Mediterranean Spinach and Feta Crisps

Instructions

1. Prepare the Filling:

Heat olive oil in a large skillet over medium heat. Sauté the onion until soft, about 3-5 minutes.
Add the garlic and cook for another minute until fragrant.
Add the spinach (in batches if using fresh) and cook until wilted and most of the liquid has evaporated. If using frozen, ensure it’s thoroughly drained.
Stir in the salt, pepper, oregano, and nutmeg. Transfer the mixture to a bowl and let it cool for 10 minutes.
Once cooled, mix in the crumbled feta and beaten egg until well combined.

2. Assemble the Crisps:

If Using PHYLLO DOUGH:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer a second sheet on top and brush again. Repeat with a third sheet to create a stack.
Cut the stacked phyllo into 4-inch squares.
Place a tablespoon of filling in the center of each square. Fold into a triangle or bring the corners together to form a bundle. Brush the outside with more butter.

If Using PUFF PASTRY:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll the puff pastry out slightly. Cut into 3-inch squares.
Place a tablespoon of filling in the center of each square. Fold over to form a triangle and press the edges with a fork to seal.
Brush the tops with the egg wash for a golden finish.

3. Bake:

Make-Ahead: Assemble the crisps and keep them covered in the refrigerator for up to 24 hours before baking.
Freezing Instructions: Freeze unbaked crisps on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
Don’t Skip Draining: Ensuring the spinach is as dry as possible is the key to preventing a soggy pastry.
Flavor Boost: Add 2 tablespoons of chopped sun-dried tomatoes or kalamata olives to the filling for an extra layer of flavor.
Serving Suggestion: Serve warm with a side of tzatziki or cool Greek yogurt for dipping.