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Mediterranean Spinach & Feta Crisps

Light, crispy phyllo wafers filled with a savory blend of spinach, feta, and fresh herbs. A deconstructed, snackable take on classic spanakopita.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 5 servings (about 20-25 crisps)
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Calories: 180

Ingredients
  

For the Crisps
  • 10 sheets phyllo dough thawed
  • 5 tbsp extra virgin olive oil divided, plus more for brushing
  • 1 tsp sesame seeds optional, for topping
For the Filling
  • 1 cup fresh spinach finely chopped, packed
  • 4 oz feta cheese crumbled (about 1 cup)
  • 0.33 cup ricotta cheese full-fat
  • 1 egg yolk large
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 2 tbsp green onion finely chopped
  • 1 small clove garlic minced
  • 0.25 tsp nutmeg freshly grated
  • 1 pinch black pepper

Equipment

  • Mixing bowls
  • Pastry brush
  • Baking sheets
  • Parchment paper
  • Sharp knife

Method
 

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Keep phyllo covered with a damp towel.
  2. In a bowl, mix spinach, feta, ricotta, egg yolk, dill, parsley, green onion, garlic, nutmeg, and pepper until combined.
  3. Lay one phyllo sheet on a dry surface. Brush lightly with olive oil. Top with a second sheet and brush again.
  4. Spread 2-3 tbsp of filling along the bottom third of the sheet, leaving a small border. Roll up tightly into a log.
  5. Place log seam-side down on baking sheet. Repeat with remaining phyllo and filling to make 4-5 logs.
  6. Lightly score each log diagonally into 1-inch pieces (do not cut through). Brush tops with oil and sprinkle with sesame seeds.
  7. Bake for 18-22 minutes, rotating pans halfway, until deep golden brown and very crisp.
  8. Cool for 5 minutes, then snap into crisps along score lines. Cool completely on a wire rack before serving.

Notes

Phyllo must be thawed according to package instructions (preferably in the fridge overnight) for best results. Work quickly and keep unused sheets covered. Crisps are best the day they are made but can be stored in an airtight container at room temperature for 1-2 days. Re-crisp in a 350°F oven for 3-5 minutes if needed.