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Prep Time: 15 minutes
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Cook Time: 20-25 minutes
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Total Time: 35-40 minutes
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Yield: 24-30 crisps
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Skill Level: Easy (Perfect for beginners)
-
Intensity: Low Effort (Minimal hands-on time, simple techniques)
Ingredients
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10 oz (280g) fresh spinach leaves, washed and thoroughly dried
-
7 oz (200g) feta cheese, crumbled
-
1 large egg, lightly beaten
-
½ cup (50g) almond flour or fine breadcrumbs (for a gluten-free option, use almond flour)
-
¼ cup (25g) grated Parmesan cheese
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2 cloves garlic, minced
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2 tbsp fresh dill, finely chopped
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2 tbsp fresh parsley, finely chopped
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1 tsp dried oregano
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Zest of 1 lemon
-
¼ tsp freshly ground black pepper
-
Optional: Pinch of red pepper flakes for a subtle heat
-
Olive oil spray or 1 tbsp olive oil, for brushing
Equipment
-
Large mixing bowl
-
Food processor (optional, but helpful)
-
Kitchen towel or paper towels
-
Baking sheets
-
Parchment paper or silicone baking mats
-
Measuring cups and spoons
Instructions
Step 1: Prepare the Spinach
-
If your spinach is not pre-washed, wash it thoroughly in a colander. This is crucial for removing any grit.
-
Dry the spinach completely. This is the most important step for achieving crispiness. Use a salad spinner and then pat the leaves firmly with a clean kitchen towel or paper towels until no moisture remains.
-
Finely chop the spinach. You can do this by hand or pulse it 4-5 times in a food processor until finely chopped but not puréed. Transfer to a large mixing bowl.
Step 2: Combine the Mixture
-
To the bowl with the spinach, add the crumbled feta, beaten egg, almond flour (or breadcrumbs), grated Parmesan, minced garlic, chopped dill and parsley, dried oregano, lemon zest, black pepper, and optional red pepper flakes.
-
Using a fork or your hands, mix everything together until fully combined. The mixture should hold together when pinched. If it seems too wet, add another tablespoon of almond flour. If too dry, add a teaspoon of water or olive oil.
Step 3: Shape the Crisps
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Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
-
Take about 1 heaping tablespoon of the mixture and roll it into a small ball (about 1-inch in diameter). Place it on the prepared sheet.
-
Gently flatten the ball with your fingers or the bottom of a glass to form a small disc, about ¼-inch thick. Repeat with the remaining mixture, spacing the crisps about 1 inch apart.
-
Lightly spray or brush the tops of each crisp with a little olive oil. This will help them achieve a beautiful golden-brown color.
Step 4: Bake to Perfection
-
Bake for 10 minutes, then rotate the trays (top to bottom, front to back) for even cooking.
-
Bake for another 10-15 minutes, or until the edges are deeply golden brown and the tops are firm to the touch. The exact time will depend on your oven and the thickness of your crisps.
-
Remove from the oven and let the crisps cool on the baking sheets for 5 minutes. They will continue to crisp up as they cool.
-
Transfer to a wire rack to cool completely for maximum crispness.
Serving & Storage
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Serve: Enjoy warm or at room temperature. They are fantastic on their own, with a dollop of tzatziki, a side of Greek yogurt mixed with lemon juice, or a simple tomato salsa.
-
Store: Once completely cool, store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days. Re-crisp in a 350°F (175°C) oven for 5 minutes if needed.
-
Freeze: Place baked and cooled crisps in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a 375°F oven for 8-10 minutes.
