🫒 Ingredients (makes about 10–12 crisps)
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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4 cups (about 120g) fresh spinach (or 10 oz frozen, thawed and drained)
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1/2 cup (75g) feta cheese, crumbled
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1/4 cup (25g) shredded mozzarella or ricotta (optional for creaminess)
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1 tablespoon chopped fresh dill or parsley (optional)
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Salt and black pepper, to taste
For the Pastry:
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1 sheet puff pastry (store-bought, thawed) or phyllo dough
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1 egg, beaten (for egg wash)
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1 tablespoon sesame seeds or nigella seeds (optional, for topping)
🧑🍳 Instructions
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Prepare the filling:
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Heat olive oil in a skillet over medium heat.
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Add onion and garlic; sauté until soft and fragrant (about 3 minutes).
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Add spinach and cook until wilted (if using fresh) or heated through (if frozen).
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Transfer to a bowl and let cool slightly.
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Stir in feta, mozzarella/ricotta, herbs, salt, and pepper. Mix well.
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Prepare the pastry:
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Preheat oven to 400°F (200°C).
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Roll out puff pastry on a lightly floured surface.
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Cut into squares (about 4×4 inches / 10×10 cm).
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Assemble the crisps:
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Place 1–2 tablespoons of spinach filling in the center of each square.
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Fold into triangles or rectangles and seal the edges by pressing with a fork.
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Brush tops with beaten egg and sprinkle with sesame seeds if desired.
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Bake:
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Arrange on a parchment-lined baking sheet.
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Bake for 15–20 minutes, or until golden brown and puffed.
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Serve:
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Cool slightly before serving. Great warm or at room temperature!
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✅ Tips:
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For extra flavor, add a pinch of nutmeg or lemon zest to the filling.
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If using phyllo dough instead of puff pastry, brush each layer with melted butter before folding.
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These crisps freeze beautifully — bake straight from frozen for a quick snack.
Would you like me to give you a mini phyllo cup version (bite-sized Mediterranean spinach-feta cups for parties)?
