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Mediterranean Spinach and Feta Cheese Crisps

A stack of golden, flaky Mediterranean Spinach and Feta Cheese Crisps triangles garnished with parsley.
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Make these easy, flaky spinach and feta crisps, perfect for a party appetizer or a savory snack. This recipe uses phyllo dough for a light, crispy texture.

Ingredients

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

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the spinach to the skillet in batches. Cook until the spinach wilts completely. Remove from heat and squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels. This step is key for crispy results.
  3. In a medium bowl, combine the drained spinach, crumbled feta cheese, beaten egg, nutmeg, and black pepper. Mix well until everything is evenly incorporated.
  4. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  5. Carefully unroll the thawed phyllo dough. Keep the stack covered with a slightly damp cloth while you work to prevent drying.
  6. Lay one sheet of phyllo dough flat on your work surface. Brush the entire surface lightly with melted butter.
  7. Place a second sheet directly on top of the first and brush with butter. Repeat this process until you have a stack of four buttered phyllo sheets.
  8. Cut the stacked phyllo sheets into three equal strips lengthwise.
  9. Place about 2 tablespoons of the spinach and feta filling near the short end of one strip.
  10. Fold the corner of the strip over the filling to form a triangle shape. Continue folding the strip over itself like a flag, maintaining the triangle shape, until you reach the end of the strip. Brush the finished triangle lightly with butter.
  11. Place the finished **Crispy Feta Spinach Appetizer** seam-side down on the prepared baking sheet. Repeat with the remaining filling and phyllo sheets.
  12. Bake for 15 to 20 minutes, or until the crisps are golden brown and flaky. Serve warm as one of the **Best Mediterranean Finger Foods**.

Notes

  • For an **Air Fryer Spinach Feta Crisp** variation, arrange the triangles in a single layer in the air fryer basket. Cook at 350°F (175°C) for 8 to 10 minutes, flipping halfway through, until golden brown.
  • If you prefer a slightly richer flavor, substitute half of the butter with clarified butter (ghee) for brushing the phyllo.
  • Make sure your spinach mixture is completely cool before filling the phyllo; warm filling can make the dough soggy.

Nutrition

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