🫒🥬 Mediterranean Spinach & Feta Crisps
Golden and crunchy on the outside, tender inside, loaded with spinach, feta, garlic, and herbs. Think spanakopita vibes… but crispier and easier.
🛒 Ingredients (Makes ~20 crisps)
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2 cups fresh spinach, finely chopped (or frozen—thawed & squeezed dry)
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1 cup crumbled feta cheese
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½ cup grated Parmesan
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1 large egg
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½ cup panko breadcrumbs
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2 cloves garlic, minced
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2 tbsp olive oil
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1 tsp dried oregano
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½ tsp dried dill (or fresh if you have it)
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¼ tsp black pepper
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Optional: pinch of red pepper flakes, lemon zest
👩🍳 Instructions
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Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
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Prep spinach
If using fresh spinach, sauté briefly in olive oil until wilted, then cool and squeeze dry.
Frozen spinach must be fully thawed and very dry. -
Mix everything
In a bowl, combine spinach, feta, Parmesan, egg, breadcrumbs, garlic, herbs, pepper, and optional extras. Mix until cohesive. -
Form crisps
Scoop about 1½ tablespoons per crisp. Place on the baking sheet and flatten slightly. -
Bake
Bake for 15–18 minutes, flipping halfway, until golden and crisp. -
Cool slightly & serve
Let rest 5 minutes—they crisp up more as they cool.
❓ Q & A
Q: Can I fry these instead?
Yes! Pan-fry in shallow olive oil over medium heat for 2–3 minutes per side.
Q: Can I make them gluten-free?
Swap panko for:
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Gluten-free breadcrumbs
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Almond flour (adds nuttiness, slightly softer)
Q: Can I air-fry them?
Definitely. Air-fry at 375°F (190°C) for 8–10 minutes, flipping once.
Q: How do I keep them crispy?
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Don’t overcrowd the pan
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Make sure spinach is very dry
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Serve fresh or reheat in oven/air fryer
Q: What dips go well?
🔥 Best pairings:
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Tzatziki
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Garlic yogurt sauce
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Hummus
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Lemon tahini