Description
Make these simple, flaky Spinach and Feta Cheese Crisps for a perfect Greek appetizer or light snack. They use phyllo dough for a quick, crispy texture.
Ingredients
Scale
- 1 package (16 ounces) frozen phyllo dough, thawed
- 1 tablespoon olive oil, plus more for brushing
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
- 6 ounces crumbled feta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
- In a medium bowl, combine the dry spinach, feta cheese, Parmesan cheese, dill, oregano, and black pepper. Mix well.
- Gently whisk the beaten egg with 1 tablespoon of olive oil. Add this mixture to the spinach and feta filling and stir until everything is just combined.
- Carefully unroll the thawed phyllo dough. Keep the stack covered with a slightly damp kitchen towel to prevent drying while you work.
- Lay one sheet of phyllo dough flat on your work surface. Brush the entire surface lightly with olive oil.
- Place a second sheet of phyllo dough directly on top of the first. Brush this second sheet lightly with olive oil. Repeat this process until you have a stack of four oiled phyllo sheets.
- Cut the stacked phyllo sheets into squares, approximately 3 inches by 3 inches. You should get about 12 to 16 squares depending on the size of your dough.
- Place about 1 teaspoon of the spinach and feta filling onto the center of each phyllo square.
- Fold the corners of the phyllo square up over the filling to meet in the center, creating a small pouch or open-topped crisp. Gently pinch the edges to seal slightly, leaving the top somewhat open to show the filling.
- Place the assembled crisps onto the prepared baking sheet. Brush the tops lightly with any remaining olive oil.
- Bake for 12 to 15 minutes, or until the phyllo is golden brown and crisp. Serve warm.
Notes
- Squeeze as much water out of the thawed spinach as possible; excess moisture will make the crisps soggy.
- You can prepare these Greek appetizer recipe bites ahead of time and keep them covered in the refrigerator for up to 4 hours before baking.
- For a low carb spinach feta bites alternative, you can use wonton wrappers instead of phyllo, though the texture will be different.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 crisps
- Calories: 120
- Sugar: 1
- Sodium: 280
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 5
- Cholesterol: 25