Description
Delicious Mediterranean crisps with spinach, feta, and Parmesan baked to crispy perfection, perfect for a light snack or appetizer.
Ingredients
2 cups fresh baby spinach, finely chopped
1 cup crumbled feta cheese made from sheep’s milk
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano or 1 tablespoon fresh dill
½ teaspoon lemon zest (optional)
¼ teaspoon black pepper
1 large egg or 1 tablespoon almond flour for egg-free binder
2 tablespoons sun-dried tomatoes, chopped (optional)
1 tablespoon pine nuts, toasted (optional)
¼ teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a dry skillet over medium heat, sauté the spinach for 2 to 3 minutes until wilted. Remove from heat, squeeze out any excess moisture, and chop finely.
In a mixing bowl, combine the chopped spinach, crumbled feta, grated Parmesan, minced garlic, oregano, lemon zest, black pepper, and egg (or almond flour). Stir until a sticky dough forms.
Shape the dough into small balls and place them on a baking sheet lined with parchment paper. Press each ball down slightly with a fork.
Bake in the preheated oven for 10 to 12 minutes, until the edges turn golden and become crispy.
Take them out of the oven and allow to cool for 5 minutes. Garnish with extra herbs or a squeeze of lemon if desired.
Notes
Use almond flour as a binder to make this recipe egg-free.
Squeeze excess moisture from spinach to avoid soggy crisps.
Optional additions like sun-dried tomatoes, pine nuts, and red pepper flakes add extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1
- Sodium: 400
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
- Cholesterol: 45