Spinach and Feta Cheese Crisps Recipe

Why Make This Recipe

Spinach and feta cheese crisps are a delicious and healthy snack that combines the earthiness of spinach with the salty creaminess of feta. These tasty bites are not only easy to make but also gluten-free, making them perfect for various diets. They are crispy, flavorful, and can be enjoyed on their own or as a part of a larger spread. Whether you are hosting a party or just want a nutritious snack, these crisps will impress everyone.

How to Make Spinach and Feta Cheese Crisps

Ingredients

• Fresh Spinach: 10 ounces (about 280g), fresh baby spinach
• Feta Cheese: 8 ounces (about 225g), block-style feta cheese, packed in brine if possible
• Large Egg: 1, to act as a binder
• Garlic Powder: 1 teaspoon
• Onion Powder: 1 teaspoon
• Dried Oregano: 1/2 teaspoon
• Black Pepper: 1/2 teaspoon, freshly ground
• Lemon Zest: 1/2 teaspoon, from about half a lemon (optional, but highly recommended for brightness)
• Salt: To taste (use sparingly, as feta is already very salty)

Directions

1. First, position a rack in the center of your oven and preheat it to 400°F (200°C). This high temperature is crucial for quickly evaporating any remaining moisture and creating a crisp exterior. Line a large baking sheet with parchment paper. Avoid using aluminum foil, as the cheese is more likely to stick, and do not grease the parchment paper since the natural fats from the cheese will prevent sticking.

2. Place the 10 ounces of fresh spinach in a large, dry skillet or pot over medium heat. There’s no need to add oil or water; the residual water on the leaves from washing is enough. Cover the pot and let the spinach wilt, stirring occasionally. This should take about 3-5 minutes. Once completely wilted, transfer the spinach to a fine-mesh sieve or colander.

3. Let the spinach cool for a few minutes, then it’s time to remove the water. You can do this in multiple ways:

   • By Hand: Take small handfuls of the cooked spinach and squeeze over the sink until no more water drips out.
   • With a Cheesecloth: Place the cooled spinach in the center of a clean cheesecloth or tea towel. Gather the corners, twist tightly, and wring out every last drop of moisture.
   • With a Potato Ricer: Place the spinach inside and press down firmly to extract the water.

Your goal is to have a small, compact ball of very dry spinach. It will look smaller than what you started with, but this is perfect.

4. While the spinach cools, prepare the other components. Crumble the 8-ounce block of feta cheese into a large mixing bowl using your hands or a fork. This method gives a better texture than using pre-crumbled feta. In a separate bowl, whisk the egg until yolk and white are fully combined.

5. Finely chop the dry, squeezed spinach and add it to the bowl with the crumbled feta. Pour in the whisked egg, garlic powder, onion powder, dried oregano, freshly ground black pepper, and optional lemon zest. Mix everything until well combined. The mixture should hold its shape. Taste for seasoning; the feta is usually salty enough, so adjust if needed.

6. Using a tablespoon or small cookie scoop, portion the mixture onto the prepared baking sheet, spacing about 2 inches apart for spreading and air circulation. Gently flatten each mound to about 1/4 inch thick. The thinner you make them, the crispier they will be. Aim for a diameter of about 2-3 inches. You should get about 20-24 crisps.

7. Place the baking sheet in the preheated oven and bake for 15-20 minutes, depending on your oven and the thickness of your crisps. They are ready when the edges are golden-brown and crispy, and the centers are lightly golden.

8. Remove the baking sheet from the oven and let the crisps cool for 5 minutes. This will firm them up. Carefully transfer them to a wire cooling rack to cool completely. They will get even crispier as they cool. Avoid stacking them or placing them on a solid plate while hot to prevent them from becoming soft.

How to Serve Spinach and Feta Cheese Crisps

These spinach and feta cheese crisps can be served as a snack, appetizer, or part of a cheese platter. They pair well with dips like hummus or tzatziki, but they are also delicious on their own. Serve them at parties, gatherings, or enjoy them as a healthy snack during the day!

How to Store Spinach and Feta Cheese Crisps

Store any leftover crisps in an airtight container at room temperature. They will stay fresh for up to 2-3 days. For optimal crunchiness, keep them unstacked and ensure they are completely cooled before storing. If they become soft, you can re-bake them in a hot oven for a few minutes to regain their crispiness.

Tips to Make Spinach and Feta Cheese Crisps

• Make sure to squeeze out as much moisture from the spinach as possible.
• Using block feta cheese instead of pre-crumbled gives better texture and flavor.
• Feel free to experiment with additional herbs or spices that you enjoy.

Variation

You can customize these crisps by adding other ingredients like sun-dried tomatoes, olives, or different herbs like basil or thyme for extra flavor.

FAQs

1. Can I use frozen spinach instead of fresh?
   Yes, you can use frozen spinach, but make sure to thaw and squeeze out all the water before using it.

2. What can I use instead of feta cheese?
   You can substitute feta with ricotta or goat cheese, but keep in mind that the flavor and texture will be different.

3. Can I make these crisps in advance?
   Yes! You can prepare the mixture ahead of time and store it in the fridge for a couple of days. Bake them right before serving for the best texture.