Description
1 sheet phyllo pastry, thawed
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
¼ cup grated parmesan cheese
1 clove garlic, minced
½ tsp dried oregano
½ tsp black pepper
2 tbsp olive oil
1 egg, beaten (for egg wash)
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix spinach, feta cheese, parmesan, garlic, oregano, and black pepper.
Lay out the phyllo pastry and cut it into small squares or triangles.
Brush each piece lightly with olive oil, then place a spoonful of the spinach mixture in the center.
Fold the pastry over to form a crisp packet, pressing the edges to seal. Brush the tops with the beaten egg.
Arrange on the baking sheet and bake for 12-15 minutes, or until golden brown and crispy.
Let cool slightly before serving. Enjoy warm!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 110 per crisp Servings: 12 crisps
Step-by-Step Guide
Follow these detailed instructions for perfect spinach and feta phyllo crisps every time.
- Preparation: Ensure your phyllo pastry is fully thawed in the refrigerator overnight. This prevents it from tearing. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Filling: Thoroughly squeeze all excess moisture from the chopped spinach using a clean kitchen towel. In a bowl, combine the dry spinach, crumbled feta, grated parmesan, minced garlic, oregano, and black pepper. Mix well.
- Working with Phyllo: Unroll the phyllo sheet and keep it covered with a damp cloth to prevent drying. Using a sharp knife or pizza cutter, cut the stack into 12 equal rectangles, roughly 3×4 inches.
- Assembling: Take one rectangle, brush it lightly with olive oil, and place a heaping teaspoon of the spinach mixture near one end. Fold the pastry over the filling into a triangle shape, then continue folding in a triangular pattern (like folding a flag) to seal the packet completely. Repeat with remaining pastry and filling.
- Baking: Place the sealed packets on the prepared baking sheet. Brush the tops lightly with the beaten egg wash for a golden finish. Bake for 12-15 minutes until deeply golden and crisp.
- Serving: Let the crisps cool on the sheet for 5 minutes before transferring to a wire rack. This allows them to crisp up further.
Serving Suggestions
These versatile crisps are perfect as an appetizer, snack, or side dish. Serve them warm alongside a cool tzatziki or roasted red pepper dip for dipping. For a light meal, pair them with a simple Greek salad. They also make an elegant addition to a party platter or a delicious packed lunch item.
How-to Summary
Thaw phyllo, mix dry spinach with cheeses and herbs, cut pastry, fill, fold into triangles, brush with egg wash, and bake at 375°F for 12-15 minutes until golden.
Frequently Asked Questions
- Can I make these ahead of time? Yes, you can assemble the uncooked crisps, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
- Can I use frozen spinach? Absolutely. Thaw one cup of frozen chopped spinach and squeeze out ALL the liquid very thoroughly before using.
- My phyllo is tearing. What do I do? Work quickly and keep unused sheets covered. Don’t worry about small tears; the layered folding will seal them. Ensure it’s fully thawed.
- Can I substitute the cheeses? Feta is essential for flavor, but parmesan can be swapped for pecorino romano or a hard aged goat cheese.
- How do I store leftovers? Store in an airtight container at room temperature for 1 day. Re-crisp in a 350°F oven for 5 minutes. They do not stay crisp long once refrigerated.
Common Mistakes to Avoid
- Wet Spinach: Not removing enough moisture from the spinach will make the pastry soggy.
- Dry Phyllo: Leaving the pastry uncovered while working causes it to crack and become unworkable.
- Overfilling: Using too much filling will cause the packets to burst open during baking.
- Underseasoning: Feta can vary in saltiness. Taste your filling mix and add a pinch of salt if needed before assembling.
- Skipping the Egg Wash: The egg wash is crucial for achieving a beautifully golden, shiny, and crisp exterior.
Conclusion
These Spinach and Feta Phyllo Crisps are a deceptively simple yet impressive treat. By mastering the technique of handling phyllo and ensuring a dry filling, you can create a consistently delicious appetizer that’s both flaky and flavorful. With the ability to prepare them in advance and the versatility to pair with various dips and sides, this recipe is sure to become a reliable favorite for any occasion.
