Mediterranean Spinach and Feta Crisps
Ingredients
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz (about 5 packed cups / 140 g) fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)
- ½ cup crumbled feta cheese
- ¼ cup ricotta or cream cheese (optional for creamier filling)
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- Salt and black pepper, to taste
- 1 large egg (for binding)
For the Pastry:
- 1 package (1 sheet) puff pastry, thawed (or use phyllo sheets for a lighter, flakier version)
- 1 egg, beaten (for egg wash)
- Sesame seeds or nigella seeds (optional topping)
Instructions
- Prepare the Filling
- In a skillet over medium heat, heat the olive oil.
- Add the onion and cook until soft and translucent (about 4–5 minutes).
- Add the garlic and cook for another 30 seconds.
- Stir in the spinach and cook until wilted (if using fresh), or until moisture has evaporated (if using frozen).
- Remove from heat and let cool slightly.
- Mix the Filling
- In a bowl, combine the cooked spinach mixture with feta, ricotta (if using), dill, parsley, salt, pepper, and 1 egg.
- Mix well until evenly combined.
- Prepare the Pastry
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut into squares (about 4 inches each).
- Assemble the Crisps
- Place about 1 tablespoon of filling in the center of each square.
- Fold each square into a triangle (or rectangle) and press edges firmly with a fork to seal.
- Brush tops with beaten egg and sprinkle with sesame or nigella seeds if desired.
- Bake
- Arrange on the prepared baking sheet and bake for 15–20 minutes, or until golden and puffed.
- Serve
- Let cool slightly before serving — the filling will be hot.
- Serve warm or at room temperature with tzatziki, hummus, or a yogurt-dill sauce for dipping.
Tips & Variations
- Add chopped sun-dried tomatoes or olives for a stronger Mediterranean flavor.
- Make them bite-sized for appetizers or larger for a light lunch.
- Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer to crisp them back up.