Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the squeezed spinach, crumbled feta, softened cream cheese, onion, garlic, egg, lemon juice, dill, salt, and pepper. Mix until well combined.
- Place one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Place another sheet directly on top and brush with butter. Repeat to create a stack of 4 sheets.
- Cut the stacked phyllo dough into 9 equal squares. Place a heaping teaspoon of the spinach filling in the center of each square.
- Fold each square in half to form a triangle, pressing the edges to seal the filling inside.
- Place the triangles on the prepared baking sheet. Brush the tops with remaining melted butter. Bake for 15-20 minutes, or until golden brown and crispy.
- Let the crisps cool for a few minutes on the baking sheet before serving. The filling will be very hot.
Notes
The most important step is to squeeze as much liquid as possible from the thawed spinach to ensure your crisps are not soggy.
Keep the phyllo dough you are not immediately working with covered by a damp towel to prevent it from drying out and cracking.
For extra flavor, add a pinch of nutmeg to the spinach and feta filling.
Keep the phyllo dough you are not immediately working with covered by a damp towel to prevent it from drying out and cracking.
For extra flavor, add a pinch of nutmeg to the spinach and feta filling.