Preheat your oven to 375°F (190°C). Line a large baking sheet with a silicone baking mat (highly recommended for non-stick) or high-quality parchment paper.

Grate the block of Parmesan cheese using the fine side of a box grater. Finely chop the fresh spinach and squeeze as much liquid out as possible with a clean towel.

In a medium bowl, mix together the freshly grated cheese, the squeezed spinach, the black pepper, and the garlic (if using). If using lemon juice, sprinkle it over the spinach first and mix it in.

Transfer the mixture to a large piping bag with a wide tip or snip the corner off a large zip-top bag.

Pipe neat, uniform mounds of the mixture, about 1.5 inches in diameter, onto the lined baking sheet, spacing them 2 inches apart.

Bake in the preheated oven for 8-10 minutes, or until the crisps are a deep golden brown and the cheese is fully melted and lacy.

Remove the baking sheet from the oven and let the crisps cool on the mat for at least 5 minutes until they are completely solidified. Do not attempt to move them while warm.

Once completely cool, slide the crisps off the mat, stack them beautifully, and give them a delicate final dusting with extra finely grated Parmesan. Garnish with a few fresh spinach leaves.