Spinach Feta Crisps
These are the crisps I make when I want something to put next to a salad and I do not want a bag from the store. Shredded cheese, a little feta, and finely chopped spinach bake in small flat mounds until the edges go gold and the centers set. They lift off the parchment in one piece. Stacked on a board, they look like the photo: lacy, green-flecked, a few pale spots of feta.
The spinach has to be dry and fine. Wet leaves steam and the crisp never sets. A mix of mozzarella and Parmesan works better than feta alone. Feta on its own crumbles and will not lace. Parmesan is what crisps the edge. Keep the mounds thin and separate. Thick piles melt into one sheet and stay chewy in the middle.
It makes about 16 crisps, enough for four as a snack. They are best the hour they cool. They soften in a covered container, so leave them on the counter if you are eating them the same day.
Why you'll love it
- Baked, not fried.
- Looks like the photo: thin, lacy, spinach in the cheese.
- A snack or a salad topper.
- Ready in about 20 minutes.
Anti-Inflammatory & Mediterranean Recipes
Spinach Feta Crisps
- Prep10 min
- Cook10 min
- Total20 min
- Servings4 servings
- Calories160 kcal
Ingredients
- Crisps
Instructions
- Heat the oven to 400 F (200 C). Line a sheet pan with parchment.
- Mix the mozzarella, Parmesan, feta, spinach, garlic powder, and pepper.
- Drop tablespoons of the mix onto the pan. Flatten each one into a thin round, about 3 inches across. Leave space between them.
- Bake 8 to 10 minutes, until the edges are gold and the centers look set. They will still feel soft. They crisp as they cool.
- Cool 5 minutes on the pan, then move them to a board. They firm up as they sit.
Notes & Tips
- Squeeze the spinach in a towel. Wet spinach is why these stay floppy.
- Thin rounds. A thick mound will not crisp through.
- Parchment, not a bare pan. They weld to metal.
- Let them cool before you stack them. Hot crisps bend and stick together.
- Nutrition: Per serving (about 4 crisps). Estimate.
- Nutrition: Net carbohydrates: 2g
- Nutrition: WW estimate: 5 points on the current plan (cheese carries the points)
- Counter: a few hours, uncovered, if the air is dry.
- Fridge: 2 days in a loose container. Re-crisp on a hot sheet pan for 3 minutes. They will not get as brittle as day one.
- Nutrition is an estimate from mozzarella, Parmesan, feta, and spinach.
Variations & serving ideas
- No feta: use all Parmesan and mozzarella. The flavor is milder.
- No mozzarella: add a little more Parmesan. They will be saltier and more brittle.
- Spicy: add a pinch of chili flakes to the mix.
- Herb: add 1 tsp chopped dill with the spinach.
- Dairy-free is not this crisp. A seed cracker is the stand-in, not the same snack.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 12 g |
| Sodium | 420 mg |
| Total carbohydrate | 2 g |
| Fibre | 0 g |
| Protein | 12 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Spinach Feta Crisps?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Spinach Feta Crisps?
You need mozzarella, parmesan, crumbled feta, spinach and garlic powder. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: 2 days in a loose container.
How many servings does this recipe make?
It makes 4 servings.
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