Print

Mediterranean Spinach and Feta Cheese Crisps

A stack of golden, flaky Mediterranean Spinach and Feta Cheese Crisps on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy, crispy baked bites featuring spinach, salty feta cheese, and Mediterranean herbs wrapped in flaky phyllo dough. They are perfect for appetizers or low effort party food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 10 ounces fresh spinach, washed and dried well
  • 4 ounces crumbled feta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 package (16 ounces) phyllo dough, thawed according to package directions
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the spinach to the skillet in batches. Cook until wilted, stirring often. Remove from heat and let the mixture cool slightly. Squeeze out as much excess liquid from the spinach mixture as possible using a clean kitchen towel or paper towels. This step is key for crispy results.
  4. In a medium bowl, combine the cooled spinach mixture, crumbled feta cheese, beaten egg, dill, oregano, and black pepper. Mix gently until just combined.
  5. Unroll the thawed phyllo dough on a clean, dry surface. Keep the stack covered with a slightly damp towel to prevent drying.
  6. Take one sheet of phyllo dough and brush the entire surface lightly with melted butter. Place a second sheet directly on top and brush it with butter as well. Cut the layered sheets into three equal strips lengthwise.
  7. Place about 1 tablespoon of the spinach and feta filling near one end of a phyllo strip. Fold the side edges inward over the filling, then roll up tightly, like a small cigar or triangle, until you reach the end of the strip. Brush the finished crisp lightly with butter.
  8. Place the finished crisp seam-side down on the prepared baking sheet. Repeat this process with the remaining phyllo sheets and filling, brushing each finished crisp with butter.
  9. Bake for 15 to 18 minutes, or until the phyllo is golden brown and crisp. Serve warm.

Notes

  • For the best texture, ensure your spinach is very dry before mixing it with the other ingredients. Excess moisture prevents the phyllo from crisping properly.
  • If you prefer a different shape, you can cut the layered phyllo sheets into squares and place a spoonful of filling in the center, folding the corners over to create a small turnover or triangle shape.
  • You can substitute fresh herbs like parsley or mint for the dried dill and oregano if you have them available.

Nutrition

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