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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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 ❤️
absolutely fantastic! Thank you for this yummy recipe. It turned out great for our breakfast. I will make it againand again
Hello Farahnaz! So happy you liked the recipe! Thanks for the kind rating!
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.
OMG~! So amazing! I made them GF by using 1/2 cup of almond flour, halving the baking powder, baking soda, and the salt (for the self-rising flour option she gave). I also added an extra egg, doubled the spices, and used a 12 oz bag of frozen spinach well drained. Definitely double the batch!
HI Kimberley, Sounds amazing the way you made it! Thanks for sharing your feedback with us!
I would give this recipe a 3 1/2 because although the taste was good, it was a bit on the salty side and the texture was spongy, and I was hoping for a biscuit texture.
Hi Lynda, so sorry the recipe didn’t land for you! Feta is salty though.
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!
These were amazing! I had to make back-to-back batches as they disappeared.
Hello! That’s so awesome! Glad they were enjoyed!
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!
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!
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 🙂
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.
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!
Can I use wholemeal flour?
yes!
What can I substitute for the yogurt?
sour cream works great
perfect… especially with your broccoli-feta soup
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!