Mediterranean Spinach and Feta Cheese Crisps
Let’s be honest—finding a crispy, cheesy snack that’s both satisfying and healthy can feel impossible. But once I baked these Mediterranean Spinach and Feta Cheese Crisps, everything changed. Crunchy on the edges, creamy in the middle, and bursting with bold flavors of feta, garlic, and parmesan—no dough, no flour, no frying required.
Why You’ll Love These Spinach Feta Crisps
These crisps are baked, not fried, yet still deliver a deep golden crunch thanks to a trio of cheeses. They’re naturally gluten-free, made with whole ingredients, and ready in under 25 minutes. Here’s why they’re a staple in my kitchen:
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Super quick prep – under 10 minutes to mix and shape
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High protein from cheese
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No flour or breadcrumbs
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Great for snacking or serving with soup, salads, or lunch bowls
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Customizable – swap cheeses, add herbs, or mix in spices
They’re excellent warm and also hold up well at room temp—perfect for lunchboxes, cheese boards, or as a low-carb cracker substitute.
Ingredients
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1 cup fresh spinach, chopped finely
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½ cup feta cheese, crumbled
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½ cup parmesan cheese, finely grated
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½ cup mozzarella cheese, shredded
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1 tsp olive oil
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½ tsp garlic powder (optional)
No eggs, no flour. The cheese acts as the binder. The spinach brings freshness and structure, and olive oil helps everything crisp up beautifully.
How to Make Spinach and Feta Cheese Crisps
1. Prepare the Ingredients
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Wash and pat dry the spinach. Chop it very finely.
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Crumble the feta and gently blot any excess moisture.
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Grate the parmesan and mozzarella if using whole blocks.
2. Mix the Base
In a bowl, combine the spinach, feta, parmesan, and mozzarella.
Drizzle in the olive oil and add garlic powder.
Stir gently until everything is evenly distributed.
3. Shape and Bake
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Scoop tablespoon-sized portions onto the tray, leaving space between each.
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Flatten slightly into 2-inch rounds.
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Bake for 15–20 minutes, or until golden and crispy on the edges.
Let cool on the tray for 5–10 minutes before serving—this helps the crisps firm up properly.
Tips for Perfect Crispy Edges
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Use parchment paper to prevent sticking.
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Don’t overcrowd the tray—space crisps 2 inches apart.
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Let them cool on the tray; they crisp up more as they cool.
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For extra crunch, switch to convection mode for the last 2–3 minutes.
Best Times to Serve
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As a party snack
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Next to soups, salads, or grain bowls
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For kids who avoid greens (they’ll never guess!)
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With tzatziki, hummus, or Greek yogurt dips
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Crumbled on pasta like savory croutons
Variations and Flavor Swaps
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Swap spinach for chopped kale or arugula
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Add sun-dried tomatoes, za’atar, or red pepper flakes
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Use goat cheese instead of feta
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Try roasted garlic or fresh herbs for added depth
Storage & Reheating
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Fridge: Store in an airtight container up to 3 days (add a paper towel to absorb moisture).
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Freezer: Freeze in a single layer in a zip-top bag.
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Reheat: Bake at 350°F (175°C) for 6–8 minutes or toast in a dry skillet.
Frequently Asked Questions
Can I use frozen spinach?
Yes, just thaw and squeeze out all moisture before using.
Do I need eggs or flour to bind them?
Nope. The cheese does all the work.
How do I keep them from sticking?
Use parchment or a silicone mat—never place directly on metal.
Are these gluten-free?
Absolutely! No grains or flour—just whole, clean ingredients.
How do I reheat leftovers?
Warm in the oven or air fryer until crisp again. Avoid microwaving.
Why My Family Loves These
I created this recipe on a whim with leftover spinach and feta, and now it’s a regular part of our meal prep. The kids love them, guests devour them, and they’re healthier than store-bought chips or crackers. No one ever believes they’re made without flour or eggs—just pure cheese magic.
