Spinach Feta Crisps

This is Mama Miche, and today, in my magic kitchen: Spinach Feta Crisps

Get ready to discover the magic of simplicity because these delightful bites are incredibly easy to make. You'll be amazed at how quickly you can transform seven common ingredients—ingredients you likely already have nestled in your pantry and fridge—into a truly irresistible treat.

One of the many wonderful things about these crisps is their natural compatibility with various dietary preferences. Whether you're committed to a gluten-free lifestyle or simply looking for a lighter snack option, these crisps are naturally gluten-free when made with almond flour, which is my preferred choice for this recipe. The subtle nuttiness of the almond flour provides the perfect foundation, allowing the vibrant flavors of the other ingredients to truly shine. The harmonious blend of fresh chopped spinach, tangy feta cheese, a binding egg, savory Parmesan cheese, and a quick spritz of oil transforms these ingredients into an irresistible snack that's both nutritious and incredibly delicious. Each bite offers a satisfying crunch followed by a burst of fresh, savory flavor that will leave you reaching for another.

These Spinach & Feta Crisps are more than just a snack; they're an experience waiting to happen. 

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Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoons & cups

• Oven

• Baking sheet

• Parchment paper

Ingredients

Makes 10 crisps (note 1)

• 1 cup fresh spinach, washed and chopped

• 1/2 cup crumbled feta cheese

• 1/4 cup almond flour (note 2) 

• 1/4 cup grated Parmesan cheese

• 2 large eggs, beaten

• 1/2 teaspoon Twice Stolen Spice™

• Olive oil spray   

Directions

Prep time: 15 minutes Cook time: 10-20 minutes

Prep

• Preheat oven to 400°F

• Combine spinach, feta cheese, flour, Parmesan cheese, eggs, and Twice Stolen Spice™. 

• Mix well until all ingredients are evenly distributed

• Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Flatten slightly to form 3 to 4-inch rounds.

Cook

• Bake for 10 to 20 minutes, or until golden brown and crispy.

• Let the crisps cool on the baking sheet before serving. 

Notes

1. Size matters. I make them on the thick side, so I get less per batch and have a slightly longer cook time. You can go thinner or thicker with yours, adjust the cook time accordingly.

2. Almond flour is my personal preference, but all-purpose flour can be substituted.