Mediterranean spinach and feta crisps

Here’s a delicious and easy recipe for Mediterranean Spinach and Feta Crisps — light, flaky, and full of savory flavor! 🫒🥬🧀

Makes about 12 crisps

1 tablespoon olive oil
2 cloves garlic, minced
4 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, squeezed dry)
½ cup feta cheese, crumbled
¼ cup cream cheese (optional for creaminess)
2 tablespoons chopped sun-dried tomatoes (optional but delicious)
1 teaspoon dried oregano (or a mix of oregano and dill)
Salt and pepper, to taste
6 sheets phyllo pastry, thawed
¼ cup melted butter or olive oil, for brushing

Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté until fragrant (about 30 seconds).
- Stir in spinach and cook until wilted (2–3 minutes).
- Remove from heat and cool slightly.
- Mix in feta, cream cheese (if using), sun-dried tomatoes, oregano, salt, and pepper.
Assemble the crisps:
- Place one sheet of phyllo on a clean surface. Brush lightly with melted butter or olive oil.
- Layer another sheet on top and brush again. Cut into rectangles (about 4×6 inches) or squares.
- Spoon a tablespoon of filling near one edge, then fold into a triangle (like folding a flag) or roll into a little parcel.
- Repeat with remaining sheets and filling.
Bake:
- Arrange on the baking sheet and brush tops lightly with butter or oil.
- Bake for 12–15 minutes, or until golden and crisp.
Serve:
- Serve warm or at room temperature with tzatziki, hummus, or yogurt dip.

Keep unused phyllo covered with a damp towel while working to prevent drying.
For a shortcut, you can use pre-made puff pastry — just cut, fill, seal, and bake until golden.
Great as a party appetizer or Mediterranean-style snack!

Would you like a baked puff pastry version (flakier and quicker) or the traditional phyllo version (lighter and crispier)?