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Mediterranean Spinach and Feta Cheese Crisps

A stack of golden, flaky Mediterranean Spinach and Feta Cheese Crisps on a white plate.
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Make these easy spinach feta appetizer crisps using flaky phyllo dough for a satisfying, crispy Mediterranean snack.

Ingredients

Scale
  • 1 package (16 ounces) phyllo dough, thawed
  • 1 tablespoon olive oil, plus more for brushing
  • 1 small yellow onion, finely chopped
  • 10 ounces fresh spinach, washed and roughly chopped
  • 7 ounces feta cheese, crumbled
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated Parmesan cheese (optional, for extra crispness)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped spinach to the skillet. Cook until the spinach wilts completely and all excess moisture has evaporated. Remove from heat and let the mixture cool slightly.
  4. In a medium bowl, combine the cooled spinach and onion mixture, crumbled feta cheese, beaten egg, nutmeg, oregano, black pepper, and lemon juice. Mix gently until just combined.
  5. Unroll the thawed phyllo dough. Keep the sheets covered with a slightly damp kitchen towel to prevent drying.
  6. Lay one sheet of phyllo dough flat on your work surface. Brush the entire surface lightly with olive oil. Top with a second sheet of phyllo dough and brush again with olive oil.
  7. Place about 2 tablespoons of the spinach and feta filling in a line along the short edge of the double phyllo sheet, leaving a 1-inch border.
  8. Fold the side edges of the phyllo over the filling. Roll the dough tightly into a thin cigar or spring roll shape. Brush the outside lightly with olive oil.
  9. Slice the long roll into 1-inch thick crisps. Place the crisps cut-side up on the prepared baking sheets. Repeat this process until all the filling is used, creating many crispy Greek cheese bites.
  10. If using, sprinkle the tops of the crisps with Parmesan cheese for added texture.
  11. Bake for 15 to 18 minutes, or until the phyllo pastry is golden brown and flaky. Serve warm as a quick appetizer with feta and spinach.

Notes

  • For an air fryer feta crisps variation, bake at 350°F (175°C) for 8 to 10 minutes, checking frequently to prevent burning.
  • If you prefer a lower-carb option, you can use only one sheet of phyllo per crisp, but the texture will be less flaky.
  • Store leftovers in an airtight container at room temperature for up to two days; reheat briefly in the oven to restore crispness.

Nutrition

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