Mediterranean Spinach and Feta (Printable)
Crispy phyllo parcels with spinach, feta, and herbs
# What You'll Need:
→ Filling
01 - 10.5 oz fresh spinach leaves, washed and chopped
02 - 7 oz feta cheese, crumbled
03 - 1.75 oz cream cheese
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
06 - 1 tablespoon fresh parsley, chopped
07 - ½ teaspoon ground black pepper
08 - ¼ teaspoon nutmeg (optional)
09 - Zest of 1 lemon
→ Crisps
10 - 8 sheets phyllo (filo) pastry
11 - 2.1 oz unsalted butter, melted (or olive oil for brushing)
→ To Finish
12 - 1 tablespoon sesame seeds (optional)
# Step-by-step:
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 Advice:
01 -
- They come together in under an hour but taste like you spent all afternoon in the kitchen
- The filling can be made ahead and kept in the fridge for up to two days
- Everyone reaches for seconds, even people who claim they do not like spinach
02 -
- Phyllo sheets that have dried out will crack instead of folding neatly, so keep that damp towel over the unused ones at all times
- Squeeze as much liquid as possible from the wilted spinach because excess moisture will steam inside the pastry and make it soft instead of crisp
03 -
- A pinch of red pepper flakes in the filling creates this subtle warmth that keeps people coming back for more
- Frozen spinach works perfectly if fresh is unavailable, just thaw it completely and squeeze it in a clean towel until no water remains