Craving a savory snack that’s easy to make and packed with Mediterranean flavors? These Savory Spinach and Feta Spanakopita Cookies offer the perfect balance of crispy, cheesy, and herbaceous goodness. Inspired by traditional Greek spanakopita, these bite-sized treats combine the rich taste of feta, the freshness of dill, and the heartiness of spinach into a delicious, snackable form.
If you’re a fan of savory baked goods, this recipe will quickly become a favorite. Whether served as an appetizer, side dish, or healthy snack, these cookies are a crowd-pleaser. Plus, they’re easy to prepare, packed with nutrients, and perfect for any occasion.
Why You’ll Love These Savory Spanakopita Cookies
✔️ Easy to Make – Simple ingredients and minimal prep time make this recipe beginner-friendly.
✔️ Nutritious – Packed with protein, vitamins, and healthy fats from spinach, feta, and Greek yogurt.
✔️ Perfect for Any Occasion – Enjoy them as a snack, appetizer, or a quick breakfast.
✔️ Mediterranean Flavor – A delicious blend of feta, dill, and spinach, reminiscent of traditional Greek spanakopita.
Ingredients for Savory Spinach and Feta Spanakopita Cookies
Here’s what you’ll need to create these delicious Greek-inspired cookies:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Egg (lightly beaten) | 1 |
| Olive oil (or melted butter) | 4 tbsp |
| Greek yogurt | 1/4 cup |
| Chopped baby spinach | 1 1/2 cups |
| Chopped dill | 1 tbsp |
| Chopped scallions | 1 tbsp |
| Salt and pepper | To taste |
| Feta cheese (crumbled) | 4 oz |
| Shredded mozzarella | 1/3 cup |
| Self-rising flour | 1 cup |
Step-by-Step Instructions to Make Spanakopita Cookies
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Spinach Mixture
In a large bowl, mix the chopped baby spinach, dill, and scallions. Add the crumbled feta cheese and shredded mozzarella, then season with salt and pepper. Stir until well combined.
3. Combine the Wet Ingredients
In a separate bowl, whisk together the lightly beaten egg, olive oil (or melted butter), and Greek yogurt until smooth.
4. Mix the Dough
Slowly pour the wet ingredients into the spinach mixture, stirring to combine. Gradually add the self-rising flour, mixing until a soft dough forms. The dough should be slightly tacky but easy to shape.
5. Shape the Cookies
Using a tablespoon, scoop portions of dough and shape them into small, round cookies. Place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake to Perfection
Bake for 18-20 minutes or until golden brown and firm to the touch.
7. Cool and Serve
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.
Tips for the Best Spanakopita Cookies
- Use fresh herbs – Dill and scallions add freshness; don’t skip them!
- Adjust the cheese – If you like a sharper taste, add more feta. For a milder flavor, increase mozzarella.
- Make it crispier – Brush the tops with a little olive oil before baking for a golden crust.
- Customize with add-ins – Try adding a pinch of red pepper flakes, garlic powder, or sun-dried tomatoes for extra flavor.
Nutritional Benefits of Spanakopita Cookies
| Nutrient | Benefits |
|---|---|
| Spinach | Rich in iron, calcium, and antioxidants for overall health. |
| Feta Cheese | Provides protein and calcium while being lower in fat than many other cheeses. |
| Greek Yogurt | Adds probiotics and protein, making the cookies healthier. |
| Olive Oil | A source of healthy monounsaturated fats that support heart health. |
These cookies are a great source of vitamins, minerals, and protein while being lower in refined carbs than many traditional baked goods.
Serving Suggestions
Not sure how to enjoy your Savory Spinach and Feta Spanakopita Cookies? Here are some ideas:
- As an appetizer – Serve with tzatziki or hummus for dipping.
- For breakfast – Pair with a poached egg and some fresh tomatoes.
- With soup or salad – A perfect side for lentil soup, Greek salad, or a light vegetable broth.
- On a snack platter – Include them on a charcuterie board with olives, nuts, and other Mediterranean bites.
Storage and Reheating
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze – Freeze for up to 3 months in a freezer-safe bag. Reheat in the oven at 300°F (150°C) until warm.
FAQ: Everything You Need to Know About Spanakopita Cookies
1. Can I make these cookies gluten-free?
Yes! Substitute self-rising flour with a gluten-free baking blend. Just ensure it has a leavening agent or add 1 tsp baking powder.
2. Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess moisture before using it to prevent soggy cookies.
3. What can I use instead of feta cheese?
Try goat cheese, ricotta, or even a dairy-free alternative for a different flavor.
4. Can I prepare the dough ahead of time?
Yes! Refrigerate the dough for up to 24 hours before baking.
5. How do I make the cookies crispier?
Bake them a few extra minutes or toast them in the oven before serving.
6. Are these cookies healthy?
Yes! They’re packed with protein, fiber, and healthy fats, making them a nutritious snack.
Final Thoughts: Try These Savory Spanakopita Cookies Today!
These Savory Spinach and Feta Spanakopita Cookies bring the delicious flavors of Greece into a quick and easy snack. Perfect for parties, lunchboxes, or just a satisfying treat, they’re a must-try recipe for any Mediterranean food lover.
So, why wait? Gather your ingredients and bake a batch today!
Print
Savory Spinach and Feta Spanakopita Cookies: A Delicious Twist on a Greek Classic
- Total Time: 30 minutes
- Yield: 12–15 cookies 1x
Description
These Savory Spinach and Feta Spanakopita Cookies are a delicious twist on the classic Greek spanakopita, transforming the flavors of spinach, feta, and herbs into bite-sized, cheesy, and savory cookies. They’re perfect as a snack, appetizer, or side dish and are super easy to make!
Ingredients
- 1 egg, lightly beaten
- 4 tablespoons olive oil (or melted butter)
- 1/4 cup Greek yogurt
- 1 1/2 cups chopped baby spinach
- 1 tablespoon chopped dill
- 1 tablespoon chopped scallions
- Salt and pepper to taste
- 4 ounces feta cheese, crumbled
- 1/3 cup shredded mozzarella
- 1 cup self-rising flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Spinach Mixture: In a large mixing bowl, combine the chopped baby spinach, dill, and scallions. Add the crumbled feta cheese and shredded mozzarella. Season with salt and pepper to taste and mix well.
- Combine Wet Ingredients: In a separate bowl, whisk together the lightly beaten egg, olive oil (or melted butter), and Greek yogurt until smooth.
- Mix the Dough: Add the wet ingredients to the spinach mixture and stir until well combined. Gradually add the self-rising flour, mixing until a soft, slightly tacky dough forms.
- Shape the Cookies: Using a tablespoon, scoop portions of dough and shape them into small, round cookies. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 18-20 minutes, or until golden brown and firm to the touch.
- Cool and Serve: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or at room temperature as a savory snack, appetizer, or side dish.
Notes
- For a gluten-free version, replace self-rising flour with gluten-free baking flour and add 1 teaspoon baking powder.
- Use fresh herbs for the best flavor—dried herbs can work, but they won’t be as vibrant.
- If using frozen spinach, thaw and squeeze out excess moisture before adding to the mixture.
- To make them extra crispy, brush the tops with olive oil before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean