Print

Mediterranean Spinach and Feta Cheese Crisps

A stack of golden brown Mediterranean Spinach and Feta Cheese Crisps, showing the flaky phyllo dough and cheesy filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these simple crisps featuring spinach, salty feta cheese, and Mediterranean herbs until golden brown and flaky.

Ingredients

Scale
  • 1 package (16 ounces) frozen chopped spinach, thawed and squeezed very dry
  • 8 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped fresh dill
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil, plus more for brushing
  • 1 package (1 pound) phyllo dough, thawed according to package directions

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. In a large bowl, combine the dried spinach, crumbled feta, Parmesan cheese, beaten eggs, dill, oregano, pepper, and nutmeg. Mix well.
  3. Stir in the 1/4 cup of flour until just combined.
  4. Carefully unroll the thawed phyllo dough. Keep the stack covered with a slightly damp kitchen towel to prevent drying.
  5. Lay one sheet of phyllo dough flat on a clean surface. Brush the entire surface lightly with olive oil.
  6. Place a second sheet of phyllo dough directly on top of the first, oiling it as well. Repeat this process until you have a stack of four oiled phyllo sheets.
  7. Cut the stacked phyllo sheets into four equal strips lengthwise.
  8. Place about 2 tablespoons of the spinach and feta mixture in a line along the short edge of one strip.
  9. Fold the short edge over the filling, then fold the sides inward, and roll the dough tightly to form a small, cigar-shaped crisp. Brush the outside lightly with olive oil.
  10. Place the finished crisp seam-side down on the prepared baking sheet. Repeat with the remaining filling and phyllo sheets. You should have about 16 crisps.
  11. Bake for 15 to 20 minutes, or until the crisps are golden brown and crisp. Serve warm.

Notes

  • Squeeze as much liquid as possible from the thawed spinach; excess water makes the filling soggy.
  • If you prefer a lighter flavor, substitute half the feta with ricotta cheese.
  • You can prepare these crisps ahead of time and freeze them unbaked; bake directly from frozen, adding a few extra minutes to the cook time.

Nutrition

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