Crispy, golden, and packed with Mediterranean flavor, these Spinach & Feta Crisps combine tender spinach, salty feta, fresh herbs, and flaky pastry into delicious bite-sized appetizers. They’re perfect for parties, brunch, lunchboxes, or an easy savory snack.
Ingredients
For the Filling
5 oz (140 g) fresh spinach, finely chopped
1 cup crumbled feta cheese
½ cup shredded mozzarella cheese
2 green onions, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 large egg
½ tsp dried oregano
¼ tsp black pepper
¼ tsp salt, or to taste
1 tbsp olive oil
1 tbsp lemon juice
For the Crisps
1 package (about 8 oz) phyllo pastry sheets
4 tbsp melted butter or olive oil, for brushing
Sesame seeds, optional
1 tbsp grated Parmesan, optional
Optional Dipping Sauce
½ cup Greek yogurt
1 tbsp lemon juice
1 small garlic clove, grated
1 tbsp fresh dill
Pinch of salt
Black pepper, to taste
Instructions
- Prepare the Spinach
If using fresh spinach, wash it thoroughly and chop finely.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the spinach and cook for 2–3 minutes, just until wilted.
Remove from the heat and allow it to cool.
Once cool enough to handle, squeeze out as much excess moisture as possible.
This step is important: too much moisture can make the crisps soggy.
- Make the Filling
Place the drained spinach in a large bowl.
Add:
Feta
Mozzarella
Green onions
Garlic
Parsley
Dill
Egg
Oregano
Black pepper
Salt
Lemon juice
Mix gently until everything is evenly combined.
Taste before adding extra salt because feta can already be quite salty.
- Prepare the Phyllo
Preheat the oven to 375°F (190°C).
Carefully unroll the phyllo sheets and cover them with a slightly damp kitchen towel while working. This prevents the delicate pastry from drying out.
Place one phyllo sheet on a clean surface and lightly brush it with melted butter or olive oil.
Place another sheet on top and brush again.
Repeat until you have 3 layers.
- Cut and Fill
Cut the layered phyllo into approximately 3-inch-wide strips.
Place about 1 tablespoon of spinach-feta filling near one end of each strip.
Fold one corner diagonally over the filling to form a triangle.
Continue folding the triangle over itself all the way along the strip, similar to folding a flag.
Place each finished triangle seam-side down on a parchment-lined baking sheet.
Repeat with the remaining filling and phyllo.
- Brush and Bake
Brush the tops lightly with melted butter or olive oil.
Sprinkle with sesame seeds if desired.
Bake for 18–23 minutes, or until the crisps are golden brown, flaky, and crisp.
Keep an eye on them during the final few minutes because phyllo can brown quickly.
- Make the Optional Dip
While the crisps bake, combine Greek yogurt, lemon juice, garlic, dill, salt, and black pepper in a small bowl.
Mix well and refrigerate until ready to serve.
- Serve
Allow the crisps to cool for 5 minutes before serving.
Serve warm or at room temperature with the lemon-dill yogurt dip.
Recipe Details
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: About 45 minutes
Servings: 20–24 crisps
Course: Appetizer / Snack
Cuisine: Mediterranean-inspired
Difficulty: Easy–Moderate
Tips for Extra-Crispy Crisps
Squeeze the spinach extremely well after cooking.
Don’t overfill the phyllo triangles.
Keep unused phyllo covered with a damp towel.
Brush each layer lightly rather than soaking it with butter.
Leave a little space between the crisps on the baking sheet.
Bake until genuinely golden brown; pale phyllo won’t be as crisp.
For the best texture, serve soon after baking.
Easy Variations
Add sun-dried tomatoes: Finely chop 2 tablespoons and mix into the filling.
Add artichokes: Finely chop ¼ cup drained marinated artichokes.
Make them spicy: Add ¼ teaspoon red pepper flakes.
Add mint: Replace some of the parsley with fresh mint.
Use puff pastry: For a thicker, more buttery version, use puff pastry instead of phyllo and adjust the baking time according to the package directions.
Nut & Allergen Information
Tree Nuts
None required in the recipe.
Peanuts
None required.
Nut-Free
Yes. The recipe is naturally nut-free as written. If preparing for someone with a serious nut allergy, check packaged phyllo, feta, yogurt, and other ingredients for cross-contact warnings.
Dairy
Yes. Feta, mozzarella, butter, and optional Greek yogurt contain dairy.
Eggs
Yes. The filling contains one egg.
Wheat/Gluten
Yes. Traditional phyllo pastry contains wheat/gluten.
Soy
No soy is intentionally required, but check packaged ingredients for possible soy or cross-contact.
Sesame
Sesame seeds are optional. If you have a sesame allergy, simply omit them and check packaged ingredients carefully.
Gluten-Free Version
Traditional phyllo is not gluten-free. Use a suitable gluten-free pastry if available, understanding that the texture may differ.
Dairy-Free Version
Use dairy-free feta and mozzarella alternatives and brush the pastry with olive oil instead of butter.
Approximate Nutrition
Estimated per crisp when making 24 crisps, without dipping sauce.
Calories: ~85
Protein: ~3 g
Carbohydrates: ~7 g
Fat: ~5 g
Saturated Fat: ~2 g
Fiber: ~1 g
Sugar: ~1 g
Sodium: ~170 mg
Nutrition varies depending on the pastry, cheese, and amount of butter or oil used.
Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before mixing it with the other ingredients.
Q: Can I make these ahead of time?
Yes. Assemble the uncooked crisps, cover them well, and refrigerate for several hours before baking.
Q: Can I freeze spinach and feta crisps?
Yes. Freeze the assembled, unbaked crisps in a single layer until solid, then transfer them to a freezer-safe container. Bake from frozen, adding several extra minutes to the cooking time.
Q: Why did my phyllo become soggy?
The most common reason is excess moisture in the spinach filling. Make sure the spinach is thoroughly squeezed dry.
Q: Can I use puff pastry instead of phyllo?
Yes. Puff pastry will produce a thicker, richer, more buttery crisp rather than the delicate layers of phyllo.
Q: Can I use only feta and skip the mozzarella?
Absolutely. Using only feta creates a stronger, saltier Mediterranean flavor.
Q: Can I add chicken?
Yes. Finely chopped cooked chicken can be added for a heartier version. Make sure it is fully cooked before adding it to the filling.
Q: Can I use goat cheese?
Yes. Goat cheese works beautifully with spinach, herbs, and lemon.
Q: What can I serve with these?
They’re delicious with tzatziki, lemon-herb Greek yogurt dip, hummus, whipped feta, or a simple cucumber-tomato salad.
Q: Can I make them without eggs?
Yes. The egg helps bind the filling, but you can omit it and add a little extra mozzarella or a spoonful of Greek yogurt to help bring the mixture together.
Q: Can I make them vegetarian?
Yes. They are vegetarian as written.
Q: Are they gluten-free?
Not when made with traditional phyllo pastry. Use a certified gluten-free pastry alternative if available.
Q: Are they nut-free?
Yes, the recipe contains no peanuts or tree nuts as written. Sesame is optional, while dairy, egg, and wheat are present.
Q: How should I store leftovers?
Store cooled crisps in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to bring back their crisp texture.
Q: Can I reheat them in the microwave?
You can, but they will become softer. An oven or air fryer is much better for maintaining the crispy pastry.
Q: Can I serve them cold?
Yes. They’re delicious warm, at room temperature, or chilled, although they’re crispiest when freshly baked.
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