Spring is the perfect time for a healthy reset in your kitchen. You want snacks that feel light but still keep you full. These savory Spinach and Feta Crisps deliver exactly that with every golden bite.
It is finally warm enough to enjoy garden-fresh flavors. You will love how these smell while they bake. They are tender in the middle and crispy on the edges. Your whole family will reach for seconds.
Why You’ll Love This Recipe
These crisps are a total lifesaver for busy weeks. They are packed with protein to keep your energy up. You can make a batch in under 40 minutes. They are naturally gluten-free and low in carbs.
This recipe is budget-friendly because it uses frozen spinach. You get all the nutrients without the high cost. It is a smart way to sneak greens into your day. Even the kids will enjoy these savory treats.
Simple Method
Making these is much easier than it looks. You just mix, press, and bake. The secret is getting the spinach very dry. This ensures your crisps stay firm and delicious. Even beginners can master this simple method today.
Ingredients You’ll Need
Most of these items are likely in your pantry now. Use fresh eggs for the best texture.
- 10 oz Frozen chopped spinach, thawed and squeezed completely dry
- 1 cup Feta cheese, crumbled
- 2 Large eggs, beaten
- 1/2 cup Almond flour
- 1/2 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1/4 teaspoon Fine sea salt
- 1/4 teaspoon Cracked black pepper
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and line a large baking sheet.
- Wring out the spinach in a clean towel until dark and crumbly.
- In a large bowl, combine spinach, feta, flour, and all seasonings.
- Stir in the beaten eggs until a thick batter forms.
- Portion the mixture into 12 equal-sized balls on the sheet.
- Press each ball down firmly to create thin discs.
- Bake for 18 to 20 minutes until the edges are golden brown.
- Let them rest for 5 minutes to reach maximum crispness.
Best Ways to Enjoy It
Serve these warm with a creamy yogurt dip. They also pair beautifully with a fresh cucumber salad. Pack them into containers for easy weekday lunches. They are the perfect high-protein fuel for your afternoon. Sit back and enjoy a guilt-free snack.
Storage & Reheating
Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To keep them crispy, reheat them in the oven. A quick 5 minutes at 350°F works best. You can also freeze them for later use.
Recipe Tips
- Squeeze the spinach until no water remains.
- Use a flat glass to press the discs evenly.
- Don’t skip the resting time after baking.
- Buy a block of feta and crumble it yourself.
- Add a pinch of red pepper for extra heat.
- Line your pan with parchment for easy cleanup.
- Check the edges early to prevent burning.
Ways to Switch It Up
- Add chopped sun-dried tomatoes for extra sweetness.
- Swap oregano for fresh dill for a bright flavor.
- Try goat cheese instead of feta for creaminess.
- Add lemon zest for a zesty spring twist.
Common Questions
Can I use fresh spinach?
Yes, but you must sauté it first. Then squeeze out all the moisture like frozen spinach. This prevents the crisps from being soggy.
How do I make them crispier?
Press the discs as thin as possible. The thinner they are, the crunchier they get. Let them cool fully on the pan.
I hope these savory crisps bring a little sunshine to your week. They are the perfect way to feel refreshed and fueled this spring. Happy cooking!
— Katie Wood
Ingredients
- 10 oz Frozen chopped spinach, thawed and squeezed completely dry
- 1 cup Feta cheese, crumbled
- 2 Large eggs , beaten
- 1/2 cup Almond flour
- 1/2 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1/4 teaspoon Fine sea salt
- 1/4 teaspoon Cracked black pepper
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with a silicone mat or parchment paper.
- Place the thawed spinach in a clean kitchen towel and wring out all liquid until the spinach is dark and crumbly.
- In a large mixing bowl, combine the squeezed spinach, crumbled feta, almond flour, garlic powder, oregano, salt, and pepper.
- Incorporate the beaten eggs into the spinach mixture, stirring until a uniform, thick batter forms.
- Portion the mixture into 12 equal-sized balls (approximately 1 tablespoon each) and place them on the baking sheet.
- Press each ball down firmly with the back of a spoon or a flat glass to create thin discs approximately 2 inches in diameter.
- Bake for 18 to 20 minutes, or until the edges are golden brown and the crisps feel firm to the touch.
- Remove from the oven and allow to rest on the baking sheet for at least 5 minutes to set and reach maximum crispness.
