Mediterranean Spinach and Feta Crisps

 

These crispy, golden pastries are a taste of the Mediterranean in every bite. A savory filling of spinach, herbs, and tangy feta cheese is wrapped in delightfully flaky layers, making them a perfect appetizer, snack, or light meal.

Prep Time: 25 minutes
Cook Time: 20-25 minutes
Yield: About 12 crisps

Ingredients

For the Filling:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 6 cups fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried oregano or dill

• ¼ tsp nutmeg (optional, but recommended)

• ¾ cup crumbled feta cheese

• 1 large egg, lightly beaten

For the Pastry & Assembly:

• Option A (Phyllo Dough): 6 sheets phyllo dough, thawed & 3 tbsp melted butter or olive oil

• Option B (Puff Pastry): 1 sheet puff pastry, thawed & 1 egg beaten for egg wash

Instructions

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat. Sauté the onion until soft, about 3-5 minutes.

• Add the garlic and cook for another minute until fragrant.

• Add the spinach (in batches if using fresh) and cook until wilted and most of the liquid has evaporated. If using frozen, ensure it's thoroughly drained.

• Stir in the salt, pepper, oregano, and nutmeg. Transfer the mixture to a bowl and let it cool for 10 minutes.

• Once cooled, mix in the crumbled feta and beaten egg until well combined.

2. Assemble the Crisps:

If Using PHYLLO DOUGH:

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

• Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer a second sheet on top and brush again. Repeat with a third sheet to create a stack.

• Cut the stacked phyllo into 4-inch squares.

• Place a tablespoon of filling in the center of each square. Fold into a triangle or bring the corners together to form a bundle. Brush the outside with more butter.

If Using PUFF PASTRY:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• On a lightly floured surface, roll the puff pastry out slightly. Cut into 3-inch squares.

• Place a tablespoon of filling in the center of each square. Fold over to form a triangle and press the edges with a fork to seal.

• Brush the tops with the egg wash for a golden finish.

3. Bake:

• Bake for 20Let cool on the baking sheet for 5 minutes before serving.

🌟 Chef's Notes

• Make-Ahead: Assemble the crisps and keep them covered in the refrigerator for up to 24 hours before baking.

• Freezing Instructions: Freeze unbaked crisps on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.

• Don't Skip Draining: Ensuring the spinach is as dry as possible is the key to preventing a soggy pastry.

• Flavor Boost: Add 2 tablespoons of chopped sun-dried tomatoes or kalamata olives to the filling for an extra layer of flavor.

• Serving Suggestion: Serve warm with a side of tzatziki or cool Greek yogurt for dipping.