

Step 2: Make the Spinach Filling

Heat 1 tbsp olive oil in a pan over medium heat.
Sauté the shallots and garlic for 2 minutes until soft.
Add the chopped spinach and cook for 2–3 minutes, stirring until wilted.
Season with salt, pepper, and nutmeg (if using). Let cool slightly.

Step 3: Assemble the Filo Wraps

Lay one filo sheet on a dry surface and brush lightly with butter or olive oil.
Stack 2 more filo sheets, brushing each with butter.
Place half of the spinach mixture in the center and top with one halibut fillet.
Fold the filo around the fish like a parcel and seal with egg wash.
Repeat for the second fillet.

Step 4: Bake to Crispy Perfection

Place the wrapped fillets on a baking sheet, seam-side down.
Brush the tops with egg wash.
Bake for 18–22 minutes, or until the filo is golden and crispy.
Let rest for 5 minutes before serving.

Notes

Make Ahead: You can assemble the filo-wrapped halibut up to 24 hours in advance and refrigerate. Bake fresh when ready to serve.
Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes for best crispiness.
Freezing: Freeze uncooked filo-wrapped halibut for up to 1 month. Bake from frozen at 375°F (190°C) for 25 minutes.
Serving Suggestion: Pairs well with roasted vegetables, Greek salad, or lemon-garlic rice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Keywords: Halibut and Spinach Wrapped in Filo Recipe