Golden, crackly, and impossibly moreish, these spinach and feta crisps deliver big Mediterranean flavor in every bite. The salty feta, garlicky spinach, and a hint of herbiness come together to get baked into crisp perfection.
Just like my chunky Turkish salsa, these crisps come together super quickly, and are perfect to make when you're hosting.
Middle Eastern food has recently become my favorite. I keep making my Fattoush salad and Sumac cucumber salad almost every month, and I recently also tried Halabessa- a spicy chickpea soup that was SO comforting.
And then I thought- why not try experimenting with a snack that had Middle Eastern flavors too, and these feta crisps were the first thing that came to my mind.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 15 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Spinach, gluten free flour, feta cheese, egg, parmesan, garlic, mixed herbs seasoning, salt, pepper, oil.
- ♨️Cooking method: Combine cheese, spinach, garlic, seasonings and GF flour 🡢 make a smooth mixture 🡢 spoon onto lined baking sheet 🡢 bake until golden brown and crispy.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Enjoy these salty spinach and feta crisps on their own, or pair them with a cream Turkish yogurt dip.
Jump to:
What's So Great About the Recipe?
- It's super quick and fuss-free to make. All you've got to do is mix, shape, and bake/pan-crisp.
- You'll need minimal prep and simple ingredients to put it together.
- These crisps are the kind of snack that disappear straight from the tray, on a party platter, or as a quick, savory treat- just like my favorite Sumac roasted nuts.
Recipe Ingredients
Spinach: For that pop of color and texture.
Gluten free flour: To help the crisps hold their shape. I like using almond flour, but you can use almost any kind of flour you prefer.
Cheese: I used a mix of Feta and Parmesan cheese here to get that perfect balance of creamy, tangy and nutty flavors.
Egg: The binding agent!
Garlic: For that savory depth. I like using my Air Fryer roasted garlic whenever I can, for a bit of a smoky flavor.
Seasonings: To season, I just used a bit of salt, pepper and my homemade mixed herb seasoning. You can try using your favorite seasoning to bring a bit of flavor variation.
Oil: To get that nice bit of crunchiness. Any neutral cooking oil can work.
See recipe card for quantities.
Substitutions & Variations
- Instead of spinach, try using kale for a heartier texture and a boost of fiber. Sometimes, I like to add some of my Sumac onions when I have them at hand.
- You can also swap the gluten free flour for chickpea flour to add extra protein and a slightly nutty flavor.
- If you're allergic to egg, try a flax egg (1 tablespoon ground flax + 3 tablespoon water) for an egg-free, plant-based binder.
How to Make Spinach and Feta Crisps
Step 1: Combine chopped spinach, gluten free flour, feta cheese and seasonings in a bowl.
Step 2: Mix gently to form a slightly wet mixture.
Step 3: Spoon onto lined baking sheet in small dollops.
Step 4: Bake in oven preheated at 400F for 10-15 minutes or until slightly golden brown and crispy.
💭Top Tip
Squeeze the spinach as dry as you possibly can before adding it in. Extra moisture will cause the crisps to become soft and cakey instead of crunchy.
Tips & Tricks to Nail the Recipe
- Crumble the feta and grate the parmesan finely so the mixture combines evenly and the cheese melts and browns in every bite. Add in a spoonful of Egyptian Dukkah for an extra nutty flavor.
- Keep portions small and spread them thin on the tray (or flatten in the pan) to maximize surface area for crisp edges and quicker cooking.
- Use a spoon or an ice cream scoop to portion out the mixture. I did this when I made my Turkish cheese rolls too, and they turned out perfect.
- Bake on parchment and flip halfway through (or pan-cook on medium heat) to ensure even browning on both sides without sticking.
- If you’re using frozen spinach, thaw it completely, then wring it out in a clean towel until no more liquid drips out. This one step makes the mixture bind better and helps the edges brown and crisp beautifully.
How to Serve Spinach and Feta Crisps
Serve these spinach and feta crisps warm on a platter with a sprinkle of extra Parmesan and a pinch of mixed herbs for a simple, polished finish, and add lemon wedges for a bright squeeze right before eating.
They’re fantastic with Tzatziki or hummus, and pair beautifully with my molasses marinated olives or even just a light salad like my beet cucumber salad or a simple Mediterranean tomato cucumber salad. You can also serve them as a side along with a Mediterranean main like Sumac chicken or the classic Egyptian fried boiled egg salad.
Troubleshooting and FAQs
Yes, you can. Just make sure you thaw it completely and squeeze it very dry before mixing it in.
You can store cooled crisps in an airtight container in the fridge for up to 3 days, then reheat in a 375°F/190°C oven or Air Fryer for a few minutes until they’re hot and crunchy again.
This usually happens if the spinach is too wet or the mixture doesn’t have enough binder. Make sure the spinach is well-drained and the egg and flour are fully incorporated.
More Crunchy Snacks
Looking for other recipes like this? Try these:
If you tried this spinach and feta crisps recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Spinach and Feta Crisps
Ingredients
- 2 cups spinach chopped
- ½ cup gluten free flour
- 1 cup feta cheese
- ½ cup Parmesan
- 2 garlic
- 1 teaspoon mixed herb seasoning
- 1 egg
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon oil
Instructions
- Combine chopped spinach, gluten free flour, feta cheese and seasonings in a bowl.
- Mix gently to form a slightly wet mixture.
- Spoon onto lined baking sheet in small dollops.
- Bake in oven preheated at 400F for 10-15 minutes or until slightly golden brown and crispy.
Notes
- Crumble the feta and grate the parmesan finely so the mixture combines evenly and the cheese melts and browns in every bite. Add in a spoonful of Egyptian Dukkah for an extra nutty flavor.
- Keep portions small and spread them thin on the tray (or flatten in the pan) to maximize surface area for crisp edges and quicker cooking.
- Use a spoon or an ice cream scoop to portion out the mixture.
- Bake on parchment and flip halfway through (or pan-cook on medium heat) to ensure even browning on both sides without sticking.
- If you’re using frozen spinach, thaw it completely, then wring it out in a clean towel until no more liquid drips out. This one step makes the mixture bind better and helps the edges brown and crisp beautifully.