🧀🥬 Mediterranean Spinach and Feta Crisps
🧂 Ingredients (Makes ~12 crisps):
For the filling:
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2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
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1 cup crumbled feta cheese
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1/4 cup ricotta or cream cheese (optional for extra creaminess)
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1 egg (for binding)
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1 clove garlic, minced
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2 tbsp fresh parsley or dill, finely chopped
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Salt & pepper to taste
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Pinch of nutmeg (optional)
For the pastry:
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1 sheet puff pastry or 8 sheets phyllo dough
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Olive oil or melted butter (for brushing)
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1 egg (beaten, for egg wash – optional if using puff pastry)
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Sesame seeds or nigella seeds for topping (optional)
👩🍳 Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the filling:
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In a bowl, mix spinach, feta, ricotta (if using), garlic, herbs, nutmeg, and 1 beaten egg.
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Season with salt and pepper to taste.
3. Prepare the pastry:
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If using puff pastry: Roll it out lightly and cut into 3-inch squares or circles.
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If using phyllo dough: Work quickly, layering 2–3 sheets with a light brushing of olive oil or butter between each layer. Cut into squares.
4. Fill and fold:
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Place a spoonful of the spinach-feta filling in the center of each square.
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Fold over into a triangle or rectangle. Press edges with a fork to seal.
5. Bake:
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Place on the prepared baking sheet.
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Brush tops with egg wash (for puff pastry) or a bit of olive oil (for phyllo).
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Sprinkle with sesame or nigella seeds if desired.
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Bake for 20–25 minutes, or until golden brown and crisp.
6. Cool & Serve:
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Let cool slightly before serving. Best enjoyed warm!
🌿 Tips & Variations:
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Add chopped sun-dried tomatoes or olives for a more Mediterranean flair.
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Serve with tzatziki, yogurt dip, or a tomato-cucumber salad.
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Make it vegan: Use dairy-free feta and skip the egg; phyllo dough is usually vegan-friendly.
Would you like a version of this recipe using mini phyllo cups or want it adapted for party platters?
