Mediterranean Spinach and Feta (Printable)
Crispy phyllo parcels with savory spinach and feta filling, infused with Mediterranean herbs. Perfect golden appetizers for gatherings.
# What You'll Need:
→ Filling
01 - 10.5 ounces fresh spinach leaves, washed and chopped
02 - 7 ounces feta cheese, crumbled
03 - 1.75 ounces cream cheese
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1/2 teaspoon ground black pepper
08 - 1/4 teaspoon nutmeg
09 - Zest of 1 lemon
→ Crisps
10 - 8 sheets phyllo pastry
11 - 2.1 ounces unsalted butter, melted
→ To Finish
12 - 1 tablespoon sesame seeds
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large skillet over medium heat, wilt the spinach for 2–3 minutes. Drain any excess liquid and let cool.
03 - In a bowl, combine the cooled spinach, feta, cream cheese, garlic, dill, parsley, black pepper, nutmeg, and lemon zest. Mix until well combined.
04 - Place one sheet of phyllo pastry on a clean surface; keep remaining sheets covered with a damp towel to prevent drying. Lightly brush the sheet with melted butter.
05 - Cut the sheet lengthwise into 2 equal strips. Place 1 heaped tablespoon of filling at the bottom of each strip. Fold the corner over the filling to form a triangle; continue folding up the strip, maintaining the triangle shape, until you reach the end. Repeat with remaining pastry and filling.
06 - Arrange the crisps on the prepared baking sheet. Brush the tops with more melted butter and sprinkle with sesame seeds if desired.
07 - Bake for 18–20 minutes, or until the crisps are golden brown and crisp. Serve warm or at room temperature.
# Expert Tips:
01 -
- They emerge from the oven with shatteringly crisp layers that give way to creamy tangy filling in one perfect bite
- The recipe yields exactly sixteen which means enough for guests plus a few stolen ones fresh from the baking sheet
- They reheat beautifully so you can do the work hours before people arrive and still serve something that tastes homemade
02 -
- Phyllo sheets that have dried out will crack and tear instead of folding neatly, so keep that damp towel over the unused stack at all times
- Do not skip draining the spinach thoroughly because excess moisture will make the filling soggy and prevent the pastry from crisping properly
03 -
- Melt your butter completely and keep it warm so it spreads easily across the delicate phyllo without tearing
- Room temperature filling is easier to work with and helps prevent the butter from solidifying as you fold