Crispy, golden, and bursting with the flavors of spinach and tangy feta cheese, these Spinach and Feta Crisps are the perfect appetizer or snack. Wrapped in delicate layers of phyllo dough, they’re delightfully flaky on the outside and satisfyingly creamy on the inside.
Ingredients:
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
- 10 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Filling: In a large bowl, mix the chopped spinach, feta cheese, ricotta cheese, green onions, garlic, nutmeg (if using), salt, and pepper until well combined.
- Assemble Crisps:
- Place one sheet of phyllo dough on a clean work surface. Brush lightly with melted butter.
- Lay a second sheet on top and brush with butter again.
- Cut the phyllo sheets into 4 strips (about 3 inches wide each).
- Fill and Fold:
- Spoon a small amount of the spinach-feta mixture (about 1-2 tablespoons) onto the bottom of each strip.
- Fold the bottom corner of the strip over the filling to form a triangle. Continue folding, maintaining the triangular shape, until you reach the end of the strip.
- Repeat with the remaining phyllo sheets and filling.
- Bake: Place the filled triangles on the prepared baking sheet. Brush the tops with more melted butter for extra crispiness. Bake for 18-20 minutes, or until golden brown.
- Serve: Allow the crisps to cool slightly before serving. They pair wonderfully with a yogurt-dill sauce or simply on their own!
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Enjoy these Spinach and Feta Crisps as an irresistible addition to any table. They’re best served warm, but leftovers can be reheated for a quick snack
