Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat for a nuttier flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3/4 cup crumbled feta cheese (try to use a good quality, tangy feta)
- 1 cup fresh spinach leaves, finely chopped
- 1/4 cup finely chopped fresh dill (optional, but highly recommended for that fresh Mediterranean touch)
- 2 tablespoons olive oil (extra virgin for best flavor)
- 1/4 cup cold water
- 1 large egg, lightly beaten (or flax egg for a vegan substitute)
If you’re short on fresh herbs, dried oregano or thyme can work in a pinch, but fresh really makes these pop. And if feta isn’t your favorite, a crumbly goat cheese is a lovely swap that still delivers that creamy, salty bite.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This little step makes cleanup so much easier, especially after a hectic day.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper. I always take a moment here to inhale the aroma—it’s a small ritual that reminds me to enjoy the process.
- Add the crumbled feta, chopped spinach, and dill to the dry ingredients. Use your fingers or a spoon to mix everything evenly. This part always brings a smile, thinking back to those hands-on lessons with my grandmother.
- Drizzle in the olive oil and add the beaten egg (or flax egg). Stir to combine, then slowly add the cold water a tablespoon at a time. You want to form a dough that’s soft but not sticky—think of it like a cozy blanket for your ingredients.
- Turn the dough onto a lightly floured surface and knead gently just until smooth, about 1-2 minutes. If you rush this, the crisps might not hold together as well, so I always remind myself: slow and steady wins the snack race.
- Roll out the dough to about 1/8-inch thickness. Using a cookie cutter or a sharp knife, cut into small rounds or squares—whatever shape feels fun that day. My kids love helping with this part, turning it into a little kitchen party.
- Place the crisps on the prepared baking sheet, spacing them about 1 inch apart. For an extra golden edge, brush lightly with olive oil.
- Bake for 12-15 minutes or until golden brown and crisp. Keep an eye on them after 10 minutes—the aroma will start to fill your kitchen with that irresistible Mediterranean vibe.
- Remove from the oven and let cool on a wire rack. They’ll crisp up even more as they cool, so resist the urge to dive in immediately (although I won’t judge if you sneak one warm!).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International