Description
Crispy, savory, and bursting with Mediterranean flavor, these Spinach and Feta Crisps are the perfect appetizer, snack, or light lunch. With flaky golden layers and a warm, cheesy spinach filling, this recipe brings together the classic combination of spinach, feta, garlic, and herbs wrapped in a crunchy bite-sized form. Whether you’re entertaining guests or meal-prepping for the week, these crisps are easy to make and hard to resist.
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Ingredients
For the Filling:
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2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
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1 tbsp olive oil
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2 cloves garlic, minced
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½ small red onion, finely diced
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½ cup crumbled feta cheese
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¼ cup cream cheese (softened)
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¼ tsp black pepper
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¼ tsp dried oregano
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1 tbsp fresh parsley, chopped (or ½ tsp dried)
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1 tbsp lemon juice
For the Crisps:
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1 package phyllo dough (thawed according to package instructions)
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¼ cup melted butter or olive oil (for brushing)
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Sesame seeds (optional, for topping)
Instructions
Step 1: Sauté the Spinach and Aromatics
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In a skillet over medium heat, add olive oil.
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Sauté the onion for 2–3 minutes until softened.
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Add garlic and cook for 30 seconds until fragrant.
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Add fresh spinach and cook until wilted (or heat through the thawed frozen spinach).
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Transfer mixture to a bowl and let cool slightly.
Step 2: Make the Filling
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Once the spinach mixture is cooled, add feta cheese, cream cheese, black pepper, oregano, parsley, and lemon juice.
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Mix well until fully combined and creamy.
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Taste and adjust seasoning if needed.
Step 3: Prepare the Phyllo Sheets
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Preheat your oven to 375°F (190°C).
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Lay out a phyllo sheet on a clean surface and keep the rest covered with a damp towel.
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Brush the sheet lightly with melted butter or olive oil.
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Layer a second sheet on top and brush again.
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Cut the layered sheets into 3-inch wide strips using a sharp knife or pizza cutter.
Step 4: Fill and Fold the Crisps
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Place 1 tablespoon of the filling near one corner of each strip.
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Fold that corner over the filling to form a triangle.
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Continue folding like a flag until you reach the end of the strip.
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Place each folded crisp seam-side down on a parchment-lined baking sheet.
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Brush the tops lightly with more butter or oil and sprinkle with sesame seeds if desired.
Step 5: Bake the Crisps
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Bake for 18–22 minutes, or until golden brown and crispy.
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Let cool slightly before serving.
Notes
Work Quickly with Phyllo – Keep unused sheets covered to prevent drying.
Seal the Edges – Brushing with butter helps seal the triangles.
Use Fresh Spinach for Best Texture – If using frozen, squeeze out all excess water.
Don’t Overfill – A tablespoon of filling is perfect to avoid leaks.
Crisp Storage – Reheat in the oven to bring back the crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: Mediterranean