Mediterranean Spinach and Feta Crisps Recipe | Healthy Appetizer Snack Idea
"Mediterranean spinach and feta crisps are golden, crispy, and filled with creamy feta and fresh spinach. A delicious and healthy appetizer recipe perfect for parties, family dinners, or Mediterranean-inspired snacking."
Equipment
- Sharp knife and cutting board
- Mixing bowls
- Pastry brush
- Baking tray
- Parchment paper
- Cooling rack
- Damp towel (to cover phyllo pastry)
Ingredients
- 1 lb fresh spinach (or 10 oz frozen, thawed and drained)
- 1 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 2 tbsp parsley, chopped
- 1 tsp dried oregano
- 12 sheets phyllo pastry (or puff pastry squares)
- 3 tbsp olive oil (for brushing)
- Salt and black pepper to taste
Instructions
- Prepare Spinach: Wash and sauté fresh spinach until wilted, then drain and chop. If using frozen spinach, thaw and squeeze out excess water.
- Make Filling: In a bowl, combine spinach, crumbled feta, dill, parsley, oregano, salt, and pepper. Mix well.
- Prepare Pastry: Lay phyllo sheets on a clean surface, keeping them covered with a damp towel to prevent drying. Cut into squares or rectangles.
- Assemble Crisps: Place a spoonful of filling in the center of each pastry square. Fold into triangles or rolls, sealing edges firmly. Brush tops with olive oil.
- Bake: Arrange crisps on a parchment-lined baking tray. Bake at 375°F (190°C) for 20–25 minutes until golden and crisp.
- Serve: Cool slightly on a rack, then serve warm with dips like tzatziki or hummus.
Notes
- Pastry choice: Phyllo gives delicate flakes; puff pastry offers buttery richness.
- Variations: Add sun-dried tomatoes, pine nuts, or substitute goat cheese. Vegan versions work with plant-based cheese.
- Storage: Refrigerate up to 3 days; freeze uncooked crisps for 2 months.
- Reheating: Use oven or air fryer to restore crispness; avoid microwaving.
- Pairings: Best with tzatziki, hummus, or yogurt dip, plus white wine or herbal tea.