Spanakopita Cookies (Spinach and Feta Cookies)
If you’re in the mood for Greek spinach pie, you can whip up these 20 minute cookies for all the same flavors and deliciousness.
These cookies definitely give off all the Greek flavors with the spinach, feta, scallions and dill. They are crunchy on the outside and soft and pillowy on the inside. I’m also not lying when I tell you they flew off the counter at my house and disappeared so quickly. I was definitely left wanting more. Solution: double the batch next time!
If you like this recipe you will love my:
- Spinach + Feta Brownies
- Spinach + Feta Puff Pastry Pinwheels
- Spanakopita Spring Rolls
- Baked Spanakopita Tortilla
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Spinach + Feta Cookies (Spanakopita Cookies)
Ingredients
- 1 egg, lightly beaten
- 4 tbs olive oil (or melted butter)
- 1/4 cup Greek yogurt
- 1½ cups chopped baby spinach
- 1 tbs chopped dill
- 1 tbs chopped scallions
- salt and pepper to taste
- 4 oz feta cheese, crumbled
- 1/3 cup shredded mozzarella
- 1 cup self rising flour *
Instructions
- Preheat oven to 350℉ Line a baking sheet or cookie sheet with parchment paper.
- In a large bowl whisk together the egg, oil and yogurt until smooth. Add in the spinach, dill, scallions, salt and pepper to taste, feta, mozzarella and mix to combine. Next SIFT in the flour and mix to combine. Mixture will look dry but keep mixing to incorporate everything – you can use your hands if necessary. Form balls and press down slightly. Bake until golden about 17-20 minutes.
Notes
*If you don’t have self rising flour use this instead: 1 cup flour of choice with 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt
Nutrition
Calories: 113kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.3mg
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I love this recipe. I am famous for making Spanokopita where I live and my family for the holidays. Yet it is hard for me to get to a store to buy phyllo dough. One lesson I learned was follow the recipe to the letter. First time I made it I only had 10 cookies. The second time I use a food processor to cut my spinach and it was not great. A couple days ago I did exactly what you said -chop coarsely the spinach. Had 13 cookies and OMG once again I was estactic. Thank you so much
This recipe sounds wonderful. Can you make ahead and freeze?
THank you Kathy! Yes you can!
Can these be make ahead and frozen?
Hi Viola, yes you can!
Made some this morning in muffin form, so took 40min to golden brown at base. Used chard instead and the white cheddar I had on hand, and extra onion just because … Yummy thanks!
Hi AJ, your version sounds delicious! Thanks for sharing your feedback with us!
I made them at least 3 times. the first two came out excellent but the last one (probably I wasn’t awake to check the ingredients) was so so. I am thrilled to see easier ways to make a spanokopita without using phyllo dough. I am going to try the spring rolls next. Thank you.
Hi Elizabeth I’m so glad you enjoy this recipe! I also love making a quicker version of Spanakopita !
Hi Stella,
These look delicious, I saw another comment asking whether you can use frozen spinach for these but I can’t seem to find the answer.
Thanks
Hi Carolyn, yes you can use frozen spinach here of course!
Nice and easy recipe. I added cooked chicken to mine.
HI Frankie, that sounds awesome!
Delicious!! Is a serving size one cookie?
Thanks
Hi Brenda, a serving size in the nutritional info is per cookie. But you can enjoy as many as you like!