Why You’ll Love This Recipe
Mediterranean Spinach and Feta Crisps are a light, flaky, and flavor-packed snack or appetizer that brings together the iconic combo of earthy spinach and tangy feta cheese. Wrapped in golden phyllo dough, these crisps offer the perfect crunch and a savory bite that’s ideal for entertaining or everyday indulgence.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh spinach (or frozen, thawed and drained)
crumbled feta cheese
cream cheese
green onions or chives (chopped)
garlic (minced)
olive oil
salt and pepper
phyllo dough sheets
butter or oil (for brushing)
directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, heat olive oil and sauté garlic and green onions until fragrant.
Add spinach and cook until wilted (or just heat through if using thawed frozen spinach). Season with salt and pepper. Remove from heat.
Mix in the cream cheese and feta until well combined and creamy.
Lay out one sheet of phyllo dough on a clean surface. Brush lightly with melted butter or oil, then layer with another sheet. Repeat for 3-4 sheets total.
Cut the layered phyllo into squares or rectangles, depending on your desired size.
Place a spoonful of the spinach-feta mixture in the center of each square.
Fold into triangles or roll up, sealing the edges with a bit of butter or water.
Arrange on the baking sheet and brush the tops lightly with butter or oil.
Bake for 15–18 minutes, or until golden brown and crispy.
Servings and timing
Makes about 20 crisps
Preparation time: 20 minutes
Cooking time: 15–18 minutes
Total time: approximately 35–40 minutes
Variations
Add chopped sun-dried tomatoes or olives for extra Mediterranean flair.
Use ricotta cheese for a creamier filling.
Incorporate a pinch of nutmeg or red pepper flakes for added depth.
Swap phyllo for puff pastry for a more indulgent texture.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 350°F for 5–7 minutes to maintain crispness.
Freeze unbaked crisps for up to 2 months; bake directly from frozen with a few extra minutes.
FAQs
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before using.
Can I prep these ahead?
Absolutely, assemble and refrigerate up to 24 hours before baking.
What’s the best way to keep phyllo dough from drying out?
Keep it covered with a damp towel while working.
Can I make these dairy-free?
Use dairy-free feta and cream cheese alternatives.
Can I air fry them?
Yes, air fry at 350°F for about 8–10 minutes or until golden.
Are they spicy?
Not unless you add chili flakes or hot sauce—completely customizable.
Can I add meat?
Yes, finely chopped cooked chicken or ground lamb can be added to the filling.
Can I serve them cold?
They’re best warm, but still tasty at room temperature.
What dipping sauces go well?
Try tzatziki, hummus, or a lemon-yogurt sauce.
Can I make them bigger?
Sure, just adjust the baking time slightly for larger portions.
Conclusion
Mediterranean Spinach and Feta Crisps bring bold flavor and delightful crunch to your table with minimal effort. Whether you’re planning a party or looking for a savory snack, these flaky bites deliver on taste and texture every time.
Print
Mediterranean Spinach and Feta Crisps
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 12–16 crisps 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Crispy baked filo or puff pastry bites filled with a tangy Mediterranean mixture of spinach, feta, and fragrant herbs—perfect as appetizers or a light snack.
Ingredients
- 8 sheets filo pastry (or 1 sheet puff pastry, thawed)
- 10 oz (≈285 g) fresh spinach, wilted and drained
- 7 oz (≈200 g) feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten (for filling)
- 2 Tbsp chopped fresh dill or parsley
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 3 Tbsp olive oil or melted butter (for brushing)
- Optional: lemon zest for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
- Sauté onion in olive oil until soft, add garlic and cook 1 min. Add spinach, oregano, salt, and pepper—cook 2–3 min. Remove from heat and cool slightly.
- In a bowl, mix cooled spinach mixture with crumbled feta, fresh herbs, and beaten egg until combined.
- If using filo pastry: lay one sheet, brush lightly with oil, top with another sheet. Cut layered dough into 3-inch squares. Spoon 1 Tbsp filling onto each square, fold corners into a bundle, and seal. Alternatively, if using puff pastry, cut into squares and fold into envelopes.
- Arrange crisps on prepared sheet, brush tops with oil or butter.
- Bake 15–18 min until golden and crisp. Let rest 2 min before serving.
- Optional: sprinkle with lemon zest or fresh herbs just before serving.
Notes
- Ensure spinach is well-drained—excess moisture may make pastry soggy.
- Work quickly with filo to prevent drying; cover unused sheets with a damp towel.
- Alternate shaping: fill and fold into triangles or mini tart cups.
- Can be prepared ahead, refrigerated before baking. Bake straight from fridge, adding a minute if needed.
- Freeze baked crisps in a sealed bag; reheat in oven at 350 °F for 5–7 min.
Nutrition
- Serving Size: 2 crisps
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
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