Description
These Mediterranean Spinach and Feta Cheese Crisps are savory bites combining earthy spinach with tangy feta, enhanced by herbs and a crispy texture. Perfect as a snack or appetizer.
Ingredients
- 2 cups fresh baby spinach, finely chopped
- 1 cup crumbled feta cheese (preferably sheep’s milk)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano or 1 tbsp fresh dill
- ½ tsp lemon zest (optional)
- ¼ tsp black pepper
- 1 large egg or 1 tbsp almond flour for egg-free binding
- Optional: 2 tbsp sun-dried tomatoes, chopped
- Optional: 1 tbsp toasted pine nuts
- Optional: ¼ tsp red pepper flakes
Instructions
- Sauté the chopped spinach in a dry skillet over medium heat for 2-3 minutes until wilted. Transfer to a kitchen towel and squeeze out excess moisture.
- In a mixing bowl, combine the wilted spinach, feta, Parmesan, garlic, herbs, lemon zest, pepper, and egg or almond flour. Mix into a cohesive dough.
- Scoop heaping tablespoons, roll into balls, and flatten on a parchment-lined baking sheet.
- For baking: Preheat oven to 375°F (190°C) and bake for 10-12 minutes until golden and crispy. For pan-frying: Cook in a nonstick skillet over medium heat for 2-3 minutes per side until golden brown.
- Cool for 5 minutes before serving. Garnish as desired.
Notes
- Use ground flaxseed or chia seeds with water as an egg-free binder alternative.
- Frozen spinach can be used if thoroughly thawed and drained.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in oven at 350°F (175°C) for 5-7 minutes for best texture.
Nutrition
- Serving Size: 1 crisp
- Calories: 50
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 15mg
