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.