These Mediterranean Spinach and Feta Crisps are little golden parcels of flaky pastry filled with a savory mixture of spinach, herbs, and tangy feta cheese. Every bite tastes like a trip to the Mediterranean coast.
They work beautifully as an appetizer, snack, party finger food, or a light meal with a simple salad.
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Prep time: 25 minutes
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Cook time: 20–25 minutes
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Yield: about 12 crisps
Ingredients
For the Filling
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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6 cups fresh spinach, chopped
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or 10 oz frozen spinach, thawed and very well squeezed dry
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried oregano or dill
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¼ teaspoon nutmeg (optional, but recommended)
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¾ cup crumbled feta cheese
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1 large egg, lightly beaten
For the Pastry and Assembly
Option A – Phyllo Dough
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6 sheets phyllo dough, thawed
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3 tablespoons melted butter or olive oil, for brushing
Option B – Puff Pastry
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1 sheet puff pastry, thawed
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1 egg, beaten (for egg wash)
Prepare the Filling
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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3–5 minutes.
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Add the garlic and cook for another minute, just until fragrant.
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Add the spinach:
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If using fresh, add in batches and cook until wilted and most of the liquid evaporates.
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If using frozen, make sure it’s fully thawed and very well drained, then add and warm through.
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Stir in the salt, pepper, dried oregano or dill, and nutmeg.
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Transfer the mixture to a bowl and let it cool for about 10 minutes.
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Once cooled, add the crumbled feta and the beaten egg. Mix until everything is well combined.
Assemble the Crisps
If Using Phyllo Dough
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil.
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Place a second sheet on top and brush again. Repeat with a third sheet to create a stack of three.
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Cut the stacked phyllo into squares (about 4 inches each).
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Place a spoonful of spinach-feta filling in the center of each square.
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Fold into triangles or bring the corners together to form little bundles.
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Place on the baking sheet and brush the tops lightly with more melted butter or oil.
If Using Puff Pastry
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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On a lightly floured surface, roll the puff pastry out just slightly to even it out.
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Cut into squares (about 3 inches each).
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Spoon some filling into the center of each square.
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Fold over to form triangles and press the edges with a fork to seal.
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Transfer to the baking sheet and brush the tops with beaten egg for a glossy, golden finish.
Bake
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Bake the crisps for 20–25 minutes, or until the pastry is deeply golden brown and crisp.
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Let them cool on the baking sheet for about 5 minutes before serving.
Chef’s Notes
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Make-ahead:
Assemble the crisps and keep them covered in the refrigerator for up to 24 hours before baking. -
Freezing:
Freeze unbaked crisps on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding about 5–10 extra minutes to the baking time. -
Spinach moisture:
Make sure the spinach is as dry as possible to avoid soggy pastry. Squeeze frozen spinach very well, and cook off excess liquid if using fresh. -
Extra flavor:
Stir in about 2 tablespoons of chopped sun-dried tomatoes or kalamata olives for an extra Mediterranean kick. -
Serving suggestion:
Serve warm with tzatziki, Greek yogurt, or a simple herbed yogurt dip.
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