🇬🇷 Mediterranean Spinach & Feta Crisps

⭐ Serves: 12–16 crisps

⭐ Style: Greek-inspired • light, flaky, savory

⭐ Total Time: 25–30 minutes

---

INGREDIENTS

For the Crisps

• 8–10 sheets phyllo dough (thawed)

• 3–4 tbsp extra-virgin olive oil or melted butter

• Sesame seeds (optional, traditional Greek topping)

Spinach–Feta Filling

• 2 cups fresh spinach, finely chopped
  OR 1 cup frozen spinach (thawed & squeezed dry)

• ½ cup feta cheese, crumbled (Greek, sheep’s milk preferred)

• 2 tbsp Greek yogurt (adds creaminess)

• 2 tbsp chopped fresh dill

• 1–2 tbsp chopped fresh parsley

• 1–2 scallions, finely sliced

• 1 small garlic clove, minced

• 1–2 tbsp lemon juice

• ¼ tsp black pepper

• Optional: pinch of nutmeg or dried oregano (Mediterranean touch)

---

INSTRUCTIONS

1. Make the Filling

1. Add spinach, feta, Greek yogurt, dill, parsley, scallions, garlic, lemon juice, and pepper to a bowl.

2. Mix well until fully combined.

3. Taste and adjust salt (feta is salty, so often no extra salt needed).

---

2. Prepare the Phyllo

1. Preheat oven to 375°F (190°C).

2. Line a baking sheet with parchment.

3. Lay out one sheet of phyllo and brush lightly with olive oil or melted butter.

4. Add another sheet on top; brush again.

5. Repeat until you have a stack of 3–4 sheets.

6. Cut the stack into squares or rectangles (about 3–4 inches).

---

3. Assemble the Crisps

1. Place a spoonful of the spinach–feta mixture in the center of each phyllo square.

2. Fold gently into a “crisp” shape:

   • Option A: Fold corners inward (like a loose envelope).

   • Option B: Pinch the sides to form little cups.

   • Option C: Leave open-faced for extra crispiness.

3. Brush tops lightly with more olive oil or butter.

4. Sprinkle sesame seeds if using.

---

4. Bake

• Bake 12–15 minutes, until edges are golden and crisp.

---

Serve

Serve warm or at room temperature with:

• Lemon wedges

• A drizzle of olive oil

• Greek yogurt dip

• A side of olives, tomatoes, and cucumbers

Perfect for mezze boards, appetizers, brunch, or holiday platters.

---

Mediterranean Variations

• Add herbs: Fresh mint or basil for brightness

• Add heat: Mix in Aleppo pepper or red pepper flakes

• Add richness: Stir in a spoon of ricotta or cream cheese

• Make mini triangles: Fold phyllo into spanakopita-style triangles

• Low-carb option: Use large zucchini slices or egg wraps instead of phyllo for keto-friendly crisps

---

Storage

• Store leftovers in the fridge for 2–3 days

• Recrisp in the oven at 350°F (175°C) for 5–7 minutes

• Do not microwave (phyllo softens)