My cookbook is here! 
If you’re in the mood for Greek spinach pie, you can whip up these 20 minute spanakopita 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)
If you’re in the mood for Greek spinach pie (spanakopita), you can whip up these 20 minute cookies for all the same flavors and deliciousness.
Equipment
Ingredients
- 1 egg, lightly beaten
- 4 tbs olive oil, (or melted butter)
- 1/4 cup (50 g) Greek yogurt
- 1½ cups (45 g) chopped baby spinach
- 1 tbs chopped dill
- 1 tbs chopped scallions
- salt and pepper, to taste
- 4 oz (113.4 g) feta cheese, crumbled
- 1/3 cup (37.33 g) shredded mozzarella
- 1 cup (125 g) 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
You may also like these Spinach + Feta ‘Brownies’
*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
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
Did you make this recipe?Please let us know by leaving a star rating and review!
I make these regularly and freeze them for later. They are sooo good and give me all the flavors of spanakopita in a more portable format. I sub the scallions for parsley.
So good. My grandkids love them. I bake them and freeze to heat as needed. So simple. I do add the spinach last which is just easier for me.
Hi,
I am planning to make these for tomorrow. Can I prepare the dough tonight and leave it in the fridge until tomorrow? Should I leave the dough in room temp before shaping? (sorry about the stupid questions but there is no time for experimentation!) They look amazing and I don’t want them to fail!
Thank you for advising that they can be frozen. Would you reheat them in an oven or skillet? I have made these 3 times. Once with gluten free flour, heeding your note to add leavening, and my daughter for whom they were made loved them.
I wanted to love this, because I love the flavors. but I found this recipe to be a bit dry. I would add more yogurt, and perhaps even another egg. Plus, mine did not get that nice Golden Crust that they show in the picture.
I made these according to the recipe for a Christmas party and only had time to sample one before unveiling them. They were a hit! This is a recipe I will be writing down, for sure! Thank you!
AMAZING and DELICIOUS! So fast and easy. I used frozen spinach, thawed and squeezed out the excess moisture. I added a sprinkle of Parmesan to the tops of the cookies before baking. Definitely a keeper!
I will use your suggestion of soaked red lentils instead of flour
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!