There’s a snack I keep in my back pocket for everything from movie nights to unexpected guests—and it never lets me down. These Mediterranean Spinach and Feta Cheese Crisps are crispy, cheesy, and impossibly easy to make. They’ve got all the flavors I love in a spanakopita, but without the fuss of working with phyllo dough.
All you need are a few pantry staples, a skillet or oven, and about 20 minutes. Whether you’re making them for yourself or sharing with friends, they always vanish fast. Let me show you why they work so well—and exactly how I make them.
Why These Crisps Are a Snack Game-Changer
There are plenty of cheesy tortilla recipes out there, but this one stands out for a few reasons:
- Bold Mediterranean flavor: Feta, spinach, and oregano are a classic combo that never gets old.
- Crispy outside, gooey inside: That combo of mozzarella and feta gives you the best of both worlds—meltiness and tang.
- Ridiculously fast: No dough to roll, no oven preheating (unless you want to), and minimal cleanup.
- Flexible and fuss-free: You can use flour or corn tortillas, skip the spinach if needed, or toss in extra herbs.
It’s my go-to when I want something that feels fancy but only takes a few ingredients and less than half an hour.
Ingredients You’ll Need
(Makes 6 crisps | Prep Time: 10 mins | Cook Time: 10–12 mins)
- 6 large flour or corn tortillas
- 1 cup fresh spinach, finely chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
- Olive oil, for brushing
How I Make Mediterranean Spinach and Feta Cheese Crisps
1. Prep the Filling
In a medium bowl, I mix together the chopped spinach, crumbled feta, mozzarella, oregano, garlic powder, and a few cracks of black pepper. It’s best to mix everything well so every bite gets a little bit of everything.
2. Assemble the Tortillas
I lay out the tortillas on a clean surface and divide the filling mixture evenly across half of each tortilla, spreading it close to the edges but leaving about ½ inch margin. Then I fold each tortilla over into a half-moon shape and press them down gently.
3. Crisp to Perfection
There are two ways I like to cook these, depending on my mood:
- Skillet Method (for extra crispiness): I heat a large nonstick or cast-iron skillet over medium heat and brush both sides of the folded tortillas with olive oil. I cook them for 2–3 minutes per side until golden brown and crisp.
- Oven Method (for hands-off cooking): I preheat the oven to 400°F (200°C), brush the tortillas with olive oil, and lay them on a baking sheet. They go in for 8–10 minutes, flipping once halfway through, until golden and crispy.
4. Slice and Serve
Once they’re golden and crisp, I transfer them to a cutting board and slice each one into triangles. They’re delicious hot but just as good at room temp, which makes them perfect for parties or meal prep snacks.
My Tips for the Perfect Crisp Every Time
- Drain your spinach: If you’re using frozen spinach, make sure it’s well-thawed and squeezed dry so the crisps don’t get soggy.
- Go wild with herbs: Add a pinch of za’atar, sumac, or even a dash of chili flakes for a flavor boost.
- Cheese swap? Yes, please: Don’t have feta? Try goat cheese, or use all mozzarella for a more mellow flavor.
- Make them mini: Use small tortillas and serve them as bite-sized appetizers with a dipping sauce.
What to Serve With These Crisps
These crisps are super versatile. I’ve served them with:
- Tzatziki or hummus for dipping
- Greek salad for a light lunch
- Tomato-cucumber relish for something bright and fresh
- Lemon wedges for a citrusy punch right before serving
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! I often prep the filling and assemble the tortillas ahead of time. Store them wrapped in the fridge and crisp them up when you’re ready to eat.
Q: Do they freeze well?
A: Totally. After assembling (but before cooking), freeze them flat in a single layer, then transfer to a bag. Cook straight from frozen—just add a couple extra minutes.
Q: Can I use other greens besides spinach?
A: Absolutely. Kale, chard, or even arugula all work well. Just make sure to chop and sauté heartier greens first so they don’t stay tough.
Q: What’s the best tortilla to use?
A: I like flour tortillas for a more neutral, soft base and corn tortillas when I want a toasty, earthy flavor. Either works—it’s just personal preference.
Why These Deserve a Permanent Spot in Your Snack Repertoire
Whether I’m feeding a crowd or just need something crave-worthy to munch on while binge-watching a show, these Mediterranean Spinach and Feta Cheese Crisps are everything I want in a snack—cheesy, crispy, and packed with flavor. They’re a clever twist on traditional flavors and a breeze to whip up.
Give them a try next time you’re torn between chips and something homemade. And if you find your own twist—maybe sun-dried tomatoes or caramelized onions—don’t hold back. Great snacks are meant to evolve.
Mediterranean Spinach & Feta Tortilla Crisps That Disappear in Minutes
Ingredients
- 1 cup fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 4 large flour tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the chopped spinach, feta cheese, mozzarella cheese, oregano, salt, and pepper.
- Lay the flour tortillas on a baking sheet and brush one side with olive oil.
- Spread the spinach and cheese mixture evenly over the un-oiled side of each tortilla.
- Top with another tortilla (oiled side up) and press down gently.
- Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden and crispy.
- Remove from the oven and let cool slightly before cutting into wedges.
- Serve warm and enjoy your delicious Mediterranean crisps!
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