Spinach and Artichoke Phyllo Crisps

Ingredients

• 3 tablespoons olive oil
• 3/4 pound fresh spinach
• washed and dried
• Salt
• 1 small onion
• finely chopped
• 1/2 small fennel bulb
• finely chopped
• optional
• 1 garlic clove
• minced
• 1 (15-ounce) can artichoke hearts
• drained
• cleaned
• and coarsely chopped
• or 1 (9-ounce) package frozen
• thawed and chopped
• 3 tablespoons flour
• 1 cup milk
• Pepper
• Hot sauce
• 1 (8-ounce) package cream cheese
• 2 tablespoons chopped fresh dill
• 1/2 cup finely chopped scallions
• 1 teaspoon fresh lemon juice
• plus more if desired
• 1 to 1 1/2 cups crumbled feta cheese
• 1/2 pound phyllo dough
• 1/4 pound (1 stick) butter
• melted
• 1/2 cup dry bread crumbs
• Spinach and artichoke filling

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the spinach and stir with a pair of tongs or a spatula.
2. Season the spinach with a little salt and cook until it is just barely wilted.
3. Remove it from the pan and drain in a colander.
4. When the spinach is cool enough to handle, squeeze out the excess water and chop.
5. Add the remaining olive oil to the skillet and saute the onion, fennel, and garlic for 3 minutes.
6. Add the artichokes and cook for 2 more minutes, then add the flour and stir to evenly coat vegetables.
7. Whisk in the milk and bring to a boil.
8. Season with salt, pepper, and hot sauce.
9. Cook for about 5 minutes, then add the chopped spinach and mix thoroughly.
10. Remove from heat and cool about 5 minutes.
11. Place in a food processor and add the cream cheese, cut into pieces.
12. Pulse to combine mixture.
13. Add the dill, scallions, lemon juice, and feta and pulse once or twice more.
14. Taste and adjust the seasoning.
15. Scrape the filling into a container and cool completely or refrigerate until needed.
16. Lay 1 sheet of phyllo on a clean work surface with the long side facing you.
17. Brush evenly with melted butter and sprinkle with bread crumbs.
18. Repeat brushing and sprinkling with 2 more sheets, stacking them on top of the first.
19. Slice the sheets vertically into 5 equal strips.
20. Place 1 heaping tablespoon of filling on the bottom corner of each strip.
21. Fold the corner up over the filling to form a triangle, then continue folding, flag style, until you reach the top.
22. Brush the top with butter and sprinkle with bread crumbs.
23. Continue with remaining strips, until all filling is used up.
24. Refrigerate (or freeze) until ready to bake.
25. Preheat the oven to 425F.
26. Place the crisps on a greased baking sheet, leaving a little space between them, and bake until golden brown, about 68 minutes.
27. (If frozen, preheat the oven to 350F and bake about 15 minutes.)
28. Serve warm.