I just made Spinach And Feta crisps so ridiculously crunchy and cheesy I keep lying to myself that they’re for guests.

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I can’t stop grabbing these Mediterranean Spinach And Feta Cheese Crisps whenever I need something wickedly satisfying. I love the way the feta cheese sings against bright fresh baby spinach, salty and tangy and not shy.

Cheese Crisps that crack open with a serious crunch and leave me wanting more. I’m obsessed with the contrast, flaky outside, lush inside.

But it’s not precious snack food. It’s bold, messy, and exactly what I want on the couch or at a party.

And yeah, I’ll eat a whole batch by myself. No regrets.

Trust me, you’ll cave.

Ingredients

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Basically flaky crunch and buttery pockets; it’ll feel fancy.
Plus fresh greenery and mild earthiness; it’s light.
Feta brings salty tang and creamy pockets of protein.
Parmesan adds nutty sharpness and a crisp, savory top.
Egg binds it all and gives a golden sheen.
Garlic gives a punchy aroma that’ll warm every bite.
Red onion gives bright bite and a little crunchy freshness.
Olive oil adds silky richness and helps everything cook.
Lemon juice cuts the fat and gives a zippy lift.
Basically a tiny warm hint from nutmeg, cozy with cheese.
Salt and pepper are simple but make the flavors pop.
Plus sesame or pine nuts for a toasty, crunchy finish.

Ingredient Quantities

1 sheet puff pastry, thawed (or about 8 sheets phyllo, brushed with butter)

5 oz fresh baby spinach, roughly chopped (about 1 packed cup)

4 oz feta cheese, crumbled

1/4 cup grated Parmesan cheese

1 large egg, beaten (reserve a little for brushing)

2 cloves garlic, minced

2 tablespoons finely chopped red onion or scallion

1 tablespoon olive oil

1 teaspoon lemon juice

1/8 teaspoon freshly grated nutmeg (optional)

Salt and freshly ground black pepper, to taste

1 tablespoon sesame seeds or toasted pine nuts, for sprinkling (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. If using puff pastry, let it thaw until pliable but still cold. If using phyllo, stack about 6 to 8 sheets brushing each layer lightly with melted butter so they hold together.

3. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and chopped red onion or scallion and cook 1 minute until fragrant but not brown.

4. Add the roughly chopped spinach and cook just until wilted, about 2 minutes. Stir in 1 teaspoon lemon juice, 1/8 teaspoon grated nutmeg if using, and season with salt and pepper to taste. Remove from heat and let cool slightly.

5. In a bowl combine the cooled spinach mixture with the crumbled feta, grated Parmesan, and the beaten egg. Reserve a little beaten egg for brushing later. Mix until everything is evenly distributed but not mushy.

6. Roll the puff pastry sheet lightly on a floured surface to even it out and cut into roughly 2 to 3 inch squares (you should get about 12 to 16). If using phyllo, cut stacked sheets into similar sized squares and press a stack of 2 to 3 sheets per crisp so they won’t tear.

7. Spoon about 1 to 1 1/2 teaspoons of the filling onto the center of each square. Fold opposite corners toward the center or simply fold edges up to make little tartlets, pressing gently so they hold together. Brush the exposed pastry with the reserved beaten egg.

8. Sprinkle each crisp with sesame seeds or toasted pine nuts if using, and add a little extra cracked black pepper on top.

9. Bake in the preheated oven for 12 to 16 minutes, until the pastry is puffed and golden and the filling is set. Keep an eye near the end so they don’t burn.

10. Let cool 3 to 5 minutes on the baking sheet before transferring to a rack. Serve warm or at room temperature as a snack, appetizer, or salad topper.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone mat
2. Skillet (medium)
3. Mixing bowls (one medium, one small for egg)
4. Wooden spoon or spatula
5. Chef knife and cutting board
6. Rolling pin (or a clean bottle)
7. Pastry brush
8. Measuring spoons and a kitchen scale or measuring cups

FAQ

Q: Can I make these ahead of time? A: Yes, you can prep the filling a day ahead and store it in the fridge, but keep it cold. Fill and bake right before serving so the pastry stays flaky. If you make fully assembled crisps ahead they might get soggy.

Q: Can I use frozen spinach instead of fresh? A: Sure, just thaw and squeeze out as much water as you can, then chop. Use about the same weight after draining. Too much liquid will make the pastry soggy, so drying is key.

Q: What if I dont have puff pastry? Phyllo instead? A: Phyllo works great. Use about 6 to 8 sheets, brushing each sheet with butter or olive oil. Stack a few sheets per crisp so they hold the filling without tearing.

Q: How do I get the filling to stay inside and not leak? A: Brush the edges with beaten egg then pinch or fold to seal. Chill the formed crisps for 10 minutes before baking so the pastry firms up and leaks less.

