Description
These Mediterranean Spinach and Feta Crisps are a delicious and healthy appetizer or snack, combining fresh spinach and savory feta cheese with aromatic herbs and spices. Baked until golden and crispy, these bite-sized treats are perfect for entertaining or a light snack any time of day.
Ingredients
Scale
Ingredients
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (or all-purpose flour)
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Ingredients: In a large bowl, mix together chopped spinach, crumbled feta cheese, grated Parmesan, almond flour, egg, olive oil, dried oregano, garlic powder, salt, and pepper until the mixture is well combined and holds together.
- Shape the Crisps: Take small spoonfuls of the mixture and form them into round balls or small patties. Place each on the prepared baking sheet, spacing them about 2 inches apart to allow even cooking.
- Bake: Bake the crisps in the preheated oven for 12–15 minutes, flipping them halfway through the baking time for even browning. They should be golden brown and crispy on the edges when done.
- Cool and Serve: Remove the crisps from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve warm or at room temperature.
Notes
- If you prefer a gluten-free version, use almond flour as indicated; all-purpose flour can be substituted otherwise.
- Flipping the crisps halfway through baking encourages even crispness on both sides.
- For a stronger herb flavor, feel free to add a pinch of fresh oregano or thyme along with the dried oregano.
- These crisps can be served as a party appetizer, snack, or alongside a Mediterranean-style salad.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture retention.
