Here’s a delicious, flaky, and savory snack: Mediterranean Spinach and Feta Crisps — think spanakopita meets crunchy hand pie. These are made with puff pastry (or phyllo) and filled with a flavorful spinach-feta mix, then baked until golden and crispy. Perfect for parties, appetizers, or a light lunch.
🧀🌿 Mediterranean Spinach and Feta Crisps
📝 Ingredients:
Filling:
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1 tbsp olive oil
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2 cloves garlic, minced
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1/2 small onion, finely diced
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5 oz (about 5 cups) fresh spinach (or 10 oz frozen, thawed and drained well)
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1/2 cup crumbled feta cheese
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1/4 cup ricotta or cream cheese (optional, for creaminess)
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1 egg, lightly beaten
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1/2 tsp dried oregano or dill
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Salt & pepper, to taste
For the Crisps:
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1 sheet puff pastry, thawed
(or use 4 sheets phyllo + melted butter between layers) -
1 egg, beaten (for egg wash)
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Optional: sesame seeds, za’atar, or nigella seeds for topping
👩🍳 Instructions:
1. Make the Filling:
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Heat olive oil in a skillet over medium heat. Sauté onion until soft (3–5 minutes).
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Add garlic and cook for 30 seconds.
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Add spinach and cook until wilted (if using fresh). Let cool slightly.
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Transfer to a bowl and mix in feta, ricotta (if using), egg, oregano/dill, salt, and pepper. Set aside.
2. Assemble the Crisps:
If using puff pastry:
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Preheat oven to 400°F (200°C).
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Roll out the puff pastry on a lightly floured surface. Cut into squares or rectangles (about 3×3 inches).
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Place 1–2 teaspoons of filling in the center of each square.
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Fold over to make a triangle or rectangle. Press edges with a fork to seal.
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Brush with egg wash. Sprinkle with sesame or za’atar if using.
If using phyllo:
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Preheat oven to 375°F (190°C).
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Layer 4 sheets of phyllo, brushing melted butter between each.
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Cut into strips, place filling at one end, and fold up like a triangle (like a flag).
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Brush tops with butter or egg wash.
3. Bake:
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Place on parchment-lined baking sheet.
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Bake for 15–20 minutes, or until golden and crisp.
🥗 Serving Suggestions:
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Serve warm with tzatziki, hummus, or lemon yogurt dip.
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Add to a mezze platter with olives, cucumbers, and flatbread.
🔄 Variations:
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Add sun-dried tomatoes, kalamata olives, or chopped artichokes to the filling.
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Use vegan feta and omit egg for a dairy-free version.