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
Scale
- 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