Description
These Mediterranean Spinach and Feta Crisps are delicate, flaky parcels filled with a savory blend of fresh spinach, tangy feta, and creamy ricotta cheeses, seasoned with oregano and garlic. Baked to golden perfection, these crisp bites make an excellent appetizer or light snack bursting with classic Mediterranean flavors.
Ingredients
Scale
Phyllo Dough
- 1 package phyllo dough
Filling
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the crisps evenly.
- Prepare the Filling: In a mixing bowl, combine the chopped spinach, crumbled feta cheese, ricotta cheese, olive oil, dried oregano, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare the Phyllo Layers: Unroll the phyllo dough and place it flat on a baking sheet. Brush each sheet lightly with olive oil and stack 5-6 sheets to form a sturdy base for the filling.
- Fill and Fold Parcels: Spoon portions of the spinach and feta mixture onto the phyllo stack. Carefully fold the edges over the filling to form neat parcels or squares, sealing the filling inside.
- Bake the Crisps: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
- Cool and Serve: Allow the crisps to cool slightly on the baking sheet, then cut into squares if needed. Serve warm for the best flavor and texture.
Notes
- Phyllo dough is fragile and dries out quickly, so keep unused sheets covered with a damp towel while working.
- You can add a pinch of nutmeg or lemon zest to the filling for an extra flavor dimension.
- Use fresh spinach for the best texture and taste, but frozen spinach (thawed and well-drained) can be substituted.
- These crisps can be made ahead and reheated briefly in the oven to restore crispiness.
