Mediterranean Spinach and Feta Crisps
Crispy, cheesy, and herb-infused, these savory crisps are perfect for snacking, party platters, or a light bite alongside soup or salad. Spinach and feta bring classic Mediterranean flavor, while Parmesan adds a nutty crunch.
Ingredients (Yields 12–15 crisps)
- 1 cup fresh spinach, washed and finely chopped
- ½ cup crumbled feta cheese
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 large eggs, beaten
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Salt and black pepper, to taste
- Olive oil spray, for greasing
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Oven Temp: 375°F (190°C)
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat and lightly spray with olive oil.
2. Mix the Batter
- In a mixing bowl, combine chopped spinach, feta cheese, flour, Parmesan, beaten eggs, garlic powder, and oregano.
- Add salt and pepper to taste (go light on salt—feta and Parmesan are naturally salty).
- Stir until the mixture is thick and sticky.
3. Form the Crisps
- Using a tablespoon or small cookie scoop, drop small mounds of the mixture onto the prepared baking sheet.
- Flatten each slightly with the back of a spoon into 2-inch rounds (they’ll crisp up better this way).
- Leave about 1 inch of space between each.
4. Bake
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and crispy.
- Let them cool slightly before removing from the sheet—they’ll firm up as they cool.
5. Serve
- Serve warm as a snack, appetizer, or side with yogurt dip, tzatziki, or a simple tomato salsa.
Q&A: Spinach and Feta Crisps
Q1: Can I use frozen spinach instead of fresh?
A: Yes! Just thaw and squeeze out all excess moisture before mixing it in, or the crisps will turn out soggy.
Q2: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to bring back crispiness (about 350°F for 5 minutes).