Mediterranean Spinach and Feta Crisps

Here’s a  recipe for Mediterranean Spinach and Feta Crisps — perfect as a snack, appetizer, or light bite. These are crispy, savory, and packed with Mediterranean flavors.

Mediterranean Spinach and Feta Crisps

Ingredients:

• 2 cups fresh spinach, finely chopped

• 1 cup crumbled feta cheese

• 1/2 cup shredded mozzarella cheese (optional, for extra melty texture)

• 1/4 cup finely chopped sun-dried tomatoes (optional, for extra flavor)

• 2 large eggs

• 1/2 cup all-purpose flour (can substitute with gluten-free flour if needed)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon black pepper

• 1/4 teaspoon salt (adjust depending on feta saltiness)

• 2 tablespoons olive oil (plus extra for drizzling)

• Optional: a handful of chopped kalamata olives or fresh herbs like dill or parsley for garnish

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare Spinach:
   Wash and finely chop the fresh spinach. You want it chopped small so it mixes well and crisps nicely.

3. Mix Wet Ingredients:
   In a large bowl, beat the eggs lightly. Add the olive oil and mix well.

4. Combine Dry Ingredients:
   In a separate bowl, combine the flour, garlic powder, oregano, salt, and black pepper.

5. Mix Cheese & Veggies:
   Add the chopped spinach, crumbled feta, shredded mozzarella (if using), and sun-dried tomatoes to the egg mixture. Stir well.

6. Combine Everything:
   Gradually add the flour mixture into the wet ingredients, stirring to combine until you have a thick, sticky batter.

7. Spoon Onto Baking Sheet:
   Use a tablespoon to scoop small mounds of the mixture onto the prepared baking sheet. Flatten each mound slightly with the back of the spoon to form a crisp, thin disc shape. Leave space between each crisp.

8. Bake:
   Bake in the preheated oven for 15-20 minutes or until the crisps are golden brown and crispy around the edges.

9. Cool:
   Remove from oven and let the crisps cool on the baking sheet for a few minutes. They will crisp up further as they cool.

10. Serve:
    Optionally drizzle with a little more olive oil or sprinkle with fresh herbs like dill or parsley before serving.

Tips:

• Storage: Keep leftovers in an airtight container at room temperature for 1-2 days. They’re best eaten fresh.

• Variations: Add finely chopped olives, roasted red peppers, or a pinch of chili flakes for extra flavor.

• Make it Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.