Mediterranean Spinach and Feta Crisps

By Muhammad Faizan

Mediterranean Spinach and Feta Crisps

Description

Mediterranean Spinach and Feta Crisps are flaky, golden, savory pastries filled with seasoned spinach, creamy feta cheese, and aromatic herbs. Wrapped in thin phyllo dough and baked until crisp, they make a perfect appetizer, snack, or light lunch. These crisps deliver classic Mediterranean flavors with minimal effort — delicious warm or at room temperature.

Servings

Makes 12 crisps
(Serves 4–6 as an appetizer)

Ingredients

Filling

  • 2 cups fresh spinach, finely chopped (or 1 cup frozen, thawed and squeezed dry)

  • ¾ cup feta cheese, crumbled

  • ¼ cup onion, finely diced

  • 1 clove garlic, minced

  • 1 tbsp fresh dill (or 1 tsp dried)

  • 1 tbsp fresh parsley, chopped

  • 1 egg, lightly beaten

  • ¼ tsp black pepper

  • ⅛ tsp salt (optional; feta is salty already)

Phyllo & Assembly

  • 6 sheets phyllo dough, thawed

  • 4–5 tbsp olive oil or melted butter (for brushing)

  • Sesame seeds (optional, for topping)

Instructions

  1. Prepare the Filling

    • In a bowl, combine chopped spinach, crumbled feta, onion, garlic, dill, parsley, egg, black pepper, and salt (if using).

    • Mix well until the filling is evenly combined.

  2. Prepare the Phyllo

    • Preheat your oven to 375°F (190°C).

    • Line a baking sheet with parchment paper.

    • Lay out one sheet of phyllo dough and lightly brush with olive oil or melted butter.

    • Place another sheet on top and brush again.

    • Cut the stacked sheets into 6 equal rectangles.

    • Repeat with the remaining 3 sheets to create another 6 rectangles.

  3. Fill & Shape

    • Spoon about 1 heaping tablespoon of filling onto one end of each rectangle.

    • Fold over to cover the filling, then continue folding into a neat triangle or rectangle “crisp.”

    • Place each crisp on the baking sheet.

    • Brush tops with olive oil or butter, then sprinkle sesame seeds if desired.

  4. Bake

    • Bake for 18–22 minutes, or until the crisps are golden brown and flaky.

    • Cool slightly before serving.

Notes

  • If using frozen spinach, ensure it is squeezed thoroughly to avoid soggy filling.

  • You can make the filling ahead and refrigerate for up to 24 hours.

  • These crisps freeze beautifully — freeze before baking and bake directly from frozen (+5 minutes cooking time).

Tips

  • Prevent tearing: Keep phyllo covered with a slightly damp towel while assembling.

  • Make mini versions: Cut sheets into smaller strips for bite-sized party snacks.

  • Flavor boosts: Add a pinch of nutmeg, lemon zest, or red chili flakes.

  • Use a cheese blend: Combine feta with ricotta for a softer, creamier filling.

Approximate Nutritional Info (per crisp)

(Based on 12 crisps)

  • Calories: ~110

  • Protein: 4 g

  • Carbohydrates: 10 g

  • Fat: 6.5 g

  • Fiber: 1 g

  • Sodium: ~210 mg

Nutritional values may vary depending on brands and ingredient quantities.

Health Benefits

  • Spinach

    • Rich in iron, vitamin K, folate, and antioxidants that support heart and bone health.

  • Feta cheese

    • Provides calcium and protein with less fat than many cheeses.

  • Phyllo dough

    • Lower in fat compared to puff pastry, making a lighter, crisp alternative.

  • Mediterranean herbs

    • Dill and parsley contain antioxidants and add flavor without extra calories.

Overall, this dish offers a flavorful, nutrient-dense snack aligned with a Mediterranean-style eating pattern.

Q & A

Q: Can I air fry the crisps?

A: Yes! Air fry at 360°F (182°C) for 10–12 minutes until golden.

Q: Can I replace feta?

A: Try goat cheese, ricotta + parmesan, or vegan feta.

Q: Why is my phyllo cracking?

A: It dries quickly. Keep unused sheets covered with a damp towel while working.

Q: Can I serve these cold?

A: They taste best warm but are still tasty at room temperature.

Q: Can I make them ahead?

A: Yes! Assemble and freeze unbaked crisps for up to 2 months.

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