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