Here’s a full, detailed recipe for Mediterranean Spinach and Feta Crisps – a savory, flaky, and flavorful appetizer or snack inspired by Mediterranean ingredients. These are perfect for parties, lunch boxes, or light meals and are similar to mini spanakopita (Greek spinach pies), but easier to make with a crisp, golden finish.
🫓✨ Mediterranean Spinach and Feta Crisps
✅ Servings: 12–16 crisps (depending on size)
🕒 Prep Time: 20 minutes
⏳ Cook Time: 20–25 minutes
🔥 Method: Oven-baked
📝 Ingredients:
🧀 For the Filling:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 cups fresh spinach, chopped (or 1½ cups thawed frozen spinach, squeezed dry)
- 1/2 cup crumbled feta cheese
- 1/4 cup ricotta or cream cheese (optional, for creamier texture)
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- Salt to taste (feta is salty, so taste first)
- Optional: 1 tbsp chopped sun-dried tomatoes or Kalamata olives (for extra flavor)
🥟 For the Wrappers:
- 1 package of phyllo pastry (thawed according to package instructions)
- 1/4 cup butter or olive oil (melted, for brushing the phyllo)
- Optional: sesame seeds or za’atar for sprinkling
🥣 Instructions:
1. Make the Filling:
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add fresh spinach (if using) and sauté until wilted. If using frozen spinach, skip this step.
- Transfer spinach to a bowl and let it cool slightly. Squeeze out any extra moisture.
- Mix in feta, ricotta or cream cheese, oregano, black pepper, and any optional ingredients (olives, sun-dried tomatoes). Taste and adjust seasoning.
2. Prepare the Phyllo Pastry:
- Preheat oven to 375°F (190°C).
- Lay out the phyllo sheets on a clean surface and cover with a slightly damp towel to prevent drying.
- Take one sheet, brush lightly with melted butter or olive oil.
- Layer a second sheet on top and brush again.
- Cut the layered sheets into rectangles (about 3×5 inches or to your preferred size).
3. Fill and Fold:
- Place about 1 tablespoon of spinach-feta filling on one end of each rectangle.
- Fold over the sides and roll up like a mini burrito or fold into triangles (like spanakopita).
- Place on a baking sheet lined with parchment paper, seam-side down.
4. Bake:
- Brush the tops lightly with more melted butter or oil.
- Optional: sprinkle with sesame seeds or za’atar.
- Bake for 20–25 minutes or until golden brown and crisp.
🌿 Serving Suggestions:
- Serve warm or at room temperature with:
- Tzatziki sauce
- Hummus
- A squeeze of lemon juice
🧊 Storage & Reheating:
- Fridge: Store in an airtight container for up to 3 days. Reheat in a toaster oven or oven for best crispness.
- Freezer: Freeze unbaked or baked crisps. Bake from frozen at 375°F (190°C) for 25–30 minutes.
🔄 Variations:
| Ingredient | Swap / Add-In |
|---|---|
| Spinach | Kale, chard, or arugula |
| Feta | Goat cheese or shredded mozzarella |
| Ricotta | Cream cheese or cottage cheese |
| Herbs | Fresh dill or mint for brightness |
| Phyllo | Puff pastry for a richer version |
Would you like a mini version for entertaining, or a meal-sized pie version of this recipe?
