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Mediterranean Spinach and Feta Cheese Crisps

Name: Mediterranean Spinach and Feta Cheese Crisps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup fresh spinach, chopped; 1 cup feta cheese, crumbled; 1 sheet of puff pastry (thawed if frozen); 1 egg (for egg wash); Olive oil; Salt and pepper to taste

These bite-sized Mediterranean spinach and feta cheese crisps are a cheerful, flaky appetizer that pairs buttery puff pastry with tangy feta and bright spinach. They come together quickly and travel well to parties, yet feel special enough for a cozy weeknight treat. If you love Greek-inspired flavors, this is an easy way to get them in crisp, snackable form—try pairing with a simple tzatziki for dipping or a squeeze of lemon.

For an extra quick idea, you can riff on similar flavor combinations like spinach and feta quesadillas I sometimes make when I want a handheld dinner—see that related recipe here: spinach and feta quesadillas recipe.

Why make this recipe

If you’re tired of the same old store-bought appetizers, this recipe is perfect because it turns a few simple ingredients into an impressive, flaky pastry with minimal effort. The combination of salty feta and earthy spinach is classic Mediterranean comfort, and using puff pastry makes the crisps deceptively elegant without the fuss of making dough from scratch. They bake fast, freeze well, and are endlessly adaptable—ideal for last-minute guests or relaxed evenings when you want something tasty without a long ingredient list.

Step-by-Step Guide to Making Mediterranean Spinach and Feta Cheese Crisps

Ingredients

1 cup fresh spinach, chopped
1 cup feta cheese, crumbled
1 sheet of puff pastry (thawed if frozen)
1 egg (for egg wash)
Olive oil
Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out the puff pastry sheet to smooth any creases and to slightly enlarge it—this helps you get more, evenly sized squares.
Cut the puff pastry into small squares, roughly 2.5 to 3 inches (6–8 cm) on a side; you should get about 12–16 squares depending on how thinly you roll.
In a bowl, mix the chopped spinach and crumbled feta cheese. Season lightly with salt and freshly ground black pepper—remember feta is salty, so taste before adding too much salt.
Place a spoonful (about 1 teaspoon to 1 tablespoon depending on square size) of the spinach and feta mixture in the center of each pastry square.
Bring the four corners of the pastry square up toward the center and pinch or fold them to seal the filling inside. You can make little purses, tarts, or simply fold opposite corners to create triangles—get creative.
Beat the egg and brush the tops of the sealed pastries with the egg wash to give them a golden shine. Drizzle or brush a little olive oil over each for extra flavor and a crisp finish.
Arrange the prepared crisps on the baking sheet with space between them so they can puff. Bake for 15–20 minutes or until puffed and golden brown. Let cool slightly before serving warm as an appetizer or snack.

What to expect while making them

The puff pastry will rise dramatically in the oven—avoid overcrowding so each crisp can puff fully.
If the filling is too wet it can make the base soggy; squeezing excess moisture from wilted spinach (or using blanched and squeezed spinach) helps keep the pastry crisp.
These are best served warm but still delicious at room temperature, making them great for buffets and gatherings.

Why this combination works

Feta brings a salty, tangy richness that contrasts beautifully with fresh spinach.
Puff pastry provides buttery flakes and a sturdy, golden pocket to contain the filling.
A light egg wash and olive oil give an appealing sheen and irresistible crunch.

Best Way to Store Mediterranean Spinach and Feta Cheese Crisps

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days at 40°F (4°C).
Freezing: Flash-freeze on a baking sheet, then transfer to a freezer-safe bag; store for up to 1 month at 0°F (-18°C). Reheat from frozen in a 350°F (175°C) oven until heated through and crisp, about 10–15 minutes.
Reheating: For best texture, reheat in an oven or toaster oven at 350°F (175°C) for 8–12 minutes until warmed and crisp. Avoid microwave reheating if you want to preserve flakiness.

Serving Ideas for Mediterranean Spinach and Feta Cheese Crisps

Serve them as an elegant appetizer on a wooden board with lemon wedges, marinated olives, and slices of roasted red pepper.
Pair with a cool tzatziki, hummus, or a herbed yogurt dip to complement the salty feta.
For brunch, set them alongside a salad of arugula, cherry tomatoes, and a lemon vinaigrette to make a light meal.
Offer a variety platter: these crisps, stuffed grape leaves, grilled vegetables, and crusty bread for a full Mediterranean spread.

