Oh, you’re in for a treat! These Mediterranean Spinach and Feta Cheese Crisps have been my go-to snack ever since I first whipped them up during a lazy Sunday afternoon. Picture this: crispy edges, that perfect salty tang from the feta, and just enough garlic to make your taste buds dance.
Why You’ll Love These Mediterranean Spinach and Feta Cheese Crisps:
Trust me, these crisps are about to become your new obsession. Here’s why:
- Crazy quick: From bowl to table in under 30 minutes—perfect for last-minute guests or snack emergencies.
- Healthier crunch: Almond flour and fresh spinach pack nutrients without sacrificing that addictive crispiness.
- Flavor bomb: Salty feta and garlic create that irresistible Mediterranean vibe in every bite.
- Play with it: Serve warm with tzatziki, crumble over salads, or just devour straight from the baking sheet (no judgment!).
My favorite part? They taste like you fussed, but the recipe couldn’t be simpler.
Ingredients for Mediterranean Spinach and Feta Cheese Crisps:
- 2 cups fresh spinach – finely chopped (pack it lightly when measuring – no need to squeeze it dry!)
- 1 cup feta cheese – crumbled (I use full-fat for maximum flavor, but reduced-fat works too)
- 1/2 cup almond flour – gives that perfect crispy texture (regular flour works in a pinch)
- 1 large egg – acts as our binder (room temperature blends better)
- 1 tbsp olive oil – extra virgin for that Mediterranean touch
- 1 tsp garlic powder – or 2 cloves fresh minced garlic if you’re feeling fancy
- 1/2 tsp salt – I use sea salt, but any will do
- 1/4 tsp black pepper – freshly ground if you’ve got it
See? Nothing weird or hard-to-find. Now let’s turn these into crispy little bites of heaven!
How to Make Mediterranean Spinach and Feta Cheese Crisps:
Okay, let’s get these crisps going! I promise it’s so easy you’ll be snacking in no time. Here’s exactly how I make them – just follow these simple steps:
1. Preheat and Prep
First things first – crank that oven to 375°F (190°C). While it’s heating up, line your baking sheet with parchment paper. (Trust me, this saves so much cleanup later!) I like to give the paper a quick spritz of cooking spray too – just to be extra sure nothing sticks.
2. Mix It All Together
Now the fun part! Grab a big bowl and toss in all your ingredients – the chopped spinach, crumbled feta, almond flour, egg, olive oil, and all those yummy seasonings. I use my hands to mix because I can feel when everything’s perfectly combined. The mixture should hold together when you squeeze it but still be a bit crumbly – that’s perfect!
3. Shape Your Crisps
Use a tablespoon to scoop portions onto your prepared baking sheet. Then gently flatten each one with your fingers or the back of a spoon – you want them about 1/4 inch thick. Don’t stress about making them perfect circles! Rustic is charming, right? Just leave about an inch between each crisp so they can get nice and crispy all around.
4. Bake to Perfection
Pop them in the oven for 15-18 minutes. You’ll know they’re done when the edges turn golden brown and the tops look dry. The smell in your kitchen will be incredible! Let them cool on the baking sheet for 5 minutes – I know it’s hard to wait, but this helps them firm up.
And that’s it! You’ve just made the easiest, tastiest little crisps. Now go enjoy your Mediterranean flavor explosion!
Tips for Perfect Mediterranean Spinach and Feta Cheese Crisps:
After making these crisps dozens of times (okay, maybe hundreds – I’m obsessed!), here are my foolproof tips:
- Don’t overmix – Just combine until the ingredients hold together. Overworking makes them tough.
- Flatten evenly – Uniform thickness means even baking. I use my fingers to gently press each scoop.
- Taste the mix – Before baking, pinch a bit to check seasoning. Need more salt? Add a pinch!
- Cool completely – They crisp up as they cool. Wait at least 5 minutes before digging in.
- Store smart – Keep in an airtight container for up to 3 days. They lose crispiness in the fridge.
Bonus tip: Double the batch and freeze extras between parchment paper – they reheat beautifully in a 350°F oven!
