Mediterranean Spinach and Feta Crisps

Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the diced shallot and garlic, sauteing for 1 to 2 minutes until translucent. Toss in the baby spinach in batches, stirring constantly until fully wilted (about 3 minutes). Immediately transfer the cooked spinach to a fine-mesh colander. Once cool enough to touch, wrap the spinach in a clean kitchen towel or cheesecloth and wring out every last drop of liquid. Removing excess moisture is essential to prevent soggy pastry layers.

Roughly chop the wrung-out spinach on a cutting board and transfer it to a medium mixing bowl. Add the crumbled feta, ricotta (or Greek yogurt), chopped dill, chopped mint, lemon zest, black pepper, and nutmeg. Gently fold the mixture using a fork or spatula until evenly distributed. Taste and adjust seasoning if necessary.

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Unroll the phyllo pastry onto a dry, clean surface and immediately cover it with a slightly damp kitchen towel to prevent drying. Take 1 sheet of phyllo, place it flat on your cutting board, and brush lightly with olive oil or melted butter. Top with a second sheet of phyllo and brush again. Repeat until you have a stack 3 sheets thick. Cut the stacked sheet lengthwise into 4 equal strips using a sharp chef’s knife or pizza cutter.

Spoon 1 rounded tablespoon of the spinach-feta mixture onto the bottom corner of each strip. Fold the corner over the filling diagonally to form a triangle, then fold straight up, and continue flagging diagonally to the top of the strip—similar to folding a flag. Repeat with the remaining phyllo sheets and filling to yield 24 triangular crisps. Arrange them on the prepared baking sheets, leaving 1 inch of space between each piece.

Lightly brush the top of each triangle with olive oil and sprinkle with mixed white and black sesame seeds. Bake at 375°F (190°C) for 20 to 25 minutes, rotating the baking sheets halfway through, until the crisps turn a deep golden-brown color and puff up slightly.

Remove from the oven and transfer the crisps directly onto a wire cooling rack. Allow them to rest for 10 minutes so the inner steam settles while the exterior reaches peak crunchiness. Serve warm or at room temperature alongside lemon wedges or a side of tzatziki.