Mediterranean Spinach and Feta Crisps Recipe
Are you searching for a light, crunchy, and savory snack that everyone will love? This amazing Mediterranean Spinach and Feta Crisps recipe brings the bright flavors of Greece right into your kitchen.
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Sturdy cutting board
- Large baking sheet
- Parchment paper
- Pastry brush
- Small microwave-safe bowl
Ingredients
- Frozen chopped spinach – 10 ounces, completely thawed and squeezed dry
- Feta cheese – 1 cup, crumbled
- Cream cheese – 4 ounces, softened at room temperature
- Garlic – 2 cloves, finely minced
- Fresh dill – 2 tablespoons, chopped
- Phyllo dough – 12 sheets, thawed properly
- Unsalted butter – 4 tablespoons, melted
- Olive oil – 1 tablespoon
- Black pepper – 1/2 teaspoon
Instructions
1. Prep the Spinach Mixture
- Place the dried chopped spinach into your large mixing bowl. Add the crumbled feta cheese, softened cream cheese, minced garlic, fresh dill, olive oil, and black pepper into the bowl.
2. Stir the Filling Well
- Use a sturdy spoon to mix all the filling ingredients together thoroughly. Mash the cheeses into the spinach until the mixture becomes a smooth, thick, and well-blended paste.
3. Lay the Phyllo Pastry
- Unroll your thawed phyllo sheets onto a clean, dry countertop. Place one sheet of dough down carefully and brush it lightly with a thin layer of the melted butter.
4. Stack and Cut Sheets
- Layer a second sheet of phyllo directly on top of the first buttered sheet. Repeat this process until you have a stack of three sheets, then cut them into long strips.
5. Add the Green Filling
- Spoon a tablespoon of the savory spinach mixture onto the bottom end of each long pastry strip. Make sure not to overfill them so the pastry closes easily.
6. Fold the Pastry Triangles
- Fold the corner of the strip over the filling to form a neat triangle shape. Continue folding the strip like a flag until you reach the very top end.
7. Bake Until Crispy Golden
- Place the triangles onto a baking sheet lined with parchment paper. Brush the tops with remaining butter and bake at 375 degrees Fahrenheit for twenty minutes until crispy.
Notes
- Squeeze the spinach well: Make sure you remove every drop of water from the spinach to prevent soggy pastry shells.
- Keep pastry covered: Cover your unused phyllo sheets with a damp paper towel so they do not dry out and crack.
- Add a twist of lemon: Mix a teaspoon of fresh lemon zest into the spinach for a bright pop of flavor.
- Try puff pastry: You can use rolled puff pastry sheets instead of phyllo dough for a thicker, richer crust.
- Incorporate more protein: Toss some shredded cooked chicken into the green filling mixture for a heartier snack.
- Keep any leftover crisps inside an airtight container in the refrigerator for up to three days.
- Do not use the microwave to reheat them because the pastry will lose its crunch and turn soggy.
- Reheat the crisps on a baking sheet in the oven at 350 degrees Fahrenheit for ten minutes.
- You can easily freeze the unbaked triangles on a tray and store them for up to three months.