Preparation

• Preheat your oven to 375°F (190°C).
• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and minced garlic, cooking until softened.
• Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
• In a bowl, mix the sautéed spinach, crumbled feta cheese, salt, pepper, and dried oregano until well combined.
• Lay out one sheet of phyllo dough on a clean surface and brush it lightly with olive oil. Place another sheet on top and brush again. Repeat until you have three layers.
• Cut the layered phyllo into squares, approximately 4×4 inches. Place a spoonful of the spinach and feta filling in the center of each square.
• Fold the corners of the phyllo square over the filling to create a triangle or pouch. Seal the edges by pressing them together or using a fork.
• Place the prepared crisps on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
• Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
• Once baked, remove from the oven and let cool for a few minutes before serving.