¼ cup shredded mozzarella (optional for extra meltiness)
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon dried oregano
Salt & black pepper, to taste
1 package phyllo pastry sheets (or you can use puff pastry)
2 tablespoons melted butter (for brushing)
Optional: sesame seeds for topping
Equipment
Baking tray
Parchment paper
Pastry brush
Mixing bowl
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Prepare Filling: In a bowl, combine chopped spinach, feta, mozzarella, olive oil, garlic powder, oregano, salt, and pepper. Mix until well combined.
Prepare Pastry: Lay one sheet of phyllo pastry on a clean surface and lightly brush it with melted butter. Place another sheet on top and repeat with butter. (Use 2–3 layers depending on how crispy you want them.)
Cut and Fill: Cut the stacked pastry into 4-inch squares. Place a spoonful of the spinach-feta filling in the center of each square.
Fold Crisps: Fold the corners of the square toward the center to form a small parcel or triangle. Press edges lightly to seal.
Brush & Bake: Place them on the prepared tray, brush tops with butter, and sprinkle with sesame seeds (optional). Bake for 18–20 minutes or until golden brown and crispy.
Serve: Let cool slightly and serve warm with a side of Greek yogurt dip or tzatziki sauce.
Nutrition (Per Crisp, Approximate)
Calories: 110
Protein: 4g
Fat: 7g
Carbs: 8g
Fiber: 1g
Tips & Variations
Add a few chopped sun-dried tomatoes or olives for a stronger Mediterranean flavor.
Use kale or chard instead of spinach if preferred.
For keto or low-carb version, use almond flour tortillas or low-carb pastry sheets.
