Mediterranean Spinach and Feta (Printable)

Crispy golden parcels with spinach, feta, and Mediterranean herbs

# 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 (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 ounces unsalted butter, melted (or olive oil for brushing)

→ To Finish

12 - 1 tablespoon sesame seeds (optional)

# How to Make It:

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 -
  • The combination of salty feta and bright lemon zest creates this incredible flavor that keeps everyone reaching for more
  • They come together faster than you would think, especially if you prep the filling ahead of time
  • These reheat beautifully so you can make them a day before your gathering without stress
02 -
  • Phyllo dries out shockingly fast so keep that damp towel over the unused sheets the entire time you are working
  • The filling must be completely cool before you start wrapping or the steam will make the pastry soggy and sad
03 -
  • Squeeze the cooled spinach between your hands or in a clean towel to remove every drop of excess moisture
  • Brush the tops with egg wash instead of butter during the last 2 minutes for an extra glossy finish

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