Description
Crispy, golden, and bursting with flavor, these Mediterranean Spinach and Feta Crisps are the perfect handheld snack or appetizer. Inspired by classic spanakopita, these crispy bites combine tender spinach, salty feta, garlic, and herbs wrapped in buttery layers of phyllo or pastry. Whether you’re hosting a party or looking for a savory snack, these little crisps offer big Mediterranean flavor in every bite.
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Ingredients
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped (or 10 oz frozen, thawed and drained)
• ½ tsp dried oregano
• ½ tsp dried dill or 1 tbsp fresh dill, chopped
• ¼ tsp salt
• ¼ tsp black pepper
• ¾ cup crumbled feta cheese
• 1 egg, beaten (for binding)
• 6–8 sheets phyllo pastry, thawed
• ¼ cup melted butter or olive oil (for brushing)
Instructions
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté for 2–3 minutes until softened.
Add garlic and spinach; cook until spinach is wilted and moisture evaporates.
Remove from heat and let cool slightly.
Stir in oregano, dill, salt, pepper, crumbled feta, and beaten egg. Mix well.
Step 2: Prepare the Phyllo
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil.
Top with another sheet and repeat until you’ve layered 3–4 sheets.
Cut the layered sheets into strips (about 3 inches wide).
Step 3: Fill and Fold
Place 1 tbsp of filling at the end of each strip.
Fold the corner over to form a triangle, then continue folding up like a flag to enclose the filling.
Repeat with remaining strips and filling.
Step 4: Bake the Crisps
Place crisps on the prepared baking sheet and brush tops with butter or oil.
Bake for 18–22 minutes, or until golden and crisp.
Step 5: Cool & Serve
Let cool slightly on a wire rack. Serve warm or at room temperature.
Notes
Work Quickly with Phyllo – Keep unused sheets covered with a damp towel to prevent drying.
Drain Spinach Well – Especially if using frozen, to avoid soggy crisps.
Use Good Feta – A block of feta crumbled by hand gives better texture and taste.
Add Texture – Mix in chopped nuts or pine nuts for a subtle crunch.
Brush Lightly – Don’t soak the pastry—just a light brush keeps it crisp.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: Mediterranean