Name: Mediterranean Spinach and Feta Cheese Crisps
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups fresh spinach, finely chopped; ¾ cup feta cheese, crumbled; ½ cup grated Parmesan cheese; 1 large egg; ¼ cup panko breadcrumbs; 1 tablespoon olive oil; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon black pepper; Pinch of salt

Let Me Tell You About These Crisps (And My Slight Obsession)

So, I first made these Mediterranean Spinach and Feta Cheese Crisps because I was trying to clean out my fridge before a long weekend away (you know the drill: wilting spinach, cheese that’s slightly past its prime but still totally edible, and a stubborn box of phyllo dough taking up valuable shelf space). Fast forward through a few burnt edges and one kitchen dance session to Abba—don't ask—and I realized, hey, these are really good. Like, eat-straight-off-the-baking-sheet-before-they-cool good. My younger brother calls them ‘spinach crack snacks’ but, obviously, I’d never phrase it quite that way at a family dinner. Maybe. Okay, sometimes.

Why You'll Want to Make These

I whip these up when I’ve got friends coming over and I don’t feel like fussing, but still want to seem fancy. My family goes wild for them whenever I bring a tray to Sunday lunch (my mum pretends she’s not eating four at a time, but I see her). Honestly, I just love how quick they are compared to the classics—no fiddly rolling or waiting for things to rise. And if you’ve ever lost a fight with phyllo dough, trust me: this version is much less curse-inducing. Well, unless you forget to thaw the dough, in which case... yeah, good luck.

What You're Gonna Need (And a Few Lazy Swaps)

1 package phyllo (filo?) pastry sheets—thawed, obviously. (If you forget, like I always do, you can use puff pastry in a pinch, but it’s a different vibe.)
2 handfuls (about 150g) fresh spinach—frozen works fine, just squeeze out the water. My friend Jess swears by baby kale instead, but I can’t vouch.
100g feta cheese—crumbled. I sometimes throw in a little ricotta if I'm short on feta, and honestly, it’s still tasty.
1 small onion—diced, or shallots if you’re feeling posh.
1 clove garlic—minced (jarred is okay, but my Greek neighbor would judge me for saying that).
2 tablespoons olive oil—plus a bit more for brushing.
1 egg—beaten (if you forget this, don’t panic. They’ll be more crumbly, but still edible.)
Pinch each of nutmeg, black pepper, and salt—season to taste.
Sesame seeds or nigella seeds (optional but fun for sprinkling on top)

How To Make ‘Em (With a Few Detours)

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. (If you can’t find your parchment, just grease the tray well. Been there!)
Sauté the onion in olive oil over a medium heat until soft but not too brown. Add garlic; give it a quick stir. I usually try not to get distracted, but I’ve definitely burnt the onions before—smells like defeat, trust me.
Toss in the spinach. If it’s fresh, cook till wilted; if frozen, just heat through and squeeze out any last bits of water. Here’s where I sneak a little taste, mostly because I’m impatient.
Take off the heat and let it cool for a few mins, then add crumbled feta, beaten egg, and a dash of nutmeg, pepper, salt. Mix it all up. Don’t worry if it looks a bit, well, gloopy—phyllo fixes everything.
Lay out your phyllo sheets. I use about 2-3 stacked, brushing each with olive oil, because life is too short for dry pastry. Cut into squares (roughly palm-sized, but who's measuring?).
Spoon a bit of filling in the center of each square. Fold into triangles or little parcels—whichever is less fiddly. Pinch the seams shut. Sometimes they leak, and honestly? That cheese crust is the best part.
Pop them on the tray. Brush the tops with more oil, sprinkle with sesame or nigella seeds if you’re feeling fancy.
Bake for 15–18 minutes, until golden and crisp. The smell will make you want to eat them straight out of the oven, but I usually burn my tongue and regret it. Maybe let them cool a bit. Or not.

What I’ve Figured Out (Sometimes the Hard Way)

Don’t overfill the parcels—they’ll ooze everywhere. Or do, and enjoy the crispy cheese bits.
If you’re using frozen spinach, really—really—squeeze out the water. Otherwise, you’ll get soggy bottoms. (Learned that the hard way. Soggy bottoms aren’t just a Bake-Off joke.)
I find these taste even better the next day, if you’ve got any left. Which, let’s be honest, is rare.

Things I’ve Tried (And a Fail or Two)

Once swapped half the feta for goat cheese—not bad if you like things tangy. Could use a drizzle of honey, actually.
I tried adding sun-dried tomatoes, which made them a bit too wet and, um… let’s just say I scraped the filling off and ate it with bread instead.
Phyllo too fiddly? I’ve made these in muffin tins with puff pastry rounds—less posh, but no one complained. (Here’s a link for those curious: Spanakopita Muffins.)

Not-So-Essential Gear (Workarounds Welcome)

Baking tray—obviously. Or a big roasting pan if that’s all you’ve got.
Parchment paper is helpful, but if you run out, just oil the tray. It’s fine.
Pastry brush makes oiling phyllo easier, but a bit of kitchen roll dipped in oil works too. Or, honestly, your (very clean) fingers.

Mediterranean Spinach and Feta Cheese Crisps

How to Store Them (If You Somehow Have Leftovers)

Let ‘em cool, then keep in an airtight box in the fridge. They’ll stay decent for 2–3 days, but honestly, in my house it never lasts more than a day! You can reheat them in a hot oven for a few mins to get the crispiness back—microwave makes them a bit sad and floppy. (Been there, done that.)

How I Like to Serve (Your Mileage May Vary)

Great with a big Greek salad on the side—sometimes I just put out a bowl of tzatziki or chilli jam and call it dinner. My dad likes them with a pint of beer while he watches the match. I bring them to work potlucks and watch them vanish. Actually, once someone tried dipping them in ketchup; I was horrified at first, but then I tried it and… yeah, okay, it works.

Some Pro Tips (Learned the Hard Way)

Don’t rush the baking. I once tried to crank the oven up to save time and ended up with burnt tops and raw middles. Not my finest hour.
If you forget to let the filling cool before adding the egg, you’ll get scrambled egg bits. Not the end of the world, but not ideal either.
Keep a damp tea towel over your phyllo stack, or it dries out and goes brittle; ask me how I know.

FAQ—Because Apparently I Talk About These a Lot

Can I use something other than phyllo pastry?
Sure! Puff pastry works (totally different texture, but still yum). I’ve also tried tortilla wraps, but... honestly, wouldn’t recommend unless you’re really desperate.

Is it okay to make these ahead?
You can prep them the night before, keep on a tray in the fridge, then bake just before serving. They’ll crisp up best fresh out of the oven. If you reheat, use the oven not the microwave.

What can I serve with these?
Honestly, whatever’s lurking in your fridge. Greek salad, olives, a handful of crisps (potato, not these), or even just a cold beer. I once paired them with tomato soup by accident (didn’t have bread) and it was surprisingly good.

Can I freeze them?
Yep! Freeze before baking, then bake straight from frozen—add a few extra minutes in the oven. Here’s a great guide on freezing pastries: Freezing Pastries.

So—give ‘em a go, and don’t stress if some look wonky. If you find a new combo that works, let me know! Or, if you mess one up, join the club; I’m president, apparently.

Mediterranean Spinach and Feta Cheese Crisps