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Mediterranean Spinach and Feta Cheese Crisps (Easy Phyllo Triangles)

Close-up of flaky, golden brown Mediterranean Spinach and Feta Cheese Crisps stacked on a white plate.
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Make these simple, flaky Mediterranean Spinach and Feta Cheese Crisps using phyllo dough. They are perfect as a quick appetizer or light snack.

Ingredients

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  • 1 package (1 lb) frozen phyllo dough, thawed
  • 1 tablespoon olive oil, plus more for brushing
  • 1 small yellow onion, finely chopped
  • 10 ounces fresh spinach, roughly chopped
  • 8 ounces feta cheese, crumbled
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Thaw the phyllo dough according to package directions. Keep the stack covered with a damp towel while you work to prevent drying.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped spinach to the skillet. Cook until the spinach wilts completely and all the liquid evaporates. Remove from heat and let the mixture cool slightly.
  4. In a bowl, combine the cooled spinach mixture, crumbled feta cheese, beaten egg, nutmeg, and oregano. Mix gently until just combined. Season with pepper; use salt sparingly as feta is salty.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  6. Carefully unroll the phyllo dough. Lay one sheet flat on your work surface. Brush the entire surface lightly with olive oil. Place another sheet directly on top and brush it with oil as well. You will work with layers of two sheets at a time.
  7. Cut the layered phyllo sheets lengthwise into three equal strips.
  8. Place about 1 tablespoon of the spinach and feta filling near one end of a strip. Fold the corner of the strip over the filling to form a triangle shape, then continue folding the dough over itself like folding a flag, maintaining the triangle shape until you reach the end of the strip.
  9. Place the finished triangle, seam-side down, on the prepared baking sheet. Brush the top lightly with olive oil. Repeat with the remaining dough and filling to make all your crispy triangles.
  10. Bake for 15 to 20 minutes, or until the phyllo is golden brown and crisp. Serve warm.

Notes

  • If your phyllo dough dries out while you are working, keep a small bowl of water nearby and lightly dab the edges of the dough to help them stick together.
  • For a richer flavor, you can add a teaspoon of fresh lemon zest to the filling mixture.
  • These are excellent as quick Mediterranean finger foods for parties.

Nutrition

Find it online: https://cookerycourier.com/mediterranean-spinach-and-feta-cheese-crisps/