Prepare the Filling

In a medium mixing bowl, combine:

Chopped spinach

Feta cheese

Ricotta cheese

Minced garlic

Dried dill

Ground nutmeg

Salt and pepper to taste

Mix thoroughly until the ingredients are well combined.

If using frozen spinach, be sure to squeeze out all excess moisture to prevent sogginess.

Prepare the Phyllo Dough

Preheat oven to 375°F (190°C).

Unroll phyllo dough and lay one sheet flat on a clean, dry surface.

Lightly brush with melted butter or olive oil.

Lay a second sheet on top and repeat brushing. Add a third sheet on top and brush again.

Work quickly—keep unused sheets covered with a damp kitchen towel to prevent drying out.

Assemble the Crisps

Using a sharp knife or pizza cutter, cut the layered phyllo stack into 3-inch wide strips.

Place 1 teaspoon of spinach-feta filling near the bottom edge of each strip.

Starting from the bottom, fold one corner of the strip up and over the filling to form a triangle.

Continue folding the triangle up and across in a flag-folding motion until the filling is fully enclosed.

Repeat with remaining phyllo and filling.

Bake

Place the folded crisps onto a parchment-lined baking sheet.

Brush the tops with more melted butter or oil.

Sprinkle with sesame seeds, if using.

Bake for 15–20 minutes, or until the crisps are golden brown and flaky.

Serve

Let cool slightly before serving.

Serve warm or at room temperature with tzatziki, hummus, or a light Greek salad.