Crispy, golden, and filled with the vibrant flavors of the Mediterranean, these Spinach and Feta Cheese Crisps are a delightful fusion of texture and taste. Flaky pastry envelopes a luscious filling of fresh spinach, creamy feta, and aromatic herbs, making each bite a perfect balance of richness and freshness. Whether served as an elegant appetizer, a light lunch, or a party snack, these crisps bring sophistication with minimal effort.
Ingredients List
- 1 package phyllo pastry sheets (thawed if frozen)
- 2 cups fresh spinach, finely chopped
- 1 cup crumbled feta cheese
- 1 small onion, finely diced
- 2 tbsp olive oil (plus extra for brushing)
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp dried dill (or 1 tsp fresh)
- Salt and freshly ground black pepper, to taste
- 1 egg, lightly beaten (for sealing and brushing)
Step-by-Step Instructions
Prepare the Filling
In a skillet, heat 2 tbsp olive oil over medium heat. Add onion and sauté until soft and translucent. Stir in garlic and cook for 30 seconds. Add spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly. Stir in feta cheese, oregano, dill, salt, and pepper. Mix until well combined.
Prepare the Phyllo Sheets
Preheat oven to 375°F (190°C). Lay out a sheet of phyllo pastry on a clean surface and lightly brush with olive oil. Place another sheet on top and repeat the brushing.
Shape the Crisps
Cut the layered phyllo into strips (about 3–4 inches wide). Place a spoonful of the spinach-feta mixture at one end of each strip. Fold into triangles, alternating direction with each fold to fully enclose the filling. Brush the outside with beaten egg for a golden finish.
Bake to Perfection
Arrange the crisps on a parchment-lined baking tray. Bake for 18–22 minutes, or until golden and crisp. Serve warm for the best flavor and texture.
Cook Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings
Makes about 12–14 crisps
Nutritional Information (approx. per serving)
- Calories: 140
- Protein: 4g
- Carbohydrates: 12g
- Fat: 8g
- Fiber: 1g
- Sodium: 220mg
Storage Instructions
Store cooled crisps in an airtight container at room temperature for up to 1 day to maintain crispness. For longer storage, refrigerate for up to 3 days and reheat in a 350°F (175°C) oven until warm and crisp. These crisps also freeze well,freeze before baking, then bake directly from frozen, adding 3–4 minutes to the cooking time.
Suggestions
- Add a handful of chopped sun-dried tomatoes for an extra Mediterranean kick.
- Serve with a tzatziki or roasted red pepper dip for a beautiful flavor pairing.
- Make smaller bite-sized versions for cocktail parties or larger ones for lunch portions.
Seasonal Relevance
- Spring & Summer: Perfect with fresh spinach and herbs, served alongside salads.
- Fall & Winter: A warm, savory snack that pairs beautifully with soups and stews.
- Holidays: Elegant enough to grace festive appetizer platters.
Conclusion
The Mediterranean Spinach and Feta Cheese Crisps are proof that great flavor doesn’t need to be complicated. They’re crisp, aromatic, and full of character, a nod to the sunny coasts of the Mediterranean with every bite. Whether you serve them at a dinner party, bring them to a picnic, or keep them as a personal indulgence, they’re bound to impress.
Mediterranean Spinach And Feta Cheese Crisps Recipe
12
servings20
minutes20
minutes140
kcalGolden, flaky phyllo pastry envelopes a savory filling of fresh spinach, creamy feta, and aromatic herbs, creating a crisp, flavorful bite inspired by the Mediterranean. Perfect as appetizers, snacks, or light meals, these crisps are easy to make yet impressive to serve.
Ingredients
1 package phyllo pastry sheets (thawed if frozen)
2 cups fresh spinach, finely chopped
1 cup crumbled feta cheese
1 small onion, finely diced
2 tbsp olive oil (plus extra for brushing)
1 clove garlic, minced
1 tsp dried oregano
½ tsp dried dill (or 1 tsp fresh)
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten (for sealing and brushing)
Directions
- Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and sauté until soft.
- Stir in garlic and cook for 30 seconds, then add spinach. Cook until wilted, about 2 minutes.
- Remove from heat, let cool slightly, then mix in feta, oregano, dill, salt, and pepper.
- Preheat oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface, brush lightly with olive oil, place another sheet on top, and brush again.
- Cut layered phyllo into strips (3–4 inches wide). Place a spoonful of filling at one end of each strip, then fold into triangles, alternating direction with each fold.
- Brush tops with beaten egg, arrange on a parchment-lined baking tray, and bake for 18–22 minutes until golden and crisp. Serve warm.
Recipe Video
Notes
- Keep unused phyllo sheets covered with a slightly damp towel to prevent drying.
- Add chopped sun-dried tomatoes or olives for extra flavor.
- Freeze before baking for up to 2 months; bake from frozen, adding 3–4 minutes to the time.
FAQs
Q1: Can I use puff pastry instead of phyllo?
Yes, puff pastry will work for a richer, flakier result. Just note it will be thicker and more buttery than traditional phyllo.
Q2: Can I make these crisps vegan?
Absolutely. Use vegan feta cheese, skip the egg wash, and brush with olive oil instead.
Q3: How do I prevent phyllo from drying out while working?
Keep the unused sheets covered with a slightly damp towel and work quickly to avoid cracking.
