Mediterranean Spinach Feta Crisps (Printable Version)
Golden crispy phyllo triangles with spinach and feta filling
# What You Need:
→ Filling
01 - 10.5 ounces fresh spinach leaves, washed and chopped
02 - 7 ounces feta cheese, crumbled
03 - 1.8 ounces cream cheese
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
06 - 1 tablespoon fresh parsley, chopped
07 - 1/2 teaspoon ground black pepper
08 - 1/4 teaspoon nutmeg (optional)
09 - Zest of 1 lemon
→ Crisps
10 - 8 sheets phyllo (filo) pastry
11 - 2.1 ounces unsalted butter, melted (or olive oil for brushing)
→ To Finish
12 - 1 tablespoon sesame seeds (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large skillet over medium heat, wilt the spinach for 2–3 minutes. Drain any excess liquid and let cool.
03 - In a bowl, combine the cooled spinach, feta, cream cheese, garlic, dill, parsley, black pepper, nutmeg, and lemon zest. Mix until well combined.
04 - Place one sheet of phyllo pastry on a clean surface; keep remaining sheets covered with a damp towel to prevent drying. Lightly brush the sheet with melted butter.
05 - Cut the sheet lengthwise into 2 equal strips. Place 1 heaped tablespoon of filling at the bottom of each strip. Fold the corner over the filling to form a triangle; continue folding up the strip, maintaining the triangle shape, until you reach the end. Repeat with remaining pastry and filling.
06 - Arrange the crisps on the prepared baking sheet. Brush the tops with more melted butter and sprinkle with sesame seeds if desired.
07 - Bake for 18–20 minutes, or until the crisps are golden brown and crisp. Serve warm or at room temperature.
# Expert Advice:
01 -
- These little triangles disappear faster than you can bake them, making them perfect for parties or quiet snacking
- The phyllo technique seems intimidating but becomes surprisingly meditative once you find your rhythm
02 -
- Phyllo dries out shockingly fast, so keep that damp towel nearby and work deliberately but not frantically
- Overfilling seems generous until cheese starts oozing out during baking and burns on your baking sheet
03 -
- A pinch of red pepper flakes in the filling adds this subtle warmth that keeps people coming back for more
- Brush the butter very thinly, thick butter makes the pastry greasy instead of flaky