1. Ingredients
Cheese and spinach mixture
2 cups (about 200 g) shredded mozzarella cheese
½ cup (50 g) finely grated Parmesan cheese
1 cup (30–40 g) fresh spinach, finely chopped
1 large egg
2 tablespoons (15–20 g) almond flour, optional
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon ground black pepper
A small pinch of salt, if needed
1 teaspoon olive oil, optional
For the best texture: Use low-moisture mozzarella and squeeze excess water out of the spinach. Freshly grated cheese generally melts better than some pre-shredded varieties.
Optional toppings
1 tablespoon sesame seeds, if safe for your dietary needs
1 tablespoon finely chopped fresh parsley
A pinch of chilli flakes
Extra Parmesan for sprinkling
2. Equipment
Oven
Large mixing bowl
Baking tray
Parchment paper
Sharp knife and chopping board
Measuring cups and spoons
Spatula
Clean kitchen towel or paper towels
3. Step-by-step instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (400°F), or 180°C (350°F) for a fan-assisted oven.
Line a large baking tray with parchment paper. This prevents the melted cheese from sticking and makes the crisps easier to remove.
Step 2: Prepare the spinach
Wash the spinach thoroughly.
Dry it completely with a clean kitchen towel or salad spinner.
Chop it into small pieces.
If the spinach is particularly wet, squeeze it gently in a clean towel to remove excess moisture.
Excess water can make the flatbreads soft instead of crispy.
Step 3: Mix the cheese and seasonings
In a large bowl, combine:
Shredded mozzarella
Grated Parmesan
Chopped spinach
Garlic powder
Onion powder
Oregano
Black pepper
Mix thoroughly so the spinach and seasonings are distributed evenly throughout the cheese.
Step 4: Add the egg
Beat the egg lightly in a separate bowl.
Add it to the cheese mixture.
Add the optional almond flour if you want a slightly firmer, more cohesive mixture.
Mix until everything is evenly combined.
The mixture should be moist enough to hold together when pressed. If it is very wet, add a little more finely grated Parmesan or almond flour.
Step 5: Shape the flatbreads
Divide the mixture into 8–10 equal portions.
Place each portion on the prepared baking tray.
Flatten each portion into a thin circle or oval, approximately 10–12 cm (4–5 inches) wide.
Keep the thickness around 3–5 mm (⅛–¼ inch) for crispier results.
Leave a little space between each portion because the cheese will spread as it melts.
For a look similar to the photo, make the edges slightly uneven rather than perfectly smooth.
Step 6: Bake until golden
Place the tray in the preheated oven.
Bake for 12–15 minutes for a softer, flexible cheese flatbread.
Bake for 15–18 minutes for more golden, crisp edges.
Watch carefully toward the end because cheese can brown quickly. The edges should be golden brown, and the surface should look melted and lightly toasted.
If needed, rotate the tray halfway through baking for more even browning.
Step 7: Make them extra crispy
If you want a crispier, cracker-like texture:
Remove the tray once the edges are golden.
Allow the flatbreads to rest for 3–5 minutes.
Carefully blot any visible excess oil.
Return them to the oven at 160°C (320°F) for another 3–5 minutes if the centers are still soft.
Let them cool on a wire rack.
They will firm up as they cool. Avoid stacking them while warm, as trapped steam can soften the surface.
Step 8: Serve
Serve warm or at room temperature. They taste delicious on their own or with a dip such as:
Garlic yogurt dip
Tzatziki
Marinara sauce
Hummus
Cream cheese and herb dip
4. Nutrition information
Estimated nutrition per crisp, assuming the recipe makes 10 pieces and includes the almond flour.
Nutrient
Approximate amount
Calories
125–150 kcal
Protein
9–11 g
Total carbohydrates
2–4 g
Fat
9–12 g
Saturated fat
5–7 g
Fiber
0.5–1 g
Sugar
Less than 1 g
Sodium
250–400 mg
Values vary by cheese brand, portion size, and added salt. These crisps are relatively low in carbohydrates and provide protein from the cheese and egg.
5. Nut information and allergy guidance
Important: The recipe above includes optional almond flour, which is a tree-nut ingredient.
Contains nuts if almond flour is used: Almond is a tree nut.
Peanuts: None intentionally included.
Tree nuts: Omit the almond flour if you want a recipe without intentionally added nuts.
Nut-free alternative: Replace the almond flour with 1–2 tablespoons of finely grated Parmesan or use 1 tablespoon of coconut-free, nut-free flour suitable for your dietary needs.
Other allergens: Milk from mozzarella and Parmesan; egg from the binding ingredient.
Cross-contact: If cooking for someone with a serious allergy, check the labels on all cheeses, seasonings, and packaged ingredients. Use clean equipment and ingredients verified safe for that person’s allergy.
Omitting the almond flour is perfectly fine; the cheese and egg can bind the mixture without it.
6. Best variations
Mediterranean Spinach and Feta Cheese Crisps – NorthEast Nosh Recipes
Extra-crispy cheese crisps
Use a little less spinach, spread the mixture thinly, and bake until the edges are deep golden. Cool on a wire rack.
Turkish Gözleme Loaded with Spinach and Feta | Easy-To-Make Flatbread – Flavors Enthusiasts
Spinach and feta
Replace about one-quarter of the mozzarella with crumbled feta. Reduce the added salt because feta is already salty.
Bouchées fondantes aux épinards et fromage faciles à préparer – TopAssiette.com
Garlic Parmesan
Add an extra ½ teaspoon of garlic powder and a little fresh parsley for a stronger savory flavor.
Knyazli Family Suites and Rooms
Spicy cheese flatbreads
Add chilli flakes or a small pinch of cayenne pepper before baking.
7. Storage and reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months for best quality.
Oven reheating: Heat at 180°C (350°F) for 4–7 minutes until hot and crisp.
Air fryer: Reheat at 160–170°C (320–340°F) for 2–4 minutes, checking frequently.
Microwave: Suitable for reheating, but the flatbreads will usually become softer rather than crispy.
Allow the flatbreads to cool before storing so condensation does not make them soggy.
8. Troubleshooting
Why are my flatbreads soggy?
The spinach may contain too much water, or the flatbreads may be too thick. Dry the spinach thoroughly, flatten the portions more, and extend the baking time slightly.
Why did they spread too much?
The cheese may have released excess oil, or the portions may have been too close together. Use low-moisture mozzarella and leave space between portions.
Why are they breaking apart?
Make sure the egg is mixed evenly throughout the cheese mixture. Let the flatbreads rest for several minutes before lifting them from the tray.
Why are they not crispy?
Bake them thinner, use less spinach, and allow them to cool on a wire rack. A short second bake at a lower temperature can help dry the centers.
Can I make them without almond flour?
Yes. The almond flour is optional. Simply leave it out for a recipe without intentionally added nuts.
Final serving tip: For the closest appearance to your photo, shape the mixture into thin, irregular rounds, use a generous amount of mozzarella and Parmesan, and bake until the edges are golden brown. Allow them to cool briefly before serving so they hold their shape while remaining cheesy and flavorful.