Description
Love the flavors of Greek spanakopita but want a quick, easy, and portable version? These Spinach and Feta Spanakopita Cookies bring together the buttery, cheesy, and herbaceous goodness of traditional spanakopita in a savory, bite-sized treat. With fresh spinach, tangy feta, fragrant dill, and a soft, flaky texture, these cookies make the perfect appetizer, brunch addition, or snack. They’re healthy, protein-packed, and baked to golden perfection—a true Mediterranean delight!
Ingredients
For the Dough:
- 1 egg, lightly beaten
- 4 tablespoons olive oil (or melted ghee)
- ¼ cup Greek yogurt
- 1 cup self-rising flour
For the Filling:
- 1½ cups fresh baby spinach, chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon scallions, chopped
- Salt and pepper, to taste
- 4 oz feta cheese, crumbled
- ⅓ cup shredded mozzarella
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Filling
In a bowl, combine chopped spinach, dill, scallions, salt, pepper, feta, and mozzarella. Mix well.
3. Mix the Wet Ingredients
In a separate bowl, whisk together egg, olive oil, and Greek yogurt until smooth.
4. Form the Dough
Slowly mix the wet ingredients into the spinach mixture. Gradually add the self-rising flour, stirring until a soft dough forms. If needed, adjust with extra flour or yogurt to get the right texture.
5. Shape the Cookies
Scoop small portions of dough, roll into walnut-sized balls, and place them on the prepared baking sheet. Lightly flatten each cookie.
6. Bake to Golden Perfection
Bake for 15-18 minutes, or until the cookies are golden brown on the edges and cooked through.
7. Cool & Serve
Let the cookies cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Fresh vs. Frozen Spinach: If using frozen spinach, squeeze out excess moisture before mixing.
- Dough Adjustments: If too dry, add more yogurt. If too wet, add extra flour.
- Serving Suggestion: Pair with tzatziki, hummus, or Greek olives for a full mezze experience.
- Storage: Keep in an airtight container for up to 3 days, or freeze the dough balls for up to 2 months and bake when needed.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: Greek / Mediterranean