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
Hi can you sub in any gluten free flour?
Hi Jamie, absolutey this recipe is super versatile! Enjoy1
Hello, this recipe looks delicious, healthy and I am going to make it this weekend. If I can do this, then anybody can. However, I do have one question. I am allergic to white flour, so can I use spelt or whole wheat flour instead? Thanks.
Oooh, these look amazing! I’m definitely going to try them and will leave a rating once I do. How should these be stored after baking? Do they freeze well?
Hi Allison, Thank you! They freeze great and I store them on my counter in an air tight container! Enjoy!
can I use almond flour?
Hello Belitha, almond flour will work but i would add an extra egg
Belitha, why leave a 4/5 rating when you haven’t tried them yet? That’s unfair to the chef. It might be a 5/5 recipe if you made them.
can you make them and freeze and heat later
Hi Ritu, absolutely yes!!
Can you use dried dill instead?
Hi Karen, YES! but a fraction of the amount like 1/2 tsp dried dill
Thank you! I love your IG account, it’s top notch! 🙂
Sounds delicious! Is it 113 calories per cookie?
Hi Jami, yes nutritional info is per cookie!
these look truly amazing, I hope to try them soon
Hi Tam, you are going to love them! Thank you!!
great idea and great recipe. I used GF non rising flour. I think there is slightly too much baking soda (I can taste it) so I’ll decrease that by half next time
Hi Rasheeda, thanks for trying out the cookies and I’m really happy you enjoyed them! Also thanks for coming back to share your feedback with us! Cheers1
These cookies are so delicious…. so amazing. My husband already asked for another batch. And I have already forwarded the recipe to friends and family.
Also… so easy to make… !!! Thank you.
Hi Pat, you’re a rock star! Thank you for trying them and then sharing them with your family and friends! Cheers!
How do you reccomend reheating them. I am going to make them a day ahead to serve with drinks before dinner. Thanks for the inspiration – they look delish!
Hi Donna, perfect for apps! You don’t have to reheat them in my opinion. They will taste great at room temperature. But I did reheat mine a few days later to see, and I did it in my mini oven at 350F for 10-15 mins. Enjoy your get-together!
Just made these. Outstanding. I was not rigorous with measuring the cheeses and spinach but it all turned out .. will definitely make again.
Hi Cheryl, thats fantastic! And yes, its a forgiving recipe!
These are delicious!
I made a double batch a day ahead of time and we’re loving them!
There’s something I’d like you to comment on, please. All the ingredients were incorporated but the dough was really very sticky and therefore difficult to handle. Do you think I measured something inaccurately? Or is that what is expected?
I’ll be making these again. And again…
Thank you!
HI Joan, Very smart to double the batch!!! Yes I used a cookie scooper to allocate the dough to the sheet! So thats normal!
Hi Stella
As i am not a good cook, i have sent the recipe to my friends and family. They all love the recipe, BUT reminded me it’s Νηστια. I will make them and serve for Πάσχα.
Patricia
Hi Patricia, thank you for sharing the recipe with others! I hope you have a great Pasxa too! Cheers!
Oh my gosh these were so good they ended up as a whole meal! Couldn’t stop! Followed the recipe to the letter and added a couple of splashes of fresh lemon juice to the batter. I’m addicted!
Hi Kat, Sounds awesome with the lemon add in! Thanks for trying the recipe out and coming back to share your feedback and rating! Cheers!
These just came out of the oven and are really tasty! I used frozen spinach that was thawed and squeezed out as much water as possible. Worried about the moisture content I baked these in muffin tins. They turned out great, thank you!
Hi Julianna, That’s awesome! Im so glad you tried them and liked them. Also thank you for coming back to share your feedback and rate the recipe!
Looks delicious! Any chance for an egg substitute? Thank u!
Hi Carolina, thank you – they are awesome!
I would do a flax egg here to replace the egg.
Enjoy!
This looks amazing! Only issue I have is that I can’t have spinach for medical reasons. Do you think I can substitute arugula or watercress?
Thank you! Yes i think you can do that. Also baby kale if that’s within your diet!
perfect… especially with your broccoli-feta soup
What can I substitute for the yogurt?
sour cream works great
Can I use wholemeal flour?
yes!
These came out so savory and satisfying! I’m taking them to a gathering tonight and making tzatziki dip to go with them…they’re going to disappear! Thank you
Hi Arlene, perfect with Tzatziki! Thanks for the kind rating!
Absolutely love the recipe! I’m wondering if you have cooking suggestions for time and temp if using a muffin tins instead of cookies? Mine came out a little too cooked. Thanks!
Hi Kieryn, If youre using a muffin itn it will take a little longer in the oven.
Thank you for this recipe, we are changing to eat savory breakfasts with minimal carbs and these are perfect. The first day we ate them fresh, the second we warmed them for 20sec in the microwave and served with a cucumber and tomato salad with a few olives and olive oil dressing. Your YouTube channel was a great find for us 🙂
Good recipe but it’s crying out for more veg! I made it with 3 times the amount of spinach and added half an onion I had in the fridge. Nice and I think I will use it as a baseline for other “cookies”
Hi Peter, glad you tailored the recipe to your preferences!
I just made them, they are baking and smell delicious. I added some Kalamata olives and walnuts for crunch. I’m excited.
Hi Shoshana, love love the add ins! Well done!
These were amazing! I had to make back-to-back batches as they disappeared.
Hello! That’s so awesome! Glad they were enjoyed!
I don’t like mozzarella. what can I do instead?
Hi Dawn, shredded fontina, gouda or provolone. A neutral flavored cheese works best with the feta!
OMG. They are delicious. You did it again Stella. 🙂 I have never been disappointed with any of your recipes. I usually cook at least 3 to 4 of your meals each week. I have now given most of my recipe books away as I don’t need them anymore.
Made it this afternoon and it was very yummy! When forming them into balls, I guess I made mine smaller since they came out to 17 haha. Perfect, healthy, and a lightweight snack! I didn’t have fresh dill so I used 3/4 tsp of dried dill and also some onion and garlic powder. Will definitely make again ❤️