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
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!
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
Looking for more?
these are like the middle of spanakopita! I cooked the spinach first and added a Clive of garlic. so yummy! thank you ❤️
nice cookie appetizer
Absolutely delicious, I added pinch of crushed red peppers, worked very well.
Thank you for the recipe
Can you substitute frozen spinach? Double recipe and one 10 ounce package for 3 cups of the baby greens?
My fave go to cookies. Love them. Great for mid afternoon snack or even breakfast. Going to visit my daughter so have to make up a batch for her.
Hi Stella,
Do you think gluten-free flour would work for this
Thank you
Thanks, love your vege recipes, just made these in Hull, UK. Scrummy. was going to freeze some but think i’ll use for snacks this week instead!
I made these and made them a spinach burgers on an english muffin.They were delicious.
Is the cookie 113 cal per cookie???
Good. Not great. Missed flakey phyllo. More like a biscuit.
I made these today and loved them! i love the recipe 😋
Hi Karen, That’s awesome ! Thank you so much for trying them and coming back to leave the kind feedback!
This recipe is brillant! So easy and so yummy. I made them to have with drinks before a dinner party and they were perfect choice and a BIG hit!
I left a comment earlier and asked how best to warm them up if I made them in advance. You were right, there was no need to warm them, they are just as good room temp as they are warm.
You’re a genius! Thanks for sharing!
Donna
Hi Donna, well thank you so much! Thank you for trying them out! Cheers!
Have you ever added garlic?
Hi Victoria, I havent added garlic thus far. Worth a try though!
Fantastic with GF flour!!
Great feedback! Thank you!
These look amazing! I’m going to make them for Greek Easter those coming Sunday. I am wondering if I can use frozen spinach like I do for my traditional Spanakopita. I can’t see any specific instructions saying if the spinach you use is fresh out not.
Thank you!!!!
These are great! I added extra shredded cheeses (using up left overs). I also doubled a batch; using one cup of almond flour and a half cup of ground flaxseed and a half cup of bread flour. They spread alot but that didn’t matter to me; still delicious!
Hi Erica, Sounds awesome with extra shredded cheese! thank you for sharing your feedback! Cheers!