I just nailed Spinach Feta Crisps that crunch like chips and somehow taste like the grown-up party snack you’ll pretend you didn’t make.

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I am obsessed with these Mediterranean Spinach And Feta Crisps because they punch way above their size. I love that Feta Crisps crack and crumble with a salty tang that makes me reach for another.

Spinach Feta Crisps give me that sneaky hit of greens without pretending to be healthy. I adore the flaky phyllo dough and the funky, briny feta cheese, such a loud combo.

But mostly I like how each bite is crunchy, messy, and totally addictive. Not fancy.

Just bold, flaky, and impossible to stop eating. Dangerous snack, in the best way.

I want more, always. Seriously.

Ingredients

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Phyllo dough: Basically the crisp, flaky wrapper that makes each bite delightfully crunchy.
Spinach: Fresh green goodness, adds color and a healthy, slightly earthy note.
Feta cheese: Salty, tangy punch and protein that sings against the greens.
Ricotta cheese: Creamy softness to mellow feta, keeps things smooth and mild.
Egg: It’s the glue that adds richness and helps everything hold together.
Dill: Bright, slightly anise-y herb that makes it taste unmistakably Mediterranean.
Parsley: Fresh grassy lift, keeps things tasting light and not too heavy.
Green onions: Mild bite and crunch, more gentle than raw onions.
Garlic: Savory backbone, small amount goes a long way in flavor.
Lemon zest: Bright citrus pop that cuts through the creaminess.
Butter or olive oil: Adds golden color and rich mouthfeel when brushed on.
Salt: Brings out flavors—use sparingly if feta’s already salty.
Black pepper: Subtle heat and complexity without overpowering the herbs.
Sesame or nigella seeds: Tiny crunchy finish and a pretty topping.
Red pepper flakes: Basically optional heat for anyone who likes a kick.

Ingredient Quantities

1 (16 ounce) package phyllo dough, thawed, sheets kept covered with a damp towel

10 ounces fresh spinach, washed and roughly chopped (or 10 ounces frozen, thawed and squeezed dry)

8 ounces feta cheese, crumbled

4 ounces ricotta cheese

1 large egg, beaten

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh parsley

2 green onions, thinly sliced

1 clove garlic, minced

1 teaspoon lemon zest

6 tablespoons melted butter or olive oil, for brushing the phyllo

1/2 teaspoon salt (reduce if your feta is very salty)

1/4 teaspoon freshly ground black pepper

1 tablespoon sesame seeds or nigella seeds, for sprinkling on top

1/4 teaspoon red pepper flakes, optional for a little heat

How to Make this

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1. Preheat oven to 375F and line a baking sheet with parchment paper or lightly grease it, set aside.

2. If using frozen spinach make sure it’s thawed and squeezed very dry; if fresh roughly chop and wilt it quickly in a hot pan for 1 to 2 minutes then cool and squeeze out excess moisture, you want it as dry as possible.

3. In a bowl combine the spinach, crumbled feta, ricotta, beaten egg, chopped dill, chopped parsley, sliced green onions, minced garlic, lemon zest, salt, pepper and red pepper flakes if using; taste a little and adjust salt since feta can be salty.

4. Keep the phyllo sheets covered with a damp towel while you work so they don’t dry out, and have the melted butter or olive oil ready for brushing.

5. Lay one sheet of phyllo on a clean surface, brush lightly with butter or oil, place another sheet on top and brush again; repeat until you have 3 to 4 layers depending how sturdy you want them.

6. Spoon the filling in a line along one short edge of the layered phyllo, then roll up like a log or fold into neat parcels; seal the edge with a little butter or oil and place seam side down on the prepared sheet; continue with remaining phyllo and filling.

7. Brush the tops with more butter or oil, sprinkle with sesame or nigella seeds and a little extra black pepper, press seeds lightly so they stick.

8. Bake for 18 to 25 minutes or until golden brown and crisp, rotate the pan halfway for even baking; thinner rolls will cook faster so keep an eye on them.

9. Let cool for 5 minutes before serving so they set and dont fall apart; serve warm with a squeeze of lemon or a simple yogurt dip if you like.

Equipment Needed

1. Baking sheet (lined with parchment or lightly greased)
2. Medium mixing bowl (for the filling)
3. Skillet or frying pan (to wilt fresh spinach or warm frozen)
4. Clean kitchen towel or cheesecloth (to squeeze moisture from spinach)
5. Pastry brush (for brushing butter or oil)
6. Sharp knife and cutting board (for herbs, green onions, lemon)
7. Measuring cups and spoons
8. Damp towel (to keep phyllo covered while you work) and a clean work surface
9. Spatula or tongs plus oven mitts (to transfer and remove hot rolls)

FAQ

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can. Thaw it completely and squeeze out as much water as you can, or the filling will be soggy. I like to press it in a clean kitchen towel or squeeze in a sieve. If it still seems watery, give it another quick squeeze.

Q: How do I keep the phyllo from drying out?

A: Keep the sheets covered with a damp towel while you work and only pull out a sheet or two at a time. Also brush every layer with butter or oil so they stay pliable and flaky. If one sheet rips it ok, just patch it or overlap another piece.

Q: Can I make these ahead of time?

A: Yep. You can assemble them and refrigerate for up to 24 hours before baking. For longer storage, freeze the baked crisps in an airtight container for up to a month. To reheat, pop them in a 350°F oven till hot and crisp again.

Q: My filling was salty. How do I fix that next time?

