Mediterranean Spinach and Feta Crisps (Printable View)

Golden phyllo triangles filled with spinach, feta, and herbs for effortless entertaining

# What You Need:

→ Filling

01 - 10.5 oz fresh spinach leaves, washed and chopped
02 - 7 oz feta cheese, crumbled
03 - 1.8 oz cream cheese
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - ½ teaspoon ground black pepper
08 - ¼ teaspoon nutmeg
09 - Zest of 1 lemon

→ Crisps

10 - 8 sheets phyllo pastry
11 - 2.1 oz unsalted butter, melted

→ To Finish

12 - 1 tablespoon sesame seeds

# How To Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large skillet over medium heat, wilt the spinach for 2–3 minutes. Drain any excess liquid and let cool.
03 - In a bowl, combine the cooled spinach, feta, cream cheese, garlic, dill, parsley, black pepper, nutmeg, and lemon zest. Mix until well combined.
04 - Place one sheet of phyllo pastry on a clean surface; keep remaining sheets covered with a damp towel to prevent drying. Lightly brush the sheet with melted butter.
05 - Cut the sheet lengthwise into 2 equal strips. Place 1 heaped tablespoon of filling at the bottom of each strip. Fold the corner over the filling to form a triangle; continue folding up the strip, maintaining the triangle shape, until you reach the end. Repeat with remaining pastry and filling.
06 - Arrange the crisps on the prepared baking sheet. Brush the tops with more melted butter and sprinkle with sesame seeds if desired.
07 - Bake for 18–20 minutes, or until the crisps are golden brown and crisp. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These golden parcels disappear faster than you can bake them, so consider doubling the recipe
  • The phyllo stays impossibly crisp while the filling stays creamy and flavorful
  • They are perfect for makeahead entertaining since you can freeze them unbaked
02 -
  • Phyllo dries out shockingly fast, so keep that damp towel handy and work quickly once you start
  • Really squeeze the liquid out of the wilted spinach or your filling will be too wet and the pastry will get soggy
03 -
  • Add a pinch of chili flakes to the filling if you want a little heat that sneaks up on you
  • Thawed frozen spinach works perfectly fine, just make sure to squeeze it until your hands hurt

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