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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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!
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!
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!
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!
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!
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!
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!
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!
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 look truly amazing, I hope to try them soon
Hi Tam, you are going to love them! Thank you!!
Sounds delicious! Is it 113 calories per cookie?
Hi Jami, yes nutritional info is per cookie!
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! 🙂
can you make them and freeze and heat later
Hi Ritu, absolutely yes!!
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.
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!
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.