Here’s a recipe for Mediterranean Spinach and Feta Crisps—light, flaky, and full of savory flavor. Perfect as an appetizer, snack, or party finger food.
Mediterranean Spinach and Feta Crisps
Ingredients
- 1 package (about 8 oz) phyllo dough (thawed if frozen)
- 2 tbsp olive oil or melted butter (for brushing layers)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach (or frozen, thawed and squeezed dry)
- 4 oz feta cheese, crumbled
- 1 tsp dried oregano
- ½ tsp black pepper
- Optional: 1 egg, lightly beaten (for brushing or binding)
Instructions
- Preheat oven:
- 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling:
- Heat a small skillet with 1 tsp olive oil.
- Sauté onion and garlic until soft and fragrant.
- Add spinach and cook until wilted. Remove from heat.
- Stir in feta, oregano, and pepper. Set aside to cool slightly.
- Prepare phyllo sheets:
- Lay one sheet of phyllo on a clean surface. Keep remaining sheets covered with a damp towel to prevent drying.
- Brush lightly with olive oil or melted butter.
- Layer a second sheet on top and brush again.
- Add filling:
- Spoon the spinach-feta mixture along one edge of the phyllo.
- Roll or fold into small cigars or triangles.
- Bake:
- Place crisps on prepared baking sheet.
- Brush tops with a little olive oil or beaten egg for a golden finish.
- Bake 15–20 minutes, until golden and crisp.
- Serve:
- Warm or at room temperature. Great with tzatziki or a squeeze of lemon.
Tips
- Make ahead: You can assemble and freeze before baking; bake straight from frozen, adding a few extra minutes.
- Variations: Add herbs like dill or mint, or swap spinach for kale or Swiss chard.
- Phyllo handling: Work quickly; keep unused sheets covered with a damp towel to prevent them from drying out.
If you want, I can also give you a mini-bite version, perfect for parties, or a sheet-pan “cut and bake” version that’s easier and less fussy.
Do you want me to make that version?
