Of course! Mediterranean Spinach and Feta Crisps are a fantastic, flavorful appetizer or snack. They’re like a cross between a savory cookie, a mini frittata, and spanakopita—crispy on the outside, tender and savory on the inside.
Here’s a detailed recipe and guide to help you make them perfectly.
Mediterranean Spinach and Feta Crisps
These low-carb, gluten-free crisps are packed with protein and flavor. They’re perfect for make-ahead meals, parties, or a healthy snack.
Yield: About 12-16 crisps
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
· 1 large egg
· 1 ½ cups (6 oz / 170g) crumbled feta cheese
· 1 cup (4 oz / 115g) frozen chopped spinach, thawed and thoroughly squeezed dry
· ¼ cup finely grated Parmesan cheese
· ¼ cup almond flour (for a gluten-free option) or ¼ cup all-purpose flour
· 2 tablespoons fresh dill, finely chopped (or 2 tsp dried dill)
· 1 tablespoon fresh mint, finely chopped (optional, but highly recommended)
· 2 green onions (scallions), finely sliced
· 1 clove garlic, minced
· ½ teaspoon dried oregano
· ¼ teaspoon black pepper
· Pinch of red pepper flakes (optional, for a slight kick)
Instructions:
- Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Squeeze the Spinach: This is the most crucial step. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and wring out every last drop of water you can. Excess moisture will make the crisps soggy.
- Combine Ingredients: In a medium mixing bowl, beat the egg. Add the crumbled feta, squeezed-dry spinach, Parmesan cheese, almond flour, dill, mint, green onions, garlic, oregano, black pepper, and red pepper flakes (if using).
- Mix: Use a fork to mix everything together until well combined. The mixture will be thick and hold together when pressed.
- 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 with the back of a spoon or your fingers to flatten them into 1.5 to 2-inch discs.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and the tops are firm to the touch.
- Cool and Serve: Let the crisps cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool. Serve warm or at room temperature.
Critical Tips for Success
· DRY SPINACH IS NON-NEGOTIABLE: This cannot be overstated. Any remaining water will steam in the oven and prevent the crisps from getting crispy. They will be soft and may stick to the pan.
· Don’t Skip the Parmesan: The Parmesan adds a salty, umami depth and helps with browning and crispiness.
· Customize Your Herbs: Feel free to play with herbs. A teaspoon of dried mint can substitute for fresh, or you can use 2 tablespoons of fresh parsley instead.
· Add-Ins: For extra flavor and texture, consider folding in:
· 2 tablespoons of finely chopped sun-dried tomatoes (oil-packed, patted dry).
· 2 tablespoons of chopped Kalamata olives.
· 1/4 cup of finely chopped artichoke hearts (canned or jarred, well-drained).
Serving Suggestions
· As an Appetizer: Serve with a side of tzatziki, hummus, or a simple Greek yogurt dip for dipping.
· For a Light Lunch: Pair with a simple Greek salad or a cup of soup.
· As a Snack: They are perfect for meal prep. Store in an airtight container in the fridge for up to 4 days. They can be eaten cold or gently reheated in a toaster oven or air fryer to re-crisp.
· For a Party: Double or triple the batch! They are always a crowd-pleaser.
Why You’ll Love This Recipe
· Quick & Easy: Comes together in under 10 minutes of active prep.
· Gluten-Free & Low-Carb: A great option for those with dietary restrictions.
· Make-Ahead Friendly: Perfect for busy weeks.
· Versatile: Endlessly customizable with your favorite Mediterranean flavors.
· Delicious: The salty, tangy feta paired with the fresh herbs is an irresistible combination.
Enjoy your baking! These crisps are a surefire hit.