Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1 medium yellow onion
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.2 cloves garlic
- Add the roughly chopped fresh spinach to the skillet. Cook, stirring constantly, until all the spinach has wilted down, about 3-5 minutes. If there is excess liquid in the pan from the spinach, carefully drain it off to prevent soggy crisps.10 ounces fresh spinach
- In a medium bowl, combine the wilted spinach and onion mixture with the crumbled feta cheese, softened cream cheese, lightly beaten egg, black pepper, dried oregano, and red pepper flakes (if using). Stir until all ingredients are well combined and the cheeses are evenly distributed. Taste and add salt if needed, keeping in mind that feta cheese is already quite salty.4 ounces crumbled feta cheese, 2 ounces cream cheese, 1 large egg, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, salt
- Carefully unroll the thawed phyllo dough sheets onto a clean, dry surface. Keep the unused phyllo sheets covered with a slightly damp kitchen towel to prevent them from drying out while you work.1 package phyllo dough
- Take one sheet of phyllo dough and lightly brush it all over with olive oil. Place another sheet of phyllo dough directly on top of the first and brush it with olive oil as well. Repeat this process until you have a stack of 3-4 phyllo sheets layered together.1 tablespoon olive oil
- Spoon about 1-2 tablespoons of the spinach and feta filling onto the bottom edge of your layered phyllo stack, leaving a small border on the sides.
- Carefully fold the sides of the phyllo dough over the filling, then tightly roll the phyllo up from the bottom, creating a log shape. Once rolled, gently curve the log into a crescent shape or leave it as a more rustic roll.
- Place the shaped crisp onto a baking sheet lined with parchment paper. Repeat the layering, filling, and rolling process with the remaining phyllo dough and filling until all ingredients are used. Ensure there is a little space between each crisp on the baking sheet for even cooking.
- Preheat your oven to 375°F (190°C). Lightly brush the tops of the assembled crisps with a little more olive oil for a beautiful golden-brown finish.1 tablespoon olive oil
- Bake for 15-20 minutes, or until the phyllo dough is golden brown and crispy.
- Let the crisps cool for a few minutes before serving. They are best enjoyed warm.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes.