Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 4 cups of well-drained spinach and sauté for about 3–4 minutes until wilted.

Stir in 1 cup of crumbled feta cheese, season with salt and pepper to taste, and remove from heat.

Preheat your oven to 375°F (190°C). Unfold 8 sheets of phyllo dough and cut into 4x4 inch squares. Stack the squares, keeping them covered with a damp cloth.

Take one phyllo square, place a tablespoon of filling in the center, fold over and seal edges.

Repeat until all crisps are assembled. Brush tops lightly with olive oil and lay on a parchment-lined baking sheet.

Bake for 25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.