Nutritional Information
-
Serving Size: 2 crisps
-
Calories: ~90 kcal
-
Total Fat: 6g
-
Saturated Fat: 2.5g
-
Cholesterol: 25mg
-
Sodium: 220mg
-
Total Carbohydrates: 4g
-
Dietary Fiber: 1.5g
-
Sugars: 1g
-
Prep Time: 15 minutes
-
Cook Time: 20-25 minutes
-
Total Time: 35-40 minutes
-
Yield: 24-30 crisps
-
Skill Level: Easy (Perfect for beginners)
-
Intensity: Low Effort (Minimal hands-on time, simple techniques)
Ingredients
-
10 oz (280g) fresh spinach leaves, washed and thoroughly dried
-
7 oz (200g) feta cheese, crumbled
-
1 large egg, lightly beaten
-
½ cup (50g) almond flour or fine breadcrumbs (for a gluten-free option, use almond flour)
-
¼ cup (25g) grated Parmesan cheese
-
2 cloves garlic, minced
-
2 tbsp fresh dill, finely chopped
-
2 tbsp fresh parsley, finely chopped
-
1 tsp dried oregano
-
Zest of 1 lemon
-
¼ tsp freshly ground black pepper
-
Optional: Pinch of red pepper flakes for a subtle heat
-
Olive oil spray or 1 tbsp olive oil, for brushing
Equipment
-
Large mixing bowl
-
Food processor (optional, but helpful)
-
Kitchen towel or paper towels
-
Baking sheets
-
Parchment paper or silicone baking mats
-
Measuring cups and spoons
Instructions
Step 1: Prepare the Spinach
-
If your spinach is not pre-washed, wash it thoroughly in a colander. This is crucial for removing any grit.
-
Dry the spinach completely. This is the most important step for achieving crispiness. Use a salad spinner and then pat the leaves firmly with a clean kitchen towel or paper towels until no moisture remains.
-
Finely chop the spinach. You can do this by hand or pulse it 4-5 times in a food processor until finely chopped but not puréed. Transfer to a large mixing bowl.
Step 2: Combine the Mixture
-
To the bowl with the spinach, add the crumbled feta, beaten egg, almond flour (or breadcrumbs), grated Parmesan, minced garlic, chopped dill and parsley, dried oregano, lemon zest, black pepper, and optional red pepper flakes.
-
Using a fork or your hands, mix everything together until fully combined. The mixture should hold together when pinched. If it seems too wet, add another tablespoon of almond flour. If too dry, add a teaspoon of water or olive oil.
Step 3: Shape the Crisps
-
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
-
Take about 1 heaping tablespoon of the mixture and roll it into a small ball (about 1-inch in diameter). Place it on the prepared sheet.
-
Gently flatten the ball with your fingers or the bottom of a glass to form a small disc, about ¼-inch thick. Repeat with the remaining mixture, spacing the crisps about 1 inch apart.
-
Lightly spray or brush the tops of each crisp with a little olive oil. This will help them achieve a beautiful golden-brown color.
Step 4: Bake to Perfection
-
Bake for 10 minutes, then rotate the trays (top to bottom, front to back) for even cooking.
-
Bake for another 10-15 minutes, or until the edges are deeply golden brown and the tops are firm to the touch. The exact time will depend on your oven and the thickness of your crisps.
-
Remove from the oven and let the crisps cool on the baking sheets for 5 minutes. They will continue to crisp up as they cool.
-
Transfer to a wire rack to cool completely for maximum crispness.
Serving & Storage
-
Serve: Enjoy warm or at room temperature. They are fantastic on their own, with a dollop of tzatziki, a side of Greek yogurt mixed with lemon juice, or a simple tomato salsa.
-
Store: Once completely cool, store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days. Re-crisp in a 350°F (175°C) oven for 5 minutes if needed.
-
Freeze: Place baked and cooled crisps in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a 375°F oven for 8-10 minutes.
Nutritional Information
-
Serving Size: 2 crisps
-
Calories: ~90 kcal
-
Total Fat: 6g
-
Saturated Fat: 2.5g
-
Cholesterol: 25mg
-
Sodium: 220mg
-
Total Carbohydrates: 4g
-
Dietary Fiber: 1.5g
-
Sugars: 1g
-
Protein: 6g
-
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Protein: 6g