These Mediterranean Spinach & Feta Crisps are the kind of snack that disappears the moment they hit the table. They’re thin, crispy, cheesy, and packed with savory Mediterranean flavor—perfect for appetizers, party trays, lunchboxes, or a quick “something crunchy” craving.
Yields: 12–15 crisps
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~25 minutes
Why You’ll Love These Crisps
- Fast: ready in under 30 minutes
- Crispy + cheesy: feta + parmesan = magic
- Great for entertaining: easy finger food
- Versatile: serve as a snack, salad topper, or dip companion
Ingredients
- 1 cup fresh spinach, washed, dried, and finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup all-purpose flour
- ¼ cup Parmesan cheese, grated
- 2 large eggs, beaten
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- Salt and black pepper, to taste
- Olive oil spray (or a little olive oil for greasing)
How to Make Mediterranean Spinach & Feta Crisps
1) Preheat the oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper (best for crispiness and easy removal). Lightly spray with olive oil.
2) Mix the batter
In a mixing bowl, combine:
- chopped spinach
- feta
- flour
- Parmesan
- beaten eggs
- garlic powder
- oregano
- salt and pepper
Stir until everything is evenly coated and a thick mixture forms.
3) Shape the crisps
Spoon 1 tablespoon of the mixture onto the prepared baking sheet.
Flatten each spoonful into a thin circle (about 2–3 inches) using the back of a spoon.
Leave space between them—they spread slightly.
4) Bake until golden
Bake for 10–12 minutes, or until the edges are deep golden and crisp.
5) Cool for maximum crisp
Let them cool on the tray for 5 minutes, then transfer to a wire rack.
They crisp up even more as they cool.
Pro Tips for Extra-Crispy Results
- Dry the spinach well (water = softer crisps).
- Flatten thinly—the thinner, the crispier.
- Use parchment paper, not foil (foil can make sticking worse).
- Want them crunchier? Bake 1–2 extra minutes, watching closely.
Serving Ideas
These crisps are delicious on their own, but even better with dips:
- Tzatziki
- Hummus
- Garlic yogurt sauce
- Marinara (surprisingly good!)
They also make a great crunchy topping for Greek salad or tomato cucumber salad.
Storage & Reheating
- Best fresh the same day.
- Store leftovers in an airtight container for up to 2 days.
- Re-crisp in the oven at 350°F (175°C) for 4–6 minutes.
(Tip: Avoid the microwave—it softens them.)
Variations
- Gluten-free: use a 1:1 gluten-free flour blend
- Spicier: add a pinch of chili flakes
- More Mediterranean: add chopped olives or sun-dried tomato bits (small amount)