Flaky Spinach and Feta Spanakopita Cookies

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Welcome to my kitchen corner—where Greek tradition meets modern snack magic! These Spanakopita Cookies bring the authenic flavors of classic spanakopita into bite-sized, flaky cookies with minimal effort. Perfect for appetizers, brunch, or a savory snack.

🌱 Why You’ll Love Them

  • All the Greek flavor in a bite: Spinach, feta, dill, and scallions—just like spanakopita.

  • Crispy outside, tender inside: Lightly crunchy exterior and soft, cheesy interior.

  • Easy & quick: Ready in under 30 minutes with no phyllo worries—just a simple dough.

📝 Ingredients (makes ~13 cookies)

Wet Ingredients

  • 1 large egg, lightly beaten

  • 4 tbsp olive oil (or melted butter)

  • ¼ cup Greek yogurt

Fillings & Flavors

  • 1½ cups chopped baby spinach

  • 1 tbsp chopped fresh dill

  • 1 tbsp chopped scallions (green onions)

  • Salt & pepper, to taste

  • 4 oz crumbled feta cheese

  • ⅓ cup shredded mozzarella

Dry Ingredients

  • 1 cup self-rising flour

    • Or make your own: 1 cup all-purpose flour + 1 tsp baking powder + ¼ tsp baking soda + ½ tsp salt

🔪 Step-by-Step Instructions

  1. Preheat & prep

    • Heat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

  2. Mix wet ingredients

    • In a large bowl, whisk together egg, oil (or butter), and yogurt until smooth.

  3. Stir in greens & herbs

    • Add spinach, dill, scallions, salt, and pepper. Stir until evenly mixed.

  4. Add cheeses

    • Fold in crumbled feta and mozzarella.

  5. Incorporate flour

    • Sift in flour. Mixture will seem dry—keep stirring until it comes together (hands help here!).

  6. Shape & bake

    • Form tablespoon-sized balls, flatten slightly, and space on baking sheet.

    • Bake for 17–20 minutes, or until golden around the edges.
      Cool & serve

    • Let cookies rest on sheet for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.

🔍 Pro Tips & Variations

  • Herb swaps: Add mint or parsley for a fresher twist

  • Cheese options: Mix in goat cheese, ricotta, or halloumi for different textures

  • Gluten-free: Substitute self-rising flour with a GF blend + 1 tsp baking powder

  • Add-ins: Include kalamata olives, sun-dried tomatoes, or a step of garlic powder/red pepper flakes
    Crispier top: Brush cookies with olive oil before baking

🍽️ Serving Suggestions

  • 🍶 Pair with tzatziki or hummus for dipping

  • 🥗 Add to a Greek salad with olives, tomatoes, cucumber

  • 🍲 Serve alongside soup like lentil or tomato bisque

  • 🍳 Enjoy at brunch with soft‑boiled eggs and fresh tomatoes

📦 Storage & Make‑Ahead

  • Cool completely, then store in an airtight container.

  • Keeps 3 days in the fridge—enjoy chilled or briefly warmed.

  • Freeze unbaked: Place on a baking sheet, freeze solid, then bag. When ready, bake from frozen with a few extra minutes.

🧠 FAQ

Question Answer
Can I prep ahead? Yes, you can shape balls and refrigerate up to 24 hours before baking.
Why are mine crumbly? You may need a splash more yogurt or oil. Dough should bind easily.
Too soggy? Make sure spinach is well-drained before mixing.

🎉 Final Thoughts

These Spanakopita Cookies combine the rich, classic flavors of Greek spanakopita into a fun, handheld snack. Whether you’re serving guests, feeding your family, or treating yourself, these bites are sure to delight.

Love them? Share with friends, drop a comment below, and enjoy your taste of Greece at home!

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