Spinach and Feta Spanakopita Cookies Recipe are a fun twist on a loved classic pastry. These savory cookies are soft inside and slightly crisp outside.
The flavor is rich, cheesy and full of warm herbs. Spinach and Feta Spanakopita Cookies Recipe is great for parties and tea time. You will enjoy every bite.
Learn how to make spinach and feta spanakopita cookies with simple steps and simple tools today. Ingredients for spinach and feta spanakopita cookies are easy to find.
My Experience With This Recipe
I made these cookies when I wanted something different from sweet bakes. The smell of cheese and herbs filled my kitchen fast. The cookies looked cute and golden on the tray.
They tasted buttery, cheesy and full of spinach flavor. My family was surprised but very happy. Now these cookies are one of my party favorites. They feel special but are still easy home food.
Recipe Card info
- Recipe Name: Spinach and Feta Spanakopita Cookies
- Servings: 18 cookies
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Course: Appetizer or Snack
- Cuisine: Greek inspired
- Calories: 110 kcal per serving
Equipment List
- Mixing bowls
- Baking tray
- Parchment paper
- Whisk
- Spoon or small scoop
- Oven
- Cooling rack
- Knife and cutting board
Ingredients You Need for Spinach and Feta Spanakopita Cookies Recipe
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon dried dill or oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
1. Wash the fresh spinach leaves and pat them dry fully, removing moisture so the dough stays firm and bakes evenly.
2. Chop the spinach finely and crumble the feta cheese into small bits, then place both in a mixing bowl together.
3. Add olive oil, beaten egg, salt, pepper and dried dill, then stir gently so the filling becomes mixed and fragrant.
4. In another bowl whisk flour and baking powder, then add the spinach mixture slowly, forming a cookie dough without overmixing.
5. Chill the dough in the fridge for twenty minutes, which helps the cookies hold shape and bake with nice edges.
6. Preheat your oven to 180°C or 350°F and line a baking tray with parchment paper to stop sticking during baking.
7. Scoop small dough balls, place on the tray, then press gently into round cookie shapes, leaving space between each piece.
8. Bake the spanakopita cookies for fourteen to sixteen minutes until edges turn golden and centers feel set but tender inside.
9. Cool the cookies on a rack for ten minutes, allowing flavors to settle and texture to become pleasantly crisp outside.
Recipe Tips
- Do not skip chilling the dough
- Dry spinach well to avoid soggy cookies
- Use quality feta for best taste
- Add lemon zest for bright flavor
- Do not overbake or they become dry
- Fresh herbs add extra aroma
- Whole-wheat flour also works nicely
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 11 g |
| Protein | 4 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sodium | 210 mg |
Serving Suggestions
These cookies are perfect warm or at room temperature. Serve them with tea, soup, or party dips. They make a great lunchbox snack too. A little yogurt dip or tzatziki tastes amazing with them.
You can also add olives or tomatoes on the side for color and freshness. They work well for picnics and gatherings because they travel easily and stay tasty.
Best Sides To Serve With
Spinach and feta spanakopita cookies pair well with Greek salad, tomato soup or lentil soup. They are also delicious with roasted vegetables, grilled chicken or light pasta.
A simple cucumber yogurt salad matches the flavors perfectly. They make a nice starter before a big family meal.
Storage and Reheating Tips
Let cookies cool fully before storing. Keep them in an airtight box in the fridge for three days. For longer storage, freeze them for two months.
Reheat in the oven for a few minutes until warm. Avoid long microwaving because texture may turn soft. Oven reheating keeps the edges lightly crisp.
Spinach and Feta Spanakopita Cookies Recipe
Ingredients
- 2 cups fresh spinach chopped
- 1 cup feta cheese crumbled
- 1 egg lightly beaten
- 2 tablespoons olive oil
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon dried dill or oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Wash the fresh spinach leaves and pat them dry fully, removing moisture so the dough stays firm and bakes evenly.
- Chop the spinach finely and crumble the feta cheese into small bits, then place both in a mixing bowl together.
- Add olive oil, beaten egg, salt, pepper, and dried dill, then stir gently so the filling becomes mixed and fragrant.
- In another bowl whisk flour and baking powder, then add the spinach mixture slowly, forming a cookie dough without overmixing.
- Chill the dough in the fridge for twenty minutes, which helps the cookies hold shape and bake with nice edges.
- Preheat your oven to 180°C or 350°F and line a baking tray with parchment paper to stop sticking during baking.
- Scoop small dough balls, place on the tray, then press gently into round cookie shapes, leaving space between each piece.
- Bake the spanakopita cookies for fourteen to sixteen minutes until edges turn golden and centers feel set but tender inside.
- Cool the cookies on a rack for ten minutes, allowing flavors to settle and texture to become pleasantly crisp outside.
Notes
- Do not skip chilling the dough
- Dry spinach well to avoid soggy cookies
- Use quality feta for best taste
- Add lemon zest for bright flavor
- Do not overbake or they become dry
- Fresh herbs add extra aroma
- Whole-wheat flour also works nicely
FAQs about Spinach and Feta Spanakopita Cookies Recipe
1. Can I use frozen spinach in this recipe?
Yes, frozen spinach works well. Thaw it fully and squeeze out all water. Extra water makes the dough soft and cookies may not hold shape or bake evenly.
2. Can I make these cookies ahead of time?
Yes, you can chill the dough or freeze baked cookies. Reheat before serving. Flavor stays great and texture remains nice, making them easy for parties and busy days.
3. Are spinach and feta spanakopita cookies kid friendly?
Many kids like them because they taste cheesy and mild. Chop spinach very fine for picky eaters. The cookie shape feels fun and friendly, which often helps children try greens happily.
4. Can I change the cheese in this recipe?
Yes, you can mix feta with cream cheese or ricotta. Texture will be softer. Keep seasonings balanced so flavors stay bright and not too salty or bland.
Conclusion
Spinach and Feta Spanakopita Cookies Recipe is tasty, simple and unique. Now you know how to make spinach and feta spanakopita cookies at home with easy steps and normal tools.
The Ingredients for Spinach and Feta Spanakopita Cookies are simple and budget friendly. These savory cookies bring Greek inspired flavor in a fun form.
Try them for parties, snacks or family dinners. Enjoy every cheesy, herby bite and share with loved ones.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
