Mediterranean Spinach and Feta Crisps

🥟 Mediterranean Spinach & Feta Crisps

(Think of these as golden, crispy hand pies filled with a savory spinach–feta mixture — similar to Greek spanakopita triangles.)

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3–4 cloves garlic, minced
4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)
½ cup crumbled feta cheese
¼ cup ricotta cheese (or cream cheese, optional for creaminess)
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
Zest of ½ lemon
Salt and black pepper, to taste
1 egg (lightly beaten, for binding)

Heat olive oil in a skillet over medium heat.
Add chopped onion and cook until soft, about 3–4 minutes.
Add garlic and cook 30 seconds until fragrant.
Stir in chopped spinach and cook until wilted (if using fresh) or heated through (if using frozen).
Remove from heat and let cool slightly.
In a large bowl, combine spinach mixture, feta, ricotta (if using), dill, parsley, oregano, lemon zest, salt, and pepper.
Add beaten egg and mix until well combined.

Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper.
Lay one sheet of phyllo on a clean surface and lightly brush with olive oil.
Top with another sheet, brush again. (Keep remaining phyllo covered with a damp towel to prevent drying.)
Cut into 3 long strips.
Place 1–2 tablespoons of spinach-feta filling at the bottom of each strip.
Fold the corner over the filling to form a triangle, then continue folding up like a flag until you reach the end.
Brush the outside lightly with olive oil and sprinkle with sesame or nigella seeds if desired.

Serve with tzatziki, hummus, or a roasted red pepper dip.
Add to a mezze platter with olives, stuffed grape leaves (dolmades), and pita bread.
Great warm or at room temperature — perfect for picnics or parties.