🧀 Mediterranean Spinach & Feta Cheese Crisps
✅ Ingredients
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6 sheets Phyllo dough
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1 ½ cups fresh Spinach (finely chopped)
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¾ cup Feta cheese (crumbled)
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2 tbsp Olive oil (for filling)
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3 tbsp Olive oil (for brushing phyllo)
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1 small onion (finely diced)
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1 tsp Oregano
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½ tsp garlic powder
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½ tsp chili flakes (optional)
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Salt & black pepper to taste
👩🍳 Directions (5 Easy Steps)
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Prep filling
Heat 2 tbsp olive oil, add onion, sauté 1–2 mins → add spinach, oregano, garlic powder, chili flakes, salt & pepper. Cook 30–40 sec. Turn heat OFF → mix in feta. Let cool slightly. -
Layer phyllo
Lay 1 phyllo sheet, brush olive oil → repeat layer + oil until 3 sheets stack. (Make 2 stacks total of 3 sheets each) -
Cut shapes
Use pizza cutter or knife. Cut into squares, rectangles, or triangles (your choice). -
Fill & press
Add 1 tsp filling on each cut piece. Cover with another piece, gently press edges to seal—no need to fold like pies. -
Bake to crisp perfection
Preheat oven 190°C (375°F). Brush tops lightly with olive oil and bake 10–12 mins until golden + crispy.
🔥 Pro Tips
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Don’t over-fill → they stay crispier
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Let filling cool → soggy crisps avoided
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Bake just before serving → maximum crunch
❓ Q&A Section
Q1: Can I use frozen spinach?
Yes. Just squeeze out ALL extra water before cooking.
Q2: My crisps got soft—why?
Filling was too watery or added while hot. Always cool + drain well.
Q3: Can I air-fry instead of baking?
Absolutely! Air-fry at 160°C (320°F) for 6–8 mins.
Q4: Can I skip feta?
You can, but flavor changes. Replace with cream cheese or ricotta.
Q5: How do I store leftovers?
Store air-tight 1–2 days. Re-bake 5 mins to crisp again.
Q6: Can I make these gluten-free?
Use gluten-free phyllo or rice-paper, but texture will vary.