Mediterranean Spinach and Feta Crisps 

1. Wilt the Spinach: Heat a large skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
2. Combine Ingredients: In a large mixing bowl, combine the spinach, feta cheese, ricotta cheese, minced garlic, dill, oregano, nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Set Aside: Cover the bowl and refrigerate the filling while you prepare the pastry.

Step 2: Prepare the Phyllo Dough

1. Work Quickly: Phyllo dough dries out quickly, so keep it covered with a damp kitchen towel while working.
2. Layer the Sheets: Place one sheet of phyllo dough on a clean surface. Brush it lightly with the melted butter and olive oil mixture. Layer a second sheet on top and brush again.

Step 3: Assemble the Crisps

1. Cut the Dough: Using a sharp knife or pizza cutter, cut the layered phyllo sheets into strips approximately 3 inches wide.
2. Add Filling: Place a spoonful of the spinach and feta mixture near the end of each strip.
3. Fold into Triangles: Fold the phyllo strip over the filling to form a triangle. Continue folding, maintaining the triangular shape, until you reach the end of the strip.
4. Seal the Edges: Brush the final fold with melted butter to seal the crisp. Repeat with the remaining phyllo sheets and filling.

Step 4: Bake the Crisps

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange and Garnish: Place the folded triangles on the prepared baking sheet. Brush the tops with more butter and sprinkle with sesame seeds or nigella seeds, if desired.
3. Bake: Bake for 20-25 minutes, or until the crisps are golden brown and crispy.

Step 5: Serve

1. Cool Slightly: Allow the crisps to cool for a few minutes before serving.
2. Garnish: Sprinkle with fresh parsley for a vibrant finish.
3. Enjoy: Serve warm or at room temperature as an appetizer or snack.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.
• Freezing: Assemble the crisps and freeze them unbaked on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Tips for Success

• Phyllo Handling: Keep the phyllo dough covered to prevent drying out. Work quickly but carefully to avoid tearing.
• Custom Fillings: Experiment with additional fillings like sun-dried tomatoes, pine nuts, or kalamata olives for a unique twist.

These Mediterranean Spinach and Feta Crisps are a crowd-pleaser, combining flaky pastry with a flavorful filling that’s sure to impress. Perfect for parties, gatherings, or a simple indulgent snack, they’re as versatile as they are delicious!