Mediterranean Spinach and Feta Crisps

🧆 Mediterranean Spinach and Feta Crisps

📝 Ingredients:

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• 2 garlic cloves, minced

• 4 cups (packed) fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

• 1/2 tsp dried oregano

• Salt and pepper to taste

• 1 cup crumbled feta cheese

• 1/2 cup ricotta cheese (optional for creaminess)

• 1 egg, lightly beaten

• 1 pack phyllo pastry (10 sheets)

• 1/3 cup melted butter or olive oil (for brushing)

• Sesame seeds or nigella seeds (optional topping)

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👩‍🍳 Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.

2. Sauté the filling:

   • Heat 1 tbsp olive oil in a skillet.

   • Add red onion and cook until soft, about 5 minutes.

   • Add garlic and sauté for 1 minute.

   • Stir in spinach and oregano. Cook until wilted and liquid evaporates. Season with salt and pepper.

   • Let cool slightly.

3. Mix the cheeses:

   • In a bowl, mix the cooled spinach mixture with feta, ricotta (if using), and the beaten egg.

4. Assemble the crisps:

   • Lay one sheet of phyllo on a clean surface. Keep the rest covered with a damp towel.

   • Brush the sheet lightly with melted butter or olive oil.

   • Place another sheet on top and brush again.

   • Cut into 3 or 4 vertical strips (depending on the size of your phyllo).

   • Place 1 heaping tbsp of filling near the end of each strip and fold over into triangles (like folding a flag).

5. Bake:

   • Place crisps on the prepared tray.

   • Brush tops with more butter/oil and sprinkle with sesame/nigella seeds.

   • Bake 20–25 minutes until golden brown and crisp.

6. Cool slightly and serve warm or at room temperature.

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❓ Q&A

Q: Can I use frozen spinach?

A: Yes! Use about 1 cup of frozen spinach. Thaw completely, then squeeze out as much liquid as possible before using.

Q: Can I make these ahead?

A: Yes, assemble and refrigerate them (unbaked) up to 24 hours in advance. Bake just before serving. You can also freeze them and bake from frozen (add 5–10 minutes to bake time).

Q: Can I skip phyllo pastry?

A: Phyllo is key for the crisp texture. Puff pastry is an alternative, but it changes the character of the dish (more like turnovers).

Q: Can I use other cheeses?

A: Sure—try goat cheese or a mix of mozzarella and feta, but avoid overly wet cheeses.

Q: How do I keep phyllo from drying out?

A: Always cover unused sheets with a damp (not wet) towel while working.

Q: Are they vegetarian?

A: Yes, as long as your cheeses are made with vegetarian rennet.