They’re golden, flaky puff pastry parcels (or triangles) filled with a savory spinach and feta mixture — similar to Greek spanakopita but quicker and perfect as appetizers or snacks.
Here’s a simple and delicious recipe:
🧺 Ingredients (makes 8–10 crisps)
-
1 sheet puff pastry (thawed if frozen)
-
1 tablespoon olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 cups fresh spinach (or 1 cup frozen, thawed and drained well)
-
½ cup crumbled feta cheese
-
2 tablespoons cream cheese or ricotta (optional, for creaminess)
-
1 teaspoon dried oregano (or fresh herbs like dill or parsley)
-
Salt and black pepper, to taste
-
1 egg (for egg wash)
-
Sesame seeds (optional, for topping)
🥣 Instructions
-
Prepare the filling:
-
Heat olive oil in a skillet over medium heat.
-
Sauté onion until soft, 3–4 minutes. Add garlic and cook for 30 seconds.
-
Add spinach and cook until wilted (or just mix in thawed, well-drained frozen spinach).
-
Remove from heat and let cool slightly.
-
Stir in feta, cream cheese (if using), herbs, salt, and pepper.
-
-
Prepare the pastry:
-
Roll out puff pastry slightly on a floured surface.
-
Cut into squares (about 4–5 inches each).
-
-
Assemble the crisps:
-
Spoon 1–2 tablespoons of filling onto the center of each square.
-
Fold over into a triangle or rectangle and press edges with a fork to seal.
-
Brush with beaten egg and sprinkle with sesame seeds if desired.
-
-
Bake:
-
Place on a parchment-lined baking sheet.
-
Bake at 200°C / 400°F for 15–20 minutes, until golden and puffed.
-
-
Serve:
-
Serve warm with a side of tzatziki, yogurt dip, or a light salad.
-
💡 Tips
-
Be sure the spinach mixture isn’t watery — squeeze out excess liquid before mixing.
-
You can add a bit of lemon zest for brightness.
-
These freeze beautifully — bake straight from frozen for about 5 extra minutes.
Would you like me to give you a version using phyllo dough instead of puff pastry — more traditional and extra crispy?
