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Mediterranean Spinach and Feta Cheese Crisps

A stack of golden, flaky Mediterranean Spinach and Feta Cheese Crisps cut into squares, showing the rich filling.
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Make quick, crunchy crisps featuring spinach and feta cheese using flaky phyllo dough. These are simple baked appetizers perfect for parties.

Ingredients

Scale
  • 10 sheets phyllo dough
  • 4 tablespoons unsalted butter, melted
  • 1 cup fresh spinach, finely chopped
  • 4 ounces feta cheese, crumbled
  • 1 large egg yolk, lightly beaten
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the chopped spinach, crumbled feta cheese, egg yolk, and black pepper. Mix until the ingredients are evenly distributed.
  3. Lay one sheet of phyllo dough on a clean, dry surface. Brush the entire surface lightly with melted butter.
  4. Place a second sheet of phyllo dough directly on top of the first. Brush this second sheet with butter. Repeat this process until you have a stack of five buttered phyllo sheets.
  5. Spread half of the spinach and feta mixture evenly over the top sheet of the stack, leaving a small border around the edges.
  6. Carefully roll the stack tightly into a log shape. Brush the outside of the log lightly with more melted butter.
  7. Slice the log into 1/2-inch thick rounds. Place these rounds cut-side up on the prepared baking sheet.
  8. Repeat steps 4 through 7 with the remaining five sheets of phyllo dough and the rest of the filling to create a second log and slice it.
  9. Bake for 12 to 15 minutes, or until the crisps are golden brown and flaky.
  10. Remove from the oven and let cool slightly on the baking sheet before serving.

Notes

  • For extra flavor, add a pinch of dried oregano to the filling mixture.
  • If you prefer a lower-carb option, you can substitute the phyllo dough with thin slices of low-carb tortillas, cutting them into triangles before topping and baking until crisp.
  • These crisps are best eaten the day they are made for maximum crunch.

Nutrition

Find it online: https://cookerycommand.com/mediterranean-spinach-and-feta-cheese-crisps/