Of course! Mediterranean Spinach and Feta Crisps are a fantastic, flavorful alternative to traditional crackers or chips. They’re savory, cheesy, and packed with greens.
Here is a detailed recipe, including tips for success and variations.
Mediterranean Spinach and Feta Crisps
These crisps are like a cross between a cheesy cracker and a veggie chip. They’re perfect for snacking, with a salad, or as an appetizer with a dip like tzatziki or hummus.
Yields: About 30-40 crisps
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients
· 1 cup (packed) fresh spinach, finely chopped (about 1 large handful)
· 1 cup crumbled feta cheese (about 4 oz / 115g)
· 1 large egg
· ¼ cup almond flour or blanched almond meal
· 2 tablespoons grated Parmesan cheese
· 1 tablespoon olive oil
· 1 clove garlic, minced
· ½ teaspoon dried oregano
· ¼ teaspoon dried dill
· Pinch of black pepper (be cautious with salt, as feta is already salty)
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Wilt the Spinach: In a small skillet over medium heat, add the chopped spinach with just the water clinging to its leaves from washing. Sauté for 1-2 minutes until just wilted. Transfer the spinach to a clean kitchen towel or a few layers of paper towels. Once cool enough to handle, squeeze out as much excess moisture as possible. This is a crucial step for crispiness!
- Combine Ingredients: In a medium mixing bowl, combine the wilted and dried spinach, crumbled feta, egg, almond flour, Parmesan cheese, olive oil, minced garlic, oregano, dill, and black pepper. Mix thoroughly until a uniform, sticky dough forms.
- Shape the Crisps: Drop small, rounded teaspoons of the mixture onto the prepared baking sheet, leaving about 1-2 inches between them. Use the back of the spoon or your fingers to gently flatten each mound into a thin, even circle (about ¼-inch thick). The thinner you make them, the crispier they will get.
- Bake: Bake for 12-17 minutes, or until the edges are golden brown and the tops are firm and slightly spotted with color. Keep a close eye on them towards the end, as they can go from golden to burnt quickly.
- Cool: Remove from the oven and let the crisps cool on the baking sheet for at least 5-10 minutes. They will continue to crisp up as they cool. Transfer to a wire rack to cool completely.
Tips for Perfect Crisps
· Dry that Spinach: Do not skip thoroughly squeezing the spinach. Excess moisture is the enemy of crispiness and will result in a softer, more “muffin-like” texture.
· Uniform Size: Try to make all the crisps the same size and thickness so they bake evenly.
· Don’t Crowd the Pan: Giving them space allows for hot air to circulate, helping them get crispy instead of steaming.
· Test for Doneness: They are done when the edges are a deep golden brown. The centers may still feel a little soft but will firm up upon cooling.
· Storage: Store completely cooled crisps in an airtight container at room temperature for up to 3 days. They may lose some crispiness over time. For longer storage, you can freeze them and re-crisp in a toaster oven.
Variations & Substitutions
· Gluten-Free: This recipe is naturally gluten-free as written (just ensure your almond flour is certified GF if needed).
· Keto/Low-Carb: With almond flour as the base, these are an excellent low-carb snack.
· Different Herbs: Swap the oregano and dill for 1 tablespoon of chopped fresh mint or parsley, or use ½ teaspoon of Italian seasoning.
· Add a Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to the mixture for a little heat.
· Sun-Dried Tomato: Add 1-2 tablespoons of finely chopped sun-dried tomatoes (oil-packed, drained) for a sweet and tangy twist.
· Panko Version: For a more traditional, cracker-like texture, you can substitute the almond flour with ⅓ to ½ cup of Panko breadcrumbs.
Enjoy your delicious, homemade Mediterranean crisps