Ingredients
1 ½ cups fresh spinach leaves (roughly chopped)
½ cup crumbled feta cheese
1 small onion, finely diced
1 garlic clove, minced
1 tbsp olive oil
1 egg (lightly beaten)
¼ tsp black pepper
¼ tsp chili flakes (optional)
½ tsp dried oregano or thyme
4–6 sheets of phyllo pastry (or whole wheat tortillas or puff pastry if preferred)
Olive oil spray or a small amount of melted butter for brushing
Instructions
Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
Prepare the filling:
Heat 1 tbsp olive oil in a skillet over medium heat.
Add onions and sauté for 2–3 minutes until translucent.
Add garlic and spinach; cook until spinach wilts and water evaporates.
Remove from heat, let it cool slightly.
Mix in feta, egg, black pepper, chili flakes, and oregano.
Assemble the crisps:
Lay out one sheet of phyllo pastry and lightly brush or spray with olive oil.
Place another sheet on top and repeat (use 2–3 layers).
Cut into squares or rectangles (about palm-sized).
Spoon a small amount of spinach-feta mixture in the center of each square.
Fold into triangles or roll up like mini parcels, sealing edges lightly with water.
Bake:
Arrange on the prepared tray.
Lightly brush tops with olive oil or spray.
Bake for 15–18 minutes, until golden brown and crisp.
Serve:
Cool slightly before serving — the filling will be hot!
Enjoy with a side of Greek yogurt or tzatziki for dipping.
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