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Mediterranean Spinach and Feta Cheese Crisps

Close-up of golden brown, crispy Mediterranean Spinach and Feta Cheese Crisps on a white plate.
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Make these easy, crispy Mediterranean Spinach and Feta Cheese Crisps. They are perfect for appetizers and use simple ingredients for a savory, satisfying bite.

Ingredients

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  • 10 sheets phyllo dough, thawed
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 10 ounces fresh spinach, washed and dried well
  • 6 ounces good quality feta cheese, crumbled
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add the spinach in batches and cook until wilted, about 3 to 5 minutes. Remove from heat and squeeze out as much excess moisture as possible. Chop the spinach roughly.
  3. In a medium bowl, combine the chopped spinach, crumbled feta cheese, beaten egg, dried oregano, lemon zest, lemon juice, and black pepper. Mix gently until just combined. This is your filling.
  4. Lay one sheet of phyllo dough flat on a clean, dry surface. Brush the entire surface lightly with melted butter. Place a second sheet directly on top of the first. Brush the second sheet with butter. Repeat this process until you have a stack of 5 buttered phyllo sheets.
  5. Place half of the spinach and feta filling in a long line across the short edge of the stacked phyllo sheets, leaving about a 1-inch border.
  6. Fold the short sides (the borders) over the filling. Then, starting from the short edge with the filling, tightly roll the phyllo into a log, brushing the final edge with a little extra butter to seal it.
  7. Carefully slice the log into 1-inch thick crisps. Place the crisps cut-side up on the prepared baking sheet. Repeat steps 4 through 6 with the remaining 5 sheets of phyllo and the rest of the filling to make a second log.
  8. Bake for 15 to 18 minutes, or until the crisps are golden brown and crisp. Serve warm or at room temperature.

Notes

  • Make sure your spinach is very dry after washing; excess water will make the phyllo soggy.
  • You can prepare these spinach and feta triangles ahead of time and refrigerate them for up to 4 hours before baking. Add 2-3 minutes to the baking time if baking directly from the refrigerator.
  • For extra flavor, brush the tops of the crisps with a little olive oil mixed with a pinch of sesame seeds before baking.

Nutrition

Find it online: https://recipesfleet.com/mediterranean-spinach-feta-cheese-crisps/