Mediterranean Spinach and Feta Crisps (Printable View)

Crispy phyllo parcels with spinach, feta, and Mediterranean herbs

# What You'll 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 (or 1 tablespoon dried)
06 - 1 tablespoon fresh parsley, chopped
07 - ½ teaspoon ground black pepper
08 - ¼ teaspoon nutmeg (optional)
09 - Zest of 1 lemon

→ Crisps

10 - 8 sheets phyllo (filo) pastry
11 - 2 oz unsalted butter, melted (or olive oil for brushing)

→ To Finish

12 - 1 tablespoon sesame seeds (optional)

# How-To Steps:

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 -
  • The phyllo shatters into the most satisfying golden crunch when you bite through to that creamy, tangy center
  • They disappear from party plates faster than you can bake them, and nobody has to know they only take 45 minutes from start to finish
02 -
  • Working quickly with phyllo is non-negotiable because the sheets dry out in seconds and become impossible to fold without cracking
  • Draining the spinach thoroughly is the step most people rush, but excess moisture is what prevents your crisps from getting properly crisp in the oven
03 -
  • Use kitchen shears to cut your phyllo strips instead of a knife, it is faster and less likely to tear the delicate dough
  • Let the crisps cool on the baking sheet for at least 5 minutes before moving them, or they may collapse from steam

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