Option 1: Phyllo Dough (Traditional Crisp Layers)
6 sheets phyllo dough, thawed
3 tablespoons butter or olive oil, melted (for brushing)
Option 2: Puff Pastry (Flakier, richer alternative)
1 sheet puff pastry, thawed
1 egg (beaten, for egg wash)
🧑🍳 Instructions
1. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add onion and cook until soft (3–5 minutes).
Add garlic and spinach; cook until spinach is wilted and liquid has evaporated. Season with salt, pepper, oregano, and nutmeg.
Let cool slightly, then stir in feta and beaten egg. Set aside.
2. Assemble the Crisps
Phyllo Method:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Lay out one phyllo sheet, brush lightly with melted butter/oil. Top with another sheet. Repeat until you have a stack of 3 sheets.
Cut into squares (~4″x4″).
Place 1 tablespoon of filling in the center of each square. Fold into triangles or bundles and seal edges.
Brush tops with more butter or oil.
Puff Pastry Method:
Roll out puff pastry lightly on a floured surface. Cut into 3-inch squares.
Place filling in the center, fold into triangles or squares, and press edges to seal.
Brush tops with beaten egg for a golden finish.
3. Bake
Bake for 20–25 minutes, or until golden brown and crisp.
Let cool slightly before serving.
✅ Tips
Make ahead: Assemble and refrigerate uncooked crisps for up to 24 hours before baking.
Freeze option: Freeze unbaked crisps; bake directly from frozen at 375°F for 25–30 minutes.
Add-ins: A few chopped sun-dried tomatoes or olives pair well with the filling.
Serving Ideas
With a side of tzatziki or yogurt dip
As part of a mezze platter with olives, hummus, and pita
With a fresh cucumber and tomato salad
