Mediterranean Spinach and Feta Crisps

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📝 Introduction:

These Mediterranean Spinach and Feta Crisps are a savory delight that bring the bold, fresh flavors of the Mediterranean into a light, crunchy bite. Filled with creamy feta cheese, tender spinach, and aromatic herbs, all wrapped in flaky phyllo pastry and baked to golden perfection — they’re a crowd-pleasing snack that’s both elegant and easy to make. Think of them as a mini spanakopita in a crispy chip form!

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🛒 Ingredients:

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 250g (9 oz) fresh spinach (or 150g frozen, thawed and squeezed)
• 150g (5 oz) feta cheese, crumbled
• 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
• 1 egg, lightly beaten
• Salt and pepper to taste
• Pinch of nutmeg (optional)

For the crisps:

• 6 sheets of phyllo pastry
• 3 tablespoons melted butter or olive oil (for brushing)
• Sesame seeds or nigella seeds (optional, for topping)

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🔪 Instructions & Method:

Step 1: Prepare the Filling

1. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add Garlic & Spinach: Add minced garlic and spinach. Cook until wilted and moisture is evaporated (for fresh spinach). If using frozen spinach, ensure it’s fully thawed and squeezed dry before adding.
3. Cool & Mix: Allow mixture to cool slightly. Then stir in crumbled feta, dill, nutmeg (if using), and beaten egg. Season with salt and pepper. Mix well and set aside.

Step 2: Assemble the Crisps

1. Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Phyllo: Lay one phyllo sheet on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and brush again. Repeat until you’ve layered 3 sheets.
3. Cut & Fill: Using a sharp knife or pizza cutter, cut the stacked phyllo into squares (about 3×3 inches or smaller for bite-size).
4. Add Filling: Place a teaspoon of the spinach-feta mixture in the center of each square.
5. Fold & Seal: Fold into triangles or small envelopes by bringing one corner over to the opposite and pressing edges to seal. You can crimp with a fork or roll tightly if preferred.
6. Repeat: Repeat with the remaining 3 sheets of phyllo and filling.
7. Brush & Top: Brush tops with more melted butter/oil. Sprinkle with sesame or nigella seeds if desired.

Step 3: Bake

1. Bake the Crisps: Place on the baking sheet and bake for 18–22 minutes, or until golden brown and crisp.
2. Cool Slightly: Let them cool on a wire rack for a few minutes before serving.

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🍽️ Serving Suggestions:

• Serve warm or at room temperature with a side of tzatziki, hummus, or roasted red pepper dip.
• Great as a party appetizer, picnic snack, or alongside a Mediterranean mezze platter.

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🧊 Storage Tips:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to re-crisp.
• Can be frozen before baking. Just add 2–3 extra minutes to baking time straight from frozen.

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