Mediterranean Spinach and Feta (Print Version)

Golden phyllo parcels with spinach, feta, and herbs—perfect for sharing.

# What You'll Need:

→ Filling

01 - 10.5 oz fresh spinach leaves, washed and chopped
02 - 7 oz feta cheese, crumbled
03 - 1.75 oz cream cheese
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - ½ teaspoon ground black pepper
08 - ¼ teaspoon nutmeg
09 - Zest of 1 lemon

→ Crisps

10 - 8 sheets phyllo pastry
11 - 2 oz unsalted butter, melted

→ To Finish

12 - 1 tablespoon sesame seeds

# How to Cook:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large skillet over medium heat, wilt the spinach for 2–3 minutes. Drain any excess liquid and let cool.
03 - In a bowl, combine the cooled spinach, feta, cream cheese, garlic, dill, parsley, black pepper, nutmeg, and lemon zest. Mix until well combined.
04 - Place one sheet of phyllo pastry on a clean surface; keep remaining sheets covered with a damp towel to prevent drying. Lightly brush the sheet with melted butter.
05 - Cut the sheet lengthwise into 2 equal strips. Place 1 heaped tablespoon of filling at the bottom of each strip. Fold the corner over the filling to form a triangle; continue folding up the strip, maintaining the triangle shape, until you reach the end. Repeat with remaining pastry and filling.
06 - Arrange the crisps on the prepared baking sheet. Brush the tops with more melted butter and sprinkle with sesame seeds if desired.
07 - Bake for 18–20 minutes, or until the crisps are golden brown and crisp. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of salty feta and fresh herbs creates that unmistakable Mediterranean flavor everyone craves
  • These crisps freeze beautifully unbaked so you can always have emergency appetizers ready
  • They're impressive enough for company but simple enough for a Tuesday night snack attack
02 -
  • Working quickly with phyllo is crucial, once it dries out it becomes brittle and impossible to fold neatly
  • Let the filling cool completely before assembling, otherwise the steam will make your pastry soggy
  • The triangle folding technique takes practice, your first few might be messy but they'll still taste delicious
03 -
  • Thaw frozen spinach completely and squeeze it in a clean towel to remove excess water, this prevents soggy filling
  • Use a pastry brush for the butter application, it's faster and more even than trying to drizzle it

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