Description
Crispy, savory, and bursting with bold Mediterranean flavor, these Spinach and Feta Crisps are the perfect handheld snack or appetizer. Wrapped in golden, flaky layers and filled with creamy feta, tender spinach, and a hint of garlic and herbs, each bite offers a satisfying crunch and deliciously cheesy center. Great for entertaining or a light lunch with a salad!
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Ingredients
For the Filling:
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2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
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1 cup crumbled feta cheese
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½ cup ricotta or cream cheese (for creaminess)
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1 clove garlic, minced
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2 green onions, finely chopped
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1 tbsp fresh dill or 1 tsp dried
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½ tsp dried oregano
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¼ tsp salt
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¼ tsp black pepper
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1 egg, beaten (to bind the filling)
For the Crisps:
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1 package phyllo dough (thawed) or 1 sheet puff pastry (for a thicker crisp)
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¼ cup olive oil or melted butter (for brushing)
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1 egg (beaten, for egg wash if using puff pastry)
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Sesame seeds or nigella seeds (optional topping)
Instructions
Step 1: Prepare the Filling
In a bowl, mix together chopped spinach, feta, ricotta or cream cheese, garlic, green onions, dill, oregano, salt, pepper, and 1 beaten egg.
Stir until fully combined and creamy. Set aside.
Step 2: Prepare the Dough
If using phyllo:
Lay out one sheet at a time on a clean surface.
Brush lightly with olive oil or melted butter.
Layer 2–3 sheets together for sturdier crisps.
If using puff pastry:
Roll out the sheet on a lightly floured surface and cut into squares or rectangles.
Step 3: Fill and Shape the Crisps
Place 1–2 tablespoons of filling near one end of each phyllo or puff square.
Fold over the edges and roll or fold into triangles, envelopes, or logs.
Seal the edges by brushing with a little egg wash or water if needed.
Step 4: Arrange and Brush
Place the filled crisps seam-side down on a parchment-lined baking sheet.
Brush tops with olive oil (phyllo) or egg wash (puff pastry).
Sprinkle with sesame or nigella seeds if desired.
Step 5: Bake to Golden Perfection
Preheat the oven to 375°F (190°C).
Bake for 20–25 minutes, or until golden brown and crispy.
Let cool slightly before serving.
Notes
Keep Phyllo Covered – Prevent it from drying out by covering with a damp towel while working.
Use Fresh Herbs – For vibrant flavor, use fresh dill and oregano if possible.
Drain Spinach – Squeeze out all moisture from frozen spinach to prevent soggy filling.
Seal Tightly – Avoid overfilling and make sure the crisps are sealed to prevent leaks.
Batch Bake – Double the recipe and freeze extras for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Mediterranean