🥟 Mediterranean Spinach and Feta Crisps

Ingredients:

• 2 cups fresh spinach (chopped)

• 1 cup feta cheese (crumbled)

• ½ cup ricotta or cream cheese (optional for creaminess)

• 2 cloves garlic (minced)

• 2 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp chili flakes (optional)

• Salt & black pepper (to taste)

• 1 egg (beaten, for sealing & brushing)

• 1 pack phyllo pastry sheets or puff pastry

• Sesame seeds (for garnish, optional)

Instructions:

1. Prepare the Filling

   • Heat olive oil in a pan, sauté garlic until fragrant.

   • Add spinach and cook until wilted.

   • Remove from heat, stir in feta, ricotta, oregano, chili flakes, salt, and pepper. Let it cool.

2. Shape the Crisps

   • Cut phyllo or puff pastry sheets into squares/rectangles.

   • Place a spoonful of filling in the center.

   • Fold into triangles or roll into small parcels.

   • Seal edges with a little beaten egg.

3. Bake

   • Preheat oven to 190°C (375°F).

   • Place crisps on a lined baking tray.

   • Brush tops with beaten egg, sprinkle sesame seeds.

   • Bake for 18–22 minutes, until golden and crispy.

4. Serve

   • Serve warm with tzatziki, hummus, or a light yogurt dip.

❓ Q\A

Q: Can I use frozen spinach instead of fresh?
A: Yes! Thaw and squeeze out all excess water before mixing with feta.

Q: Can I fry these crisps instead of baking?
A: Absolutely — shallow fry in olive oil until golden and crispy.

Q: What dips go best with these?
A: Tzatziki, hummus, roasted red pepper dip, or even a simple garlic yogurt sauce.

Q: Can I make them ahead of time?
A: Yes. Assemble and freeze them uncooked. Bake straight from frozen, just add 5–7 minutes extra baking time.

Q: What’s a good variation?
A: Add sun-dried tomatoes, caramelized onions, or kalamata olives for extra Mediterranean flavor.