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Authentic Mediterranean Spinach and Feta Cheese Crisps (Foolproof Spanakopita Triangles)

A hand holding a golden-brown slice of Mediterranean Spinach and Feta Cheese Crisps, showing rich spinach and white feta filling.
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Make perfect, flaky Mediterranean Spinach and Feta Cheese Crisps every time. This recipe fixes common issues in traditional spanakopita, giving you golden brown, savory Greek spinach feta appetizers that are easy to assemble and guaranteed to impress.

Ingredients

Scale
  • 1 package (1 lb) phyllo dough, thawed according to package directions
  • 1 tablespoon olive oil, plus extra for brushing
  • 1 small yellow onion, finely chopped
  • 10 ounces fresh spinach, washed and roughly chopped
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 8 ounces good quality feta cheese, crumbled
  • 1 large egg, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon sesame seeds (optional, for topping)

Instructions

  1. Prepare the spinach filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the chopped spinach, dill, and nutmeg. Cook until the spinach wilts completely and all excess moisture has evaporated. Remove from heat and let the mixture cool completely.
  2. Once cool, squeeze any remaining liquid from the spinach mixture using a clean kitchen towel or paper towels. This step prevents soggy crisps.
  3. In a medium bowl, combine the cooled spinach mixture, crumbled feta cheese, and the beaten egg. Mix gently until just combined. Season with salt and pepper, remembering feta is already salty.
  4. Assemble the crisps: Lay a sheet of phyllo dough flat on a clean, dry surface. Keep the remaining sheets covered with a slightly damp towel to prevent drying.
  5. Brush the top surface of the phyllo sheet lightly with melted butter. Place a second sheet directly on top and brush with butter. Repeat until you have a stack of three buttered sheets.
  6. Cut the stacked phyllo sheets lengthwise into three equal strips.
  7. Place about 1 tablespoon of the spinach and feta filling near one end of a strip, leaving a small border.
  8. Fold the corner of the strip over the filling to form a triangle shape, similar to folding a flag. Continue folding the strip over itself, maintaining the triangular shape, until you reach the end of the strip. Brush the final fold with butter to seal.
  9. Place the finished triangle seam-side down on a baking sheet lined with parchment paper. Repeat the process with the remaining phyllo and filling to make about 24 crisps.
  10. Brush the tops of all the assembled crisps lightly with any remaining melted butter and sprinkle with sesame seeds, if using.
  11. Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 15 to 20 minutes, or until the Mediterranean spinach and feta cheese crisps are golden brown and flaky.
  12. Serve warm or at room temperature.

Notes

  • Thawing phyllo dough correctly is key; follow package instructions exactly to avoid tearing.
  • Do not skip squeezing the moisture from the spinach; this is the secret to crispy pastries.
  • If you prefer a different shape, you can roll the filling into small logs instead of folding triangles.
  • For extra flavor, add 1 teaspoon of lemon zest to the feta mixture.

Nutrition

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