Tips to make Mediterranean Spinach and Feta Cheese Crisps

Keep the puff pastry cold: Working with cold pastry helps it rise better; if it becomes too warm and sticky, chill it for 10 minutes.
Drain spinach well: If using cooked spinach, squeeze out moisture in a clean kitchen towel to keep the pastry from getting soggy.
Portion control: Use a small cookie scoop or teaspoon to ensure consistent filling amounts; uneven filling can result in some crisps bursting and others being underfilled.
Brush generously with egg wash: This will give a beautiful golden color and help seals stick.
Optional flavor boosters: Add a pinch of dried oregano, a little lemon zest, or a sprinkle of chopped dill to the filling for an extra layer of flavor.

Variations

Vegetarian Mediterranean Twist (paragraph): Swap in chopped sun-dried tomatoes or caramelized onions for a sweeter profile, or add a handful of crumbled goat cheese for creaminess and a tangier finish. These simple changes allow you to tailor the crisps to personal taste while keeping the same flaky structure.
Comparison-style substitution:
- For a lighter option, substitute whole-wheat puff pastry or a phyllo dough layer brushed with olive oil—phyllo will be crispier but requires more delicate handling.
- For protein, stir in a few tablespoons of cooked, crumbled lamb or finely chopped chicken into the spinach-feta mix for heartier bites.

FAQs

Q: How can I make these ahead for a party?
A: Assemble the filled, unbaked pastries on a baking sheet, freeze them until firm, then transfer to a container. Bake from frozen, adding a couple of minutes to the baking time, for fresh, hot crisps right before guests arrive.

Q: What if my puff pastry tears while folding?
A: Press the tear edges gently together and crimp with a fork; a small tear often seals up during baking. Keep the pastry cold and roll gently to avoid overstretching.

Q: Can I use frozen spinach?
A: Yes—thaw it thoroughly and squeeze out as much moisture as possible before mixing with feta. Too much water can make the pastry soggy.

Q: Is there a low-sodium option?
A: Use a low-sodium or reduced-salt feta, and rinse regular feta lightly under cold water and pat dry to remove surface salt before crumbling. Adjust seasoning after tasting.

Q: Will these work for a gluten-free diet?
A: Traditional puff pastry contains gluten. For gluten-free versions, look for specialty gluten-free puff pastry or use phyllo made from gluten-free flour blends—baking characteristics will vary.

Q: Can I add herbs or spices to the filling?
A: Absolutely. Fresh dill, mint, or oregano complement spinach and feta well. A pinch of nutmeg can add depth, and a little lemon zest brightens the whole bite.

Cooking tips and troubleshooting (short list)

Keep everything cold: chill the baking sheet too for an extra puff.
Don’t overfill: too much filling will cause leakage and uneven baking.
Even spacing: give each crisp room to puff and brown evenly.
Test one: bake a single crisp first to confirm seasoning and moisture level.

Nutritional considerations

These crisps are rich in fats from the puff pastry and feta; to reduce calories, use smaller portions, opt for light puff pastry alternatives, or serve with fresh vegetables to balance the plate.
Spinach adds vitamins A and K, iron, and fiber, making the bites more nutrient-dense than many fried appetizers.

Pairing suggestions

Wine: A crisp, acidic white like a Sauvignon Blanc or a light rosé complements the tangy feta.
Beer: A light pilsner or wheat beer balances the pastry’s richness.
Non-alcoholic: Sparkling water with lemon or a minty iced tea pairs well.

Hosting and scaling tips

Multiply the recipe easily: one sheet of puff pastry makes about a dozen small crisps; for a crowd, plan on 2–3 per person as part of a larger appetizer spread.
To serve a large group, bake in batches and keep finished crisps warm in a low oven (about 200°F/95°C) on a wire rack set over a baking sheet so they stay crisp.

Safety notes

If feeding children or elderly guests, cool the crisps slightly after baking to avoid burns from the hot filling.
When freezing or refrigerating, cool completely before sealing to prevent condensation and sogginess.

Final thoughts on making them at home
These Mediterranean spinach and feta cheese crisps are an excellent example of how pantry staples and a sheet of puff pastry can transform into something celebratory. They’re forgiving, fast, and flexible—perfect for cooks who want to impress without investing hours in the kitchen. Once you get comfortable folding and filling, you can experiment with shapes and add-ins to make the recipe truly your own.

Conclusion

For inspiration and a similar take on spinach-and-feta flavors in a different format, you might enjoy this original Mediterranean Spinach and Feta Cheese Crisps recipe that explores another approach to the same ingredients. If you’d like to try a heartier baked option with pita, see this Spinach and Feta Pita Bake for more ideas that pair well with these crisps.