Ingredient Substitutions for Mediterranean Spinach and Feta Cheese Crisps:
Don’t have exactly what the recipe calls for? No worries! Here are my favorite swaps that still keep these crisps delicious:
- No feta? Try goat cheese for extra tang or ricotta for milder flavor (just pat it dry first). Vegan? Nutritional yeast + a pinch of salt works surprisingly well!
- Out of almond flour? Regular all-purpose flour or gluten-free blends work fine – just add an extra tablespoon since they’re less absorbent.
- Want more kick? Toss in some chopped kalamata olives, sun-dried tomatoes, or a pinch of red pepper flakes before baking.
The beauty of this recipe? It’s super forgiving – just keep the egg and some kind of cheese for structure!
Serving Suggestions for Mediterranean Spinach and Feta Cheese Crisps:
Oh, the possibilities! These crisps are delicious all on their own, but here’s how I love to serve them:
- Dunk them in cool tzatziki or hummus for the perfect creamy-crunchy combo
- Crumble over a Greek salad instead of croutons (game changer!)
- Pair with olives and sliced cucumbers for an easy mezze platter
- Top with a fried egg for the ultimate lazy brunch
My personal favorite? Straight from the baking sheet with a glass of chilled white wine. Pure bliss!
Storage and Reheating Instructions:
Here’s the scoop on keeping these crisps at their best! Store them in an airtight container at room temperature – they’ll stay crispy for about 3 days. If they soften up, just pop them in a 350°F oven for 3-5 minutes to bring back that perfect crunch. I don’t recommend refrigerating unless it’s super humid where you live – the fridge makes them lose their crispness faster. Pro tip: Freeze extras between parchment paper layers for up to a month!
Mediterranean Spinach and Feta Cheese Crisps Nutrition Facts:
Here’s the good news about these crisps – they’re as good for you as they are delicious! Based on 2 crisps (my usual serving size – though let’s be real, I usually eat more!):
- 120 calories – perfect for guilt-free snacking
- 9g fat (3g saturated) – hello, healthy fats from olive oil and almonds!
- 6g protein – thanks to that feta and egg
- 4g carbs (2g fiber) – low-carb win!
Remember, exact numbers may vary based on your specific ingredients. But one thing’s certain – these beat potato chips any day!
FAQs About Mediterranean Spinach and Feta Cheese Crisps:
Can I freeze these crisps?
Absolutely! They freeze beautifully. Just cool completely, then layer between parchment paper in an airtight container. When cravings hit, pop them straight into a 350°F oven for 5-7 minutes – they’ll taste freshly baked!
Can I use frozen spinach instead of fresh?
You sure can! Just thaw it completely and squeeze out ALL the excess water (I wrap it in a clean towel and wring it out). Too much moisture makes soggy crisps. Use about 1/2 cup thawed spinach for every 2 cups fresh.
How do I make them extra crispy?
Two tricks: First, make sure your oven’s fully preheated before baking. Second, let them cool completely on the baking sheet – they crisp up as they cool. If they’re still not crunchy enough, bake 2-3 minutes longer next time!
Can I make these dairy-free?
Yes! Swap the feta for crumbled vegan cheese or even mashed chickpeas with nutritional yeast. The texture changes slightly, but you’ll still get that savory Mediterranean flavor.
Why did my crisps spread too much?
Probably too much moisture! Next time, squeeze your spinach extra well and make sure your feta isn’t swimming in brine. Chilling the mixture for 10 minutes before baking also helps them hold their shape.
More Recipe Suggestions:
Chili Crisp Chicken Tacos with Spicy Mango Salsa
Mediterranean with Baked Feta, Olives and Sun-Dried Tomatoes
Mediterranean Spinach and Feta Cheese Crisps
Ingredients
- 2 cups fresh spinach finely chopped
- 1 cup feta cheese crumbled
- 1/2 cup almond flour
- 1 large egg
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the spinach, feta, almond flour, egg, olive oil, garlic powder, salt, and pepper.
- Scoop tablespoon-sized portions of the mixture onto the baking sheet, flattening them slightly.
- Bake for 15-18 minutes until golden and crispy.
- Let cool for 5 minutes before serving.
Notes:
- Store leftovers in an airtight container for up to 3 days.
- Add a pinch of red pepper flakes for extra spice.
- For a dairy-free option, substitute feta with vegan cheese.
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