Mediterranean Spinach and Feta Crisps

Here is a detailed recipe and guide to help you make the perfect batch.

What Are Mediterranean Spinach and Feta Crisps?

Imagine a cross between a crispy cheese wafer and a savory muffin top. They are primarily made with finely chopped spinach, feta cheese, Parmesan, egg, and a few seasonings. When baked, the cheese melts and fries the edges, creating an irresistibly crunchy and flavorful crisp.

Recipe: Mediterranean Spinach and Feta Crisps

This recipe yields about 12-15 crisps and is easily doubled.

Ingredients

· 1 large egg
· 1 cup (about 150g) crumbled feta cheese
· ¼ cup (25g) finely grated Parmesan cheese
· 1 cup (packed) fresh spinach, very finely chopped
· 2 tablespoons almond flour (or 1 tbsp all-purpose flour)
· 1 clove garlic, minced
· 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
· ½ teaspoon dried oregano
· ¼ teaspoon black pepper
· (Optional) Pinch of red pepper flakes for a little heat

Instructions

1. Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper (this is crucial for preventing sticking and easy cleanup).
2. Prepare Spinach: Wash the spinach and dry it thoroughly (a salad spinner works best). Finely chop it with a knife. You should have about 1 packed cup. The finer the chop, the better the crisps will hold together.
3. Combine Ingredients: In a medium bowl, beat the egg. Add the crumbled feta, grated Parmesan, chopped spinach, almond flour, minced garlic, dill, oregano, and black pepper. Mix everything together until well combined. The mixture will be thick and chunky.
4. Form the Crisps: Using a tablespoon or a small cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet. Gently press down on each mound to flatten it slightly into a disc, about ½-inch thick. Leave about an inch of space between each crisp as they will spread a little.
5. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges are golden brown and crispy.
6. Cool and Serve: Remove from the oven and let the crisps cool on the baking sheet for at least 5-10 minutes. They will firm up significantly as they cool. Transfer to a wire rack to cool completely if you want them extra crispy.

Tips for Success & Variations

· Dry Spinach is Key: Any excess water in the spinach will make the crisps soggy. After washing, pat the spinach completely dry with paper towels or use a salad spinner.
· Don’t Skip the Parchment Paper: This prevents sticking and makes cleanup a breeze.
· Customize the Flavors: This recipe is very adaptable!
· Herbs: Substitute dill with fresh mint, parsley, or basil.
· Spice: Add a pinch of red pepper flakes or a dash of paprika.
· Sun-Dried Tomatoes: Add 1-2 tablespoons of finely chopped sun-dried tomatoes for a sweet and tangy burst.
· Olives: Mix in 1-2 tablespoons of finely chopped Kalamata olives for a briny flavor.
· Make Them Keto: This recipe is naturally low-carb. Just ensure your Parmesan cheese is pre-shredded without any starches.
· Storage: Store cooled crisps in an airtight container in the refrigerator for up to 4 days. They will soften slightly. Re-crisp them in a toaster oven or a 350°F (175°C) oven for 5 minutes before serving.

Serving Suggestions

· Appetizer: Serve warm with a side of tzatziki or Greek yogurt dip.
· Snack: Perfect for a mid-afternoon pick-me-up or a post-workout protein bite.
· Side Dish: Pair with a Greek salad and grilled chicken or fish for a complete Mediterranean-style meal.
· Breakfast: Enjoy them alongside scrambled eggs for a savory start to the day.

Enjoy your delicious, homemade Mediterranean Spinach and Feta Crisps