Q: Can I make these vegetarian or vegan? A: Theyre already vegetarian if you use egg. For vegan, swap the feta for a plant-based cheese, use a flax egg or aquafaba for binding and brushing, and use olive oil instead of butter for phyllo. Texture and flavor will differ but still tasty.

Q: Any tips for seasoning and texture? A: Taste the spinach mix before filling and add more lemon, salt or pepper as needed. A little nutmeg brightens the spinach. For crunch sprinkle sesame seeds or toasted pine nuts on top. Also dont overfill the pastry or the crisps wont bake evenly.

Mediterranean Spinach And Feta Cheese Crisps Recipe Substitutions and Variations

Puff pastry: swap with 6 to 8 sheets phyllo brushed with butter for crisp layers, or use refrigerated pie dough for a sturdier base, or small wonton wrappers for bite sized crisps.
Fresh baby spinach: use chopped kale or Swiss chard (massage with a little oil to soften), or packed arugula for a peppery kick.
Feta cheese: swap for crumbled goat cheese for tang and creaminess, or use ricotta mixed with a splash of lemon juice for milder, creamier filling.
Grated Parmesan: substitute Pecorino Romano or Asiago for a sharper salty flavor, or omit and add 1 to 2 tablespoons extra feta plus a few crumbs of breadcrumbs to help bind.

Pro Tips

1. Cook the spinach till it just wilts then squeeze most of the liquid out with a clean towel or cheesecloth. If you skip that you’ll get soggy bottoms, and nobody wants that. Don’t squeeze like you’re crushing a grape though, a firm press is enough.

2. If using phyllo, keep the stack covered with a damp towel while you work so it doesn’t dry and tear. Brush each layer thinly with butter, not slather it, or the crisps get greasy fast. With puff pastry chill it briefly after cutting so the edges puff up better in the oven.

3. Taste and fix the filling before you portion it out. Feta varies a lot in saltiness, so add pepper and lemon last, and correct salt only after you try it. If it tastes flat add a squeeze more lemon or a pinch more nutmeg, not salt right away.

4. Space the pieces well and watch the oven near the end, ovens vary. Rotate the sheet halfway for even browning. Let them sit for a few minutes after baking so the filling firms up, then move them or they’ll fall apart.

Mediterranean Spinach And Feta Cheese Crisps Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made Spinach And Feta crisps so ridiculously crunchy and cheesy I keep lying to myself that they're for guests.

Servings

servings

Calories

513

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone mat
2. Skillet (medium)
3. Mixing bowls (one medium, one small for egg)
4. Wooden spoon or spatula
5. Chef knife and cutting board
6. Rolling pin (or a clean bottle)
7. Pastry brush
8. Measuring spoons and a kitchen scale or measuring cups

Ingredients

1 sheet puff pastry, thawed (or about 8 sheets phyllo, brushed with butter)
5 oz fresh baby spinach, roughly chopped (about 1 packed cup)
4 oz feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 large egg, beaten (reserve a little for brushing)
2 cloves garlic, minced
2 tablespoons finely chopped red onion or scallion
1 tablespoon olive oil
1 teaspoon lemon juice
1/8 teaspoon freshly grated nutmeg (optional)
Salt and freshly ground black pepper, to taste
1 tablespoon sesame seeds or toasted pine nuts, for sprinkling (optional)

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
If using puff pastry, let it thaw until pliable but still cold. If using phyllo, stack about 6 to 8 sheets brushing each layer lightly with melted butter so they hold together.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and chopped red onion or scallion and cook 1 minute until fragrant but not brown.
Add the roughly chopped spinach and cook just until wilted, about 2 minutes. Stir in 1 teaspoon lemon juice, 1/8 teaspoon grated nutmeg if using, and season with salt and pepper to taste. Remove from heat and let cool slightly.
In a bowl combine the cooled spinach mixture with the crumbled feta, grated Parmesan, and the beaten egg. Reserve a little beaten egg for brushing later. Mix until everything is evenly distributed but not mushy.
Roll the puff pastry sheet lightly on a floured surface to even it out and cut into roughly 2 to 3 inch squares (you should get about 12 to 16). If using phyllo, cut stacked sheets into similar sized squares and press a stack of 2 to 3 sheets per crisp so they won't tear.
Spoon about 1 to 1 1/2 teaspoons of the filling onto the center of each square. Fold opposite corners toward the center or simply fold edges up to make little tartlets, pressing gently so they hold together. Brush the exposed pastry with the reserved beaten egg.
Sprinkle each crisp with sesame seeds or toasted pine nuts if using, and add a little extra cracked black pepper on top.
Bake in the preheated oven for 12 to 16 minutes, until the pastry is puffed and golden and the filling is set. Keep an eye near the end so they don't burn.
Let cool 3 to 5 minutes on the baking sheet before transferring to a rack. Serve warm or at room temperature as a snack, appetizer, or salad topper.

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.