Here’s a tasty recipe for Mediterranean Spinach and Feta Crisps — flaky, savory bites perfect as appetizers or snacks.
Mediterranean Spinach and Feta Crisps
Ingredients
- 1 package (10 sheets) phyllo dough, thawed
- 1/2 cup unsalted butter, melted (or olive oil for brushing)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (280 g) fresh spinach, washed and chopped (or frozen, thawed & drained)
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
1. Prepare the filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté onion until translucent, about 3–4 minutes.
- Add garlic; cook 30 seconds until fragrant.
- Add spinach; cook until wilted (if using fresh) or warmed through (if frozen).
- Remove from heat; let cool slightly.
- Stir in feta, Parmesan (if using), oregano, pepper, and nutmeg.
2. Prepare the phyllo
- Preheat oven to 375°F (190°C).
- Lay one sheet of phyllo on a clean surface; brush lightly with melted butter.
- Layer another sheet on top and brush again. Repeat until you have 3–4 layers.
- Cut layered phyllo into rectangles or squares (about 3×3 inches).
3. Assemble the crisps
- Place 1–2 teaspoons of spinach-feta filling near one edge of each rectangle.
- Fold or roll phyllo over filling to form triangles or logs.
- Place on a baking sheet lined with parchment; brush tops with butter.
4. Bake
- Bake 15–20 minutes, until golden brown and crisp.
- Remove from oven; let cool slightly before serving.
Tips
- Work quickly with phyllo; keep unused sheets covered with a damp towel to prevent drying out.
- Add chopped sun-dried tomatoes or kalamata olives for extra Mediterranean flavor.
- Serve warm or at room temperature with tzatziki or hummus for dipping.
If you want, I can also give a mini muffin tin version that makes perfectly bite-sized crisps, great for parties. Do you want that version?
