Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking. This step ensures even baking and easy cleanup.

In a large bowl, combine the finely minced fresh spinach leaves, crumbled feta, almond flour, large egg, extra-virgin olive oil, garlic powder, sea salt, and ground black pepper. Stir the mixture thoroughly until all ingredients are well combined and a cohesive batter forms. I like to mix with a fork or clean hands to make sure the ingredients are evenly distributed.

Scoop out tablespoon-sized portions of the spinach mixture from Step 2 and place them onto the prepared baking sheet. Slightly flatten each portion with the back of a spoon to achieve an even thickness, which helps them cook evenly.

Place the baking sheet in the preheated oven and bake the fritters for 15-18 minutes, or until they are golden and crispy on the edges. I like to check at the 15-minute mark to prevent over-baking, as oven temperatures can vary.

Let the fritters cool for about 5 minutes on the baking sheet after removing them from the oven. This helps them set and makes them easier to handle. Serve warm, and for extra flavor, I like to sprinkle a pinch of red pepper flakes on top.