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Mediterranean Spinach and Feta Cheese Crisps (Easy Spanakopita Rolls)

A pile of golden brown, crispy Mediterranean Spinach and Feta Cheese Crisps served on a white plate.
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Make these incredibly crispy Mediterranean Spinach and Feta Cheese Crisps using flaky phyllo dough. These are simple, flavorful, bite-sized appetizers perfect for any gathering.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 10 ounces fresh spinach, roughly chopped
  • 4 ounces crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 12 sheets of phyllo dough, thawed according to package directions
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon sesame seeds (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the spinach to the skillet in batches. Cook until the spinach wilts completely. Remove from heat and let it cool slightly. Squeeze out as much excess liquid from the spinach mixture as possible; this step is key for crispy results.
  4. In a medium bowl, combine the cooled spinach mixture, feta cheese, Parmesan cheese, beaten egg, and nutmeg. Season with salt and pepper. Mix well.
  5. Lay one sheet of phyllo dough flat on a clean, dry surface. Brush the entire surface lightly with melted butter. Place another sheet directly on top and brush with butter again. Repeat this process until you have a stack of three buttered sheets.
  6. Cut the stacked phyllo sheets lengthwise into three equal strips.
  7. Place about 1 tablespoon of the spinach and feta filling near one end of a strip. Fold the corner of the dough over the filling to form a triangle shape, then continue folding the dough over itself like a flag until you reach the end of the strip. Brush the final edge with butter to seal.
  8. Place the finished triangle seam-side down on the prepared baking sheet. Repeat this process with the remaining phyllo sheets and filling to create about 12 crisps.
  9. Brush the tops of all the spinach and feta crisps lightly with the remaining melted butter and sprinkle with sesame seeds, if using.
  10. Bake for 15 to 20 minutes, or until the phyllo is golden brown and flaky. Serve warm as a light Mediterranean finger food.

Notes

  • Make sure your spinach mixture is very dry before adding the cheese; excess moisture prevents the phyllo from getting truly crisp.
  • If you are making these ahead of time, assemble them completely and store them on the baking sheet covered in the refrigerator for up to 4 hours before baking. Add 2-3 minutes to the bake time if baking straight from the fridge.
  • This recipe makes a great Spanakopita style snack that is easy to handle at parties.

Nutrition

Find it online: https://cookerykings.com/mediterranean-spinach-and-feta-cheese-crisps/