Crispy, golden phyllo triangles filled with creamy feta, tender spinach, garlic, and Mediterranean herbs.
Recipe Information
Prep Time: 25 minutes
Cook Time: 18–22 minutes
Total Time: About 45 minutes
Yield: 24 crisps
Serving Size: 2 crisps
Cuisine: Mediterranean / Greek
Course: Appetizer, Snack
Difficulty: Easy
Ingredients
For the Spinach & Feta Filling
10 oz (280 g) frozen chopped spinach, thawed and thoroughly squeezed dry
OR about 1 lb (450 g) fresh spinach
8 oz (225 g) feta cheese, crumbled
4 oz (115 g) cream cheese, softened
2 large eggs, beaten
3 green onions, finely chopped
3 garlic cloves, minced
¼ cup fresh dill, chopped
2 tbsp fresh parsley, chopped
½ tsp dried oregano
¼ tsp ground nutmeg
¼ tsp black pepper
½ tsp salt, or to taste
¼ cup (25 g) grated Parmesan cheese
1 tsp lemon zest, optional
For the Crisps
1 lb (450 g) phyllo dough, thawed
1 cup (225 g) unsalted butter, melted
2 tbsp olive oil, optional
1 tbsp sesame seeds, optional
The combination of spinach, feta, herbs, garlic and phyllo is commonly used for this style of Mediterranean appetizer.
Instructions
1. Prepare the Phyllo Dough
Thaw the phyllo dough according to the package instructions, preferably overnight in the refrigerator.
Keep the phyllo covered with plastic wrap and a slightly damp kitchen towel while working. Phyllo dries out very quickly when exposed to air.
2. Prepare the Spinach
If using frozen spinach, thaw completely.
Place it in a clean kitchen towel and squeeze firmly until as much liquid as possible has been removed.
This step is very important. Excess moisture can make the filling watery and prevent the crisps from becoming properly crunchy.
If using fresh spinach, sauté it briefly until wilted, allow it to cool, then squeeze out the excess moisture.
3. Make the Filling
Add the spinach to a large mixing bowl.
Add:
Feta
Cream cheese
Beaten eggs
Green onions
Garlic
Dill
Parsley
Oregano
Nutmeg
Black pepper
Salt
Parmesan
Lemon zest, if using
Mix gently until everything is evenly combined.
Don’t overmix—the filling should remain slightly textured rather than becoming completely smooth.
4. Preheat the Oven
Preheat your oven to:
375°F (190°C)
Line two baking sheets with parchment paper.
5. Prepare the Butter Mixture
Mix the melted butter with the olive oil if using.
The olive oil can add Mediterranean flavor while making the butter slightly easier to brush onto the delicate phyllo.
6. Layer the Phyllo
Place one sheet of phyllo on a clean work surface.
Lightly brush it with the butter mixture.
Place a second sheet directly on top and brush again.
For sturdier, extra-flaky crisps, you can use 3 layers instead of 2.
7. Cut Into Strips
Using a sharp knife or pizza cutter, cut the layered phyllo lengthwise into strips approximately 3 inches wide.
Keep the unused phyllo covered while assembling.
8. Add the Filling
Place approximately 1 tablespoon of spinach-feta filling near one end of each strip.
Don’t overfill because the mixture can escape during baking.
9. Fold the Crisps
Fold one corner of the phyllo diagonally over the filling to create a triangle.
Continue folding the triangle upward along the strip, similar to folding a flag.
Continue until the entire strip is folded into a neat triangle.
Tuck the final edge underneath.
10. Arrange on the Baking Sheet
Place each finished triangle seam-side down on the parchment-lined baking sheet.
Leave a little space between each crisp.
Brush the tops lightly with melted butter.
Sprinkle with sesame seeds if desired.
11. Bake
Place the trays in the preheated oven.
Bake for approximately 18–22 minutes, or until the phyllo is beautifully golden brown, crisp, and flaky.
If using two baking sheets, rotate them halfway through cooking for more even browning.
12. Cool & Serve
Remove from the oven and allow the crisps to cool for about 5 minutes.
Serve warm or at room temperature.
They pair especially well with:
Tzatziki
Greek yogurt dip
Hummus
Cucumber salad
Greek salad
Lemon-garlic yogurt sauce
Nutrition Information
Approximate per 2 crisps:
Calories: 240–250 kcal
Protein: 7–8 g
Carbohydrates: 17–20 g
Fat: 16–18 g
Saturated Fat: 8–10 g
Fiber: 1–2 g
Sugar: 1–2 g
Sodium: 450–550 mg
Calcium: approximately 150–200 mg
Iron: approximately 1.5–2 mg
Nutrition will vary depending on the brand of phyllo, feta, cream cheese, and the amount of butter used.
Dietary Notes
Vegetarian: Yes
Gluten-Free: No, traditional phyllo contains wheat
Nut-Free: Yes, assuming your ingredients are produced in a nut-free facility
Egg-Free: No
Dairy-Free: No
Keto: No, because phyllo is high in carbohydrates
Low-Carb: No
Mediterranean Diet Friendly: Yes, especially when made with olive oil and served with vegetables
Tips for Perfect Crisps
Dry the spinach extremely well: This is the biggest secret to avoiding soggy filling.
Don’t overfill: About 1 tablespoon per triangle is enough.
Keep phyllo covered: Exposed phyllo becomes dry and brittle very quickly.
Use light butter layers: Too much butter can make the crisps greasy rather than flaky.
Use block feta when possible: It generally gives a creamier, more flavorful filling than very dry pre-crumbled feta.
Don’t microwave leftovers: Microwaving softens the phyllo. Reheat them in a 350°F (175°C) oven for 5–8 minutes to bring back the crisp texture.
Make-Ahead Instructions
You can assemble the crisps ahead of time and refrigerate them until ready to bake.
For longer storage, arrange the unbaked crisps in a single layer and freeze them. Once frozen, transfer them to a freezer-safe container.
Bake from frozen, adding several extra minutes to the baking time and watching carefully for a golden-brown finish.
Frequently Asked Questions
Q: Can I use fresh spinach instead of frozen?
Yes. Fresh spinach works beautifully. Wilt it first, cool it, and squeeze out as much moisture as possible.
Q: Can I use olive oil instead of butter?
Yes. Brush the phyllo lightly with olive oil for a more Mediterranean-style version.
Q: Why are my crisps soggy?
The most common reason is excess moisture in the spinach. Make sure the spinach is squeezed very dry before mixing the filling.
Q: Can I make these without cream cheese?
Yes. You can replace the cream cheese with ricotta or simply increase the feta slightly. Ricotta is also used in simpler versions of this recipe.
Q: Can I make them ahead of time?
Yes. Assemble them ahead and refrigerate or freeze before baking.
Q: Can I use puff pastry instead of phyllo?
Yes, although the texture will be different. Puff pastry produces a thicker, more buttery pastry rather than the delicate, shattering layers of phyllo.
Q: What should I serve with spinach and feta crisps?
Tzatziki, hummus, Greek yogurt dip, or a fresh Mediterranean salad are excellent choices.
Q: Are these suitable for a party?
Absolutely. Their small triangular shape makes them ideal for parties, potlucks, brunches, appetizers, and holiday gatherings.
Q: Can I make them healthier?
Yes. Use olive oil instead of butter, reduce the amount of cream cheese, and serve them alongside a large vegetable salad. You can also make smaller triangles for portion control.
Q: How long do leftovers last?
Store baked crisps in an airtight container in the refrigerator and reheat them in the oven rather than the microwave for the best texture.