Mediterranean Spinach Feta Crisps (Printable Version)
Golden phyllo triangles stuffed with spinach and feta, seasoned with lemon and herbs
# What You Need:
→ Filling
01 - 10.5 oz fresh spinach leaves, washed and chopped
02 - 7 oz feta cheese, crumbled
03 - 1.75 oz cream cheese
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - ½ teaspoon ground black pepper
08 - ¼ teaspoon nutmeg
09 - Zest of 1 lemon
→ Crisps
10 - 8 sheets phyllo pastry
11 - 2 oz unsalted butter, melted
→ To Finish
12 - 1 tablespoon sesame seeds
# 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. Bake for 18–20 minutes, or until the crisps are golden brown and crisp. Serve warm or at room temperature.
# Expert Tips:
01 -
- These crispy parcels vanish faster than you can bake them, making them perfect for feeding a crowd
- The filling comes together in minutes but tastes like something from a specialty bakery
02 -
- Working quickly with phyllo prevents it from drying out and cracking
- Squeezing every drop of liquid from the spinach makes the difference between soggy and spectacular
03 -
- Room temperature filling prevents the butter from solidifying and creating tough spots in your pastry
- Brush butter all the way to the edges of each phyllo sheet so every layer turns golden and flaky