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Mediterranean Spinach and Feta Cheese Crisps

A stack of golden brown Mediterranean Spinach and Feta Cheese Crisps made with flaky pastry and visible filling.
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Bake these simple phyllo dough crisps filled with spinach, salty feta cheese, and fresh dill for a Mediterranean snack or appetizer.

Ingredients

Scale
  • 1 package (1 lb) frozen chopped spinach, thawed and squeezed very dry
  • 8 ounces feta cheese, crumbled
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter, melted
  • 1 package (1 lb) phyllo dough, thawed according to package directions

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, combine the dry spinach, crumbled feta cheese, chopped dill, lemon juice, oregano, and black pepper. Mix well until the filling is evenly distributed.
  3. Carefully unroll the thawed phyllo dough. Keep the stack covered with a slightly damp kitchen towel to prevent drying while you work.
  4. Lay one sheet of phyllo dough flat on your work surface. Brush the entire surface lightly with melted butter.
  5. Place a second sheet directly on top of the first. Brush this second sheet lightly with butter.
  6. Place about 2 tablespoons of the spinach and feta mixture in a line along the short edge of the double-layered phyllo sheet, leaving a 1-inch border.
  7. Fold the side edges of the phyllo over the filling. Roll the phyllo tightly away from you, creating a thin cigar shape. Brush the outside of the roll lightly with butter.
  8. Place the finished crisp seam-side down on the prepared baking sheet. Repeat this process with the remaining phyllo and filling, creating as many crisps as possible.
  9. Brush the tops of all the assembled crisps generously with the remaining melted butter.
  10. Bake for 15 to 20 minutes, or until the crisps are golden brown and crisp.
  11. Remove from the oven and let cool slightly before serving.

Notes

  • Squeeze the moisture out of the spinach thoroughly; excess water makes the filling soggy.
  • You can substitute parsley for some of the dill if you prefer a milder flavor.
  • If you do not have phyllo dough, you can use small wonton wrappers, layering two wrappers per crisp and brushing with butter.

Nutrition

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