A: Feta varies a lot in saltiness. Next time use less salt in the mix, taste the filling before adding the egg if you want. You can also swap half the feta for a milder cheese or rinse salty feta quickly under cold water and pat dry.

Q: They didn't get crispy enough. What went wrong?

A: Usually either too much filling, not enough butter/oil between layers, or the oven temp was low. Give each phyllo layer a thin brush of fat, don't overload, and bake on the middle rack at the recipe temp until golden. A hot oven is the key to crispness.

Q: Any good substitutions for dill or parsley?

A: Sure. Use mint or oregano if you like, or a mix of basil and chives. The herbs change the flavor but it still tastes great. If you skip fresh herbs, add a light pinch of dried in place of each tablespoon.

Mediterranean Spinach And Feta Crisps Recipe Substitutions and Variations

Phyllo dough
- Store bought puff pastry sheets — gives a richer, flakier crust; thaw and roll slightly thinner, watch baking time.
- Wonton wrappers — make smaller individual crisps; brush edges with oil so they crisp up.
- Phyllo cups (pre-formed) — super easy, no shaping; fill and bake just until warm.
Feta cheese
- Goat cheese (chevre) — tangy and creamy, smoother texture; use slightly less if very soft.
- Ricotta salata or paneer — milder and less salty; crumble or cube small pieces.
- Queso fresco — mild and crumbly, good if you want less salt and tang.
Ricotta cheese
- Cottage cheese, well drained — similar moisture, gives little curds; pulse in blender for smoother mix.
- Mascarpone — richer and creamier, use a bit less for same texture.
- Greek yogurt, thick and strained — tangier and lighter; reduce the egg slightly if very wet.
Fresh spinach
- Kale, finely chopped and lightly sautéed — heartier flavor, remove tough stems.
- Swiss chard, chopped and squeezed dry — similar color and texture once cooked.
- Arugula mixed with a milder green — peppery note, use less to avoid overpowering feta.

Pro Tips

1. Make the spinach as dry as humanly possible, like squeeze it until your hands ache, otherwise the filling will be soggy and the phyllo will go limp.

2. Work fast with the phyllo and keep it covered with a damp towel, but don’t make the towel soaking wet or the sheets will steam and tear more easily.

3. Brush every single layer with butter or oil, even the little edges, that thin fat is what makes the crisp, flaky finish and helps seal the rolls so they wont open while baking.

4. Watch the oven the last few minutes and rotate the pan, baking times vary a lot and a few seconds too long will turn golden into burnt, plus let them cool a bit before serving so they don’t fall apart.

Mediterranean Spinach And Feta Crisps Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just nailed Spinach Feta Crisps that crunch like chips and somehow taste like the grown-up party snack you’ll pretend you didn’t make.

Servings

servings

Calories

390

kcal

Equipment: 1. Baking sheet (lined with parchment or lightly greased)
2. Medium mixing bowl (for the filling)
3. Skillet or frying pan (to wilt fresh spinach or warm frozen)
4. Clean kitchen towel or cheesecloth (to squeeze moisture from spinach)
5. Pastry brush (for brushing butter or oil)
6. Sharp knife and cutting board (for herbs, green onions, lemon)
7. Measuring cups and spoons
8. Damp towel (to keep phyllo covered while you work) and a clean work surface
9. Spatula or tongs plus oven mitts (to transfer and remove hot rolls)

Ingredients

1 (16 ounce) package phyllo dough, thawed, sheets kept covered with a damp towel
10 ounces fresh spinach, washed and roughly chopped (or 10 ounces frozen, thawed and squeezed dry)
8 ounces feta cheese, crumbled
4 ounces ricotta cheese
1 large egg, beaten
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2 green onions, thinly sliced
1 clove garlic, minced
1 teaspoon lemon zest
6 tablespoons melted butter or olive oil, for brushing the phyllo
1/2 teaspoon salt (reduce if your feta is very salty)
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds or nigella seeds, for sprinkling on top
1/4 teaspoon red pepper flakes, optional for a little heat

Directions

Preheat oven to 375F and line a baking sheet with parchment paper or lightly grease it, set aside.
If using frozen spinach make sure it's thawed and squeezed very dry; if fresh roughly chop and wilt it quickly in a hot pan for 1 to 2 minutes then cool and squeeze out excess moisture, you want it as dry as possible.
In a bowl combine the spinach, crumbled feta, ricotta, beaten egg, chopped dill, chopped parsley, sliced green onions, minced garlic, lemon zest, salt, pepper and red pepper flakes if using; taste a little and adjust salt since feta can be salty.
Keep the phyllo sheets covered with a damp towel while you work so they don't dry out, and have the melted butter or olive oil ready for brushing.
Lay one sheet of phyllo on a clean surface, brush lightly with butter or oil, place another sheet on top and brush again; repeat until you have 3 to 4 layers depending how sturdy you want them.
Spoon the filling in a line along one short edge of the layered phyllo, then roll up like a log or fold into neat parcels; seal the edge with a little butter or oil and place seam side down on the prepared sheet; continue with remaining phyllo and filling.
Brush the tops with more butter or oil, sprinkle with sesame or nigella seeds and a little extra black pepper, press seeds lightly so they stick.
Bake for 18 to 25 minutes or until golden brown and crisp, rotate the pan halfway for even baking; thinner rolls will cook faster so keep an eye on them.
Let cool for 5 minutes before serving so they set and dont fall apart; serve warm with a squeeze of lemon or a simple yogurt dip if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.