This recipe for Mediterranean Spinach Feta Crisps is one of those discoveries that instantly became a weekday favorite and a party staple. I first mixed these together on a busy weeknight when I wanted something quick, wholesome, and satisfying without turning on the stove for long. The combination of bright spinach, salty crumbled feta, and the tender crunch from almond flour yields a bite that feels both indulgent and fresh. They take the best elements of spanakopita—herbs, spinach, and cheese—and strip them down to a faster, fuss-free form that’s infinitely more portable.

What makes these crisps special is the contrast of textures and that unmistakable Mediterranean flavor profile. Each crisp is tender in the center with a golden, slightly chewy edge and a dusting of herbaceous, garlicky notes. We serve them as little snacks for impromptu guests, pack them for lunchboxes, and stack them on appetizer boards next to olives and roasted red peppers. Over time I’ve tweaked the proportions so the crisps hold together better and stay crisp longer—small changes like draining larger, wet leaves and using a tablespoon of olive oil make a noticeable difference.

Ingredients

• Fresh spinach (2 cups): Choose young, tender leaves for the best texture—baby spinach will give a milder flavor and less fibrous chew. Chop finely so it binds well; if using mature leaves, remove thick stems.
• Feta cheese (1 cup, crumbled): Use a salty sheep’s-milk or mixed-milk feta like Dodoni or Athenos for an authentic tang. Drain any excess brine and crumble by hand to avoid large chunks that prevent binding.
• Almond flour (1/2 cup): Blanched almond flour (not almond meal) gives a tender crumb and helps keep the crisps gluten-free. Measure by spooning into the cup to avoid packing.
• Large egg (1): Acts as the primary binder—use a room-temperature egg for the easiest mixing and consistent texture.
• Olive oil (1 tablespoon): Extra-virgin olive oil adds silkiness and helps the edges brown; choose a fruity one for extra aroma.
• Garlic powder (1 teaspoon): Provides an even savory base. Swap for 1 small clove of very finely grated garlic if you prefer fresh garlic flavor but reduce to 1/2 teaspoon to avoid overpowering.
• Salt (1/2 teaspoon) & Black pepper (1/4 teaspoon): Adjust to taste—remember feta is naturally salty, so salt conservatively and season more after tasting a test crisp.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper so the crisps release easily and the bottoms brown evenly. Place a wire rack on another sheet if you plan to cool crisps upright for extra crispness. Combine the mixture: In a large mixing bowl, add 2 cups finely chopped fresh spinach, 1 cup crumbled feta, 1/2 cup almond flour, 1 large egg, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use a spoon or your hands to fold until everything is evenly distributed—the mixture should be moist but not soggy. If it seems too wet, add up to 1 tablespoon more almond flour; if it’s dry, add a teaspoon of water or another drizzle of olive oil. Portion and shape: Use a tablespoon to scoop rounded portions and place them on the prepared baking sheet about 1 inch apart. Gently press each mound down with the back of the spoon to flatten to about 1/4-inch thickness—this encourages even baking and a crisp edge. Wetting the spoon slightly will prevent sticking. Bake until golden: Transfer the baking sheet to the oven and bake for 15 to 18 minutes at 375°F. Rotate the sheet halfway through if your oven has hot spots. Look for edges that are lightly golden and centers set but still slightly soft—the crisps will firm as they cool. If you prefer an extra-crispy finish, broil for 30–60 seconds while watching closely. Cool and serve: Allow the crisps to cool on the baking sheet for 5 minutes so they firm up; then transfer to a wire rack to cool completely. Serve warm or at room temperature with a wedge of lemon, tzatziki, or simply on their own. Store leftovers in an airtight container with parchment between layers to maintain crispness.

Storage Tips

Cool completely before storing to prevent trapped steam from making the crisps soggy. For short-term storage (1–2 days), keep in an airtight container at room temperature layered with parchment. For longer storage, refrigerate for up to 5 days—reheat in a 350°F (175°C) oven for 5–7 minutes to refresh the crunch. To freeze, place crisps in a single layer on a baking sheet until firm, then transfer to a freezer bag with parchment between layers; reheat from frozen at 350°F for 8–10 minutes.

Ingredient Substitutions

If you don’t have almond flour, try finely ground blanched coconut flour, but use much less (start with 2 tablespoons) because it’s highly absorbent; you’ll likely need an extra egg or a teaspoon of olive oil. For dairy-free versions, replace feta with firm, crumbled tofu flavored with 1/2 teaspoon of lemon juice and a pinch of salt; add a tablespoon of nutritional yeast for cheesiness. For extra herb flavor, fold in 1 tablespoon chopped fresh dill, oregano, or parsley—these herbs complement the feta beautifully and change the profile from savory to verdant.

Serving Suggestions

Serve warm alongside hummus, tzatziki, or a lemon-garlic aioli for dipping. They also pair well with a mezze board of olives, cherry tomatoes, roasted red peppers, and slices of prosciutto or cured meats. For a light lunch, stack three crisps with sliced tomato and a smear of labneh for a simple sandwich. Garnish with a drizzle of extra-virgin olive oil and lemon zest for brightness when presenting to guests.

Cultural Background

These crisps are inspired by Mediterranean flavors, particularly the Greek tradition of pairing spinach with salty cheeses like feta in dishes such as spanakopita. Instead of folding into phyllo, this pared-down format emphasizes texture and speed while keeping the essential salty-and-herby character. The use of almond flour nods to regional variations that historically relied on nuts and seeds when grains were scarce or for festive adaptations in coastal cuisines.

Meal Prep Tips

Make a double batch on the weekend and freeze half for quick snacks during the week. Portion the mixture into tablespoon-sized scoops on a parchment-lined sheet, freeze until solid, then transfer to a bag; bake from frozen and add a couple of minutes to the baking time. For meal-prep lunches, pack in a container with a small tub of tzatziki or lemon-herb dip and a side of roasted cherry tomatoes for a balanced, portable meal.

These bites are a small but meaningful way to bring Mediterranean sunshine to any table. They’re approachable, forgiving, and deliciously versatile—give them a try and adapt them to your pantry and palate.