Mediterranean Spinach & Feta Phyllo Bites

Discover your new favorite appetizer with these irresistible Mediterranean Spinach and Feta Phyllo Bites. Imagine the satisfying crunch of golden, flaky phyllo dough giving way to a warm, savory heart of wilted spinach, tangy feta cheese, and fragrant herbs. These elegant bites are surprisingly simple to prepare and are perfect for any occasion—from a sophisticated party appetizer to a delightful afternoon snack. Baked, not fried, they deliver incredible flavor and texture in one perfect, wholesome package.

Recipe At-a-Glance

• Prep time: 20 minutes
• Cook time: 15-20 minutes
• Total time: 35-40 minutes
• Yields: Approximately 24 triangles

Ingredients:

• 1 package (about 450g) frozen phyllo dough, thawed
• 1/2 cup olive oil, for brushing
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 bag (280g) fresh spinach
• 200g feta cheese, crumbled
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper, to taste

Equipment:

• Large skillet
• Mixing bowl
• Pastry brush
• Sharp knife or pizza cutter
• Large baking sheet
• Parchment paper

Step-by-Step Instructions

1. Prepare the Filling Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach in batches and cook until it has completely wilted, about 3-4 minutes.

Remove the spinach from the heat and let it cool slightly. Once cool enough to handle, place the spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent the phyllo from becoming soggy.

In a mixing bowl, combine the dry, chopped spinach, crumbled feta cheese, dried oregano, and lemon zest. Mix well and season with a small pinch of salt and pepper.

2. Prepare the Phyllo Dough Preheat your oven to 375∘F(190∘C) and line a large baking sheet with parchment paper.

Carefully unroll the thawed phyllo dough sheets onto a clean, dry work surface. To prevent them from drying out, cover the stack of phyllo with a piece of plastic wrap and a slightly damp kitchen towel while you work.

3. Assemble the Triangles Place one sheet of phyllo on your work surface. Using a pastry brush, lightly brush the entire surface with olive oil. Lay another sheet directly on top and brush it with oil as well.

Using a sharp knife or pizza cutter, cut the layered phyllo lengthwise into 4 long, equal strips.

Place about a heaping teaspoon of the spinach and feta filling at the bottom of one strip. Fold one corner of the strip over the filling to create a triangle shape, similar to folding a flag. Continue folding the strip up in this flag-fold pattern until you reach the end.

Repeat this process with the remaining strips and phyllo sheets.

4. Bake to Golden Perfection Arrange the finished triangles in a single layer on the prepared baking sheet. Lightly brush the tops of the triangles with a final layer of olive oil.

Bake for 15-20 minutes, or until the phyllo is golden brown, crisp, and beautifully puffed.

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Tips for Success & Serving Ideas

Tips for Perfect Phyllo Bites:

• Work Quickly: Phyllo dough dries out very fast. Always keep the sheets you aren’t currently working with covered.
• Don’t Skimp on Oil: Lightly brushing each layer with olive oil is what creates the signature flaky, crispy texture.
• Seal Tightly: Ensure the filling is well-enclosed in the phyllo to prevent it from leaking out during baking.

Serving Suggestions: Serve the bites warm from the oven. They are fantastic on their own or paired with a cool, creamy dipping sauce like:

• Tzatziki: The classic Greek yogurt and cucumber dip.
• Hummus: Creamy hummus provides a wonderful textural contrast.
• Lemon-Herb Yogurt Dip: Simply mix plain Greek yogurt with lemon juice, fresh dill, and garlic.

Storage & Freezing

• Storing Leftovers: Store cooled, baked crisps in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350∘F(175∘C) for 5-7 minutes to restore their crispness.
• Freezing for Later: You can freeze the unbaked triangles for a fantastic make-ahead appetizer. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding about 5-10 minutes to the original baking time.

Frequently Asked Questions (FAQ)

1. Can I use frozen spinach instead of fresh? Yes. Thaw a 280g package of frozen chopped spinach completely and be extra diligent about squeezing out every last drop of water before mixing it into the filling.

2. Can I substitute another cheese for feta? While feta provides the classic Mediterranean flavor, you could substitute it with crumbled goat cheese or a mix of ricotta and Parmesan for a different taste profile.

3. How can I make these gluten-free? You can find gluten-free phyllo dough in the freezer section of many specialty grocery stores. Simply substitute it for regular phyllo.

4. How can I add a little spice? For a touch of heat, add 1/4 teaspoon of red pepper flakes to the spinach and feta filling.

5. Can I add other ingredients to the filling? Certainly. Finely chopped sun-dried tomatoes, sautéed onions, or toasted pine nuts would all be delicious additions. Just be sure not to overstuff the phyllo.

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