Yields: 12–15 crisps • Prep: 15 mins • Cook: 10–12 mins
Why You’ll Love These
Crispy on the outside, tender and savory inside—these bite‑sized gems are perfect as appetizers, healthy snacks, or party fare. Packed with nutrient-rich spinach, tangy feta, and Italian herbs, they’re both delicious and easy to whip up.
Ingredients
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1 cup fresh spinach, washed & finely chopped
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½ cup crumbled feta cheese
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¼ cup all‑purpose flour
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¼ cup grated Parmesan cheese
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2 large eggs, beaten
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¼ tsp garlic powder
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¼ tsp dried oregano
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Salt & pepper, to taste
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Optional: a pinch of red pepper flakes for heat
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Serving idea: pair with tzatziki or marinara sauce
Instructions
1. Preheat & Prep
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Preheat your oven to 375 °F (190 °C).
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Line a baking sheet with parchment paper or lightly grease to prevent sticking.
2. Mix the Base
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In a large bowl, whisk together the beaten eggs, garlic powder, dried oregano, a pinch of salt, and freshly cracked pepper.
3. Add the Good Stuff
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Stir in chopped spinach, crumbled feta, grated Parmesan, and all-purpose flour.
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Mix well until you have a cohesive, slightly sticky batter. If too dry, add a teaspoon of water; if too wet, sprinkle in a bit more flour.
4. Shape the Crisps
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Use a spoon or small cookie scoop to drop 1–2 Tbsp sized mounds onto the prepared baking sheet, spaced about 1 inch apart.
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Lightly flatten each mound with the back of your spoon for an even crisp.
5. Bake to Perfection
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Place in the oven and bake 10–12 minutes, or until the edges turn golden‑brown and the tops are set and slightly puffed.
6. Cool & Serve
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Remove from the oven and let them sit on the sheet for 2 minutes, then transfer to a wire rack to cool just enough for easy handling.
Tips & Variations
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No‑oven option: Bake in a skillet over medium heat, flattening and cooking for 3–4 minutes on each side until golden.
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Add-ins: Fold in diced sun‑dried tomatoes, olives, or chopped fresh herbs like dill or basil.
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Gluten-free: Swap all‑purpose flour for a GF blend or almond flour—add an extra egg if your batter feels too loose.
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Make‑ahead: Assemble, shape, and refrigerate the crisps ahead of time, then bake them fresh before serving.
Storage
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Refrigerator: Store cooled crisps in an airtight container for up to 3 days. Reheat in a low oven (350 °F/175 °C) for 5–7 minutes to crisp them up again.
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Freezer: Lay crisps flat on a tray, freeze until solid, then transfer to a zip‑top bag. Reheat from frozen at 375 °F for about 8–10 minutes.
Serving Suggestions
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Appetizer platter: Arrange with sliced grapes, cherry tomatoes, hummus, and pita chips for a Mediterranean-style tray.
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Snack attack: Enjoy straight from the snack bowl—crunchy, chewy, and bursting with flavor.
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Salad topper: Break into pieces and use like croutons for extra protein and texture.
Nutritional Estimate (per crisp)
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Calories: ~50 kcal
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Protein: ~3 g | Fat: ~3 g | Carbs: ~3 g
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High in calcium, spinach‑based vitamins, and satisfying cheesy flavor!
Final Thoughts
Light, cheesy, and herb-infused, these Mediterranean Spinach & Feta Crisps are a breeze to make and a joy to eat. Whether served at gatherings or enjoyed solo, they’re bound to disappear fast. Let me know if you try any creative twists—I’d love to hear! 😋
Enjoy your culinary creation—and happy crisping!