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Mediterranean Spinach and Feta Crisps

Written by Admin

Here’s a refined and flavorful recipe for Mediterranean Spinach and Feta Crisps — crisp, golden pastries filled with a savory blend of spinach, feta, herbs, and spices. These are perfect as appetizers, snacks, or light lunch bites, and can be made with phyllo or puff pastry.

Mediterranean Spinach and Feta Crisps
Yield: ~12 crisps
Prep Time: 25 minutes
Cook Time: 20–25 minutes
Type: Savory pastry

🥬 Filling Ingredients
1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

6 cups fresh spinach (or 1 package frozen spinach, thawed and drained)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1/2 teaspoon dried oregano or dill

3/4 cup crumbled feta cheese

1 egg (beaten, for binding)

🧈 Dough Options

Option 1: Phyllo Dough (Traditional Crisp Layers)

6 sheets phyllo dough, thawed

3 tablespoons butter or olive oil, melted (for brushing)

Option 2: Puff Pastry (Flakier, richer alternative)

1 sheet puff pastry, thawed

1 egg (beaten, for egg wash)

🧑‍🍳 Instructions

1. Prepare the Filling
Heat olive oil in a skillet over medium heat.

Add onion and cook until soft (3–5 minutes).

Add garlic and spinach; cook until spinach is wilted and liquid has evaporated. Season with salt, pepper, oregano, and nutmeg.

Let cool slightly, then stir in feta and beaten egg. Set aside.

2. Assemble the Crisps
Phyllo Method:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

Lay out one phyllo sheet, brush lightly with melted butter/oil. Top with another sheet. Repeat until you have a stack of 3 sheets.

Cut into squares (~4″x4″).

Place 1 tablespoon of filling in the center of each square. Fold into triangles or bundles and seal edges.

Brush tops with more butter or oil.

Puff Pastry Method:

Roll out puff pastry lightly on a floured surface. Cut into 3-inch squares.

Place filling in the center, fold into triangles or squares, and press edges to seal.

Brush tops with beaten egg for a golden finish.

3. Bake
Bake for 20–25 minutes, or until golden brown and crisp.

Let cool slightly before serving.

✅ Tips
Make ahead: Assemble and refrigerate uncooked crisps for up to 24 hours before baking.

Freeze option: Freeze unbaked crisps; bake directly from frozen at 375°F for 25–30 minutes.

Add-ins: A few chopped sun-dried tomatoes or olives pair well with the filling.

Serving Ideas
With a side of tzatziki or yogurt dip

As part of a mezze platter with olives, hummus, and pita

With a fresh cucumber and tomato salad

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