Spinach + Feta Cookies (Spanakopita Cookies)

Description

Spinach and Feta Cookies, sometimes called Spanakopita Cookies, are savoury little bites inspired by the classic Greek flavours of spanakopita. Instead of layering spinach, feta, and herbs between sheets of flaky pastry, this recipe transforms those familiar flavours into soft, tender, golden cookies that are perfect for breakfast, brunch, snacks, lunchboxes, appetisers, or entertaining.

These savoury cookies combine chopped baby spinach, salty crumbled feta, creamy Greek yoghurt, olive oil or melted butter, egg, flour, and Mediterranean herbs. The result is a delicious bite with crisp golden edges, a tender centre, and plenty of spinach and feta flavour.

They are particularly good served warm, when the feta is soft and fragrant and the edges have a beautiful golden finish. You can also prepare them ahead of time and enjoy them at room temperature.

Servings

Makes: Approximately 16–18 cookies

Prep Time: 15 minutes

Chill Time: 15–20 minutes, optional

Bake Time: 15–20 minutes

Total Time: Approximately 45–55 minutes

Difficulty: Easy

Ingredients

Wet Ingredients

• 1 large egg, lightly beaten
• 4 tablespoons extra-virgin olive oil or melted butter
• ¼ cup plain Greek yoghurt
• 1½ cups finely chopped baby spinach

Dry Ingredients

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried dill
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder

Cheese and Flavour

• ¾ cup crumbled feta cheese
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill, optional
• 1 teaspoon lemon zest, optional
• ¼ teaspoon red pepper flakes, optional

For the Baking Sheet

• Parchment paper
• A little olive oil or cooking spray, if needed

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a large baking sheet with parchment paper.

The parchment helps prevent the cookies from sticking and makes cleanup much easier.

2. Prepare the Spinach

Wash the baby spinach thoroughly and pat it dry.

Finely chop the spinach.

If the spinach is particularly wet, gently squeeze it with paper towels to remove excess moisture.

This step is important because too much water can make the cookie dough overly soft.

Fresh baby spinach works especially well because it cooks quickly and has a mild flavour.

3. Combine the Dry Ingredients

In a medium mixing bowl, whisk together:

• Flour
• Baking powder
• Salt
• Black pepper
• Dried oregano
• Dried dill
• Garlic powder
• Onion powder

Mix thoroughly so the baking powder and seasonings are evenly distributed throughout the flour.

Set aside.

4. Combine the Wet Ingredients

In a separate large bowl, whisk the lightly beaten egg, olive oil or melted butter, and Greek yoghurt.

Mix until smooth.

If using melted butter, allow it to cool slightly before combining it with the egg.

Adding very hot butter directly to the egg can cause the egg to partially cook.

5. Add the spinach.

Add the chopped spinach to the wet mixture.

Stir until the spinach is evenly distributed.

Add the fresh parsley, fresh dill, and optional lemon zest.

The mixture should smell fresh, herbaceous, and savoury.

6. Add the Dry Ingredients

Gradually add the dry ingredients to the spinach mixture.

Use a wooden spoon or spatula to gently mix.

Don’t overmix.

Stop as soon as the flour is incorporated.

The dough should be soft and slightly sticky but firm enough to scoop.

7. Fold in the Feta

Gently fold the crumbled feta into the dough.

Try not to crush all of the feta.

Leaving some small pieces intact creates delicious pockets of salty, creamy cheese throughout the cookies.

If you’re using red pepper flakes, add them at this stage.

8. Chill the Dough

Place the dough in the refrigerator for approximately 15–20 minutes.

This step is optional but recommended.

Chilling helps the olive oil or butter firm slightly, making the dough easier to handle and helping the cookies maintain their shape while baking.

9. Shape the Cookies

Using a tablespoon or small cookie scoop, scoop portions of dough onto the prepared baking sheet.

Leave approximately 1½–2 inches of space between each cookie.

Gently flatten each portion with your fingers or the back of a spoon.

Aim for cookies approximately ½ inch thick.

You can make them smaller for appetisers or slightly larger for breakfast and lunchbox portions.

10. Bake

Place the baking sheet in the preheated oven.

Bake for approximately 15–20 minutes.

The cookies are ready when the edges are golden brown and the tops look set.

Don’t rely only on the colour of the spinach. Check the edges and centre for doneness.

11. Cool

Remove the baking sheet from the oven.

Allow the cookies to cool on the baking sheet for approximately 5 minutes.

Then transfer them to a wire rack.

They can be served warm, slightly cooled, or at room temperature.

What These Cookies Taste Like

These are savoury cookies rather than sweet cookies.

They have a mild spinach flavour, salty feta, aromatic herbs, and a slightly tangy note from the Greek yoghurt.

Olive oil creates a Mediterranean flavour, while butter gives the cookies a richer, more traditional baked-good taste.

The outside becomes lightly golden while the inside stays tender and soft.

Tips for the Best Spinach and Feta Cookies

Remove excess spinach moisture.

Wet spinach can make the dough too loose.

After chopping, gently press the spinach with paper towels to remove excess water.

Don’t overmix the dough.

Overmixing can develop too much gluten and result in tougher cookies.

Mix just until the flour disappears.

Use good-quality feta.

A block of feta crumbled by hand generally provides better texture and flavour than very finely crumbled feta.

Don’t skip the herbs.

Dill, oregano, parsley, and garlic give these cookies their classic Mediterranean character.

Chill the dough.

If your dough feels sticky, refrigerate it for another 10–15 minutes before shaping.

Don’t flatten them too much.

A little thickness helps maintain a tender centre.

Watch the salt.

Feta can be quite salty, so taste your dough before adding extra salt if you are using a particularly salty variety.

Serve them warm.

Although delicious at room temperature, these cookies are especially enjoyable shortly after baking.

How to Make Them More Crispy

For crispier cookies, flatten the dough slightly more before baking.

You can also brush the tops very lightly with olive oil before placing them in the oven.

Bake until the edges become a deeper golden brown.

Allow them to cool on a wire rack rather than leaving them on the hot baking sheet.

This prevents the bottoms from becoming overly soft.

How to Make Them Softer

For softer, more tender cookies, don’t overbake them.

Use Greek yoghurt and melted butter instead of all olive oil.

Keep the cookies slightly thicker when shaping them.

Remove them from the oven as soon as the edges are lightly golden and the centres are set.

Serving Suggestions

These savoury spinach cookies are incredibly versatile.

Serve them for breakfast alongside:

• Scrambled eggs
• Greek yoghurt
• Fresh fruit
• Tomatoes
• Cucumber
• Avocado

For brunch, arrange them on a platter with:

• Hummus
• Tzatziki
• Olives
• Cherry tomatoes
• Cucumber slices
• Feta
• Fresh herbs

For an appetiser, make smaller cookies and serve them with a bowl of tzatziki or whipped feta.

For lunch, pair them with a large green salad or Mediterranean bean salad.

Dipping Sauce Ideas

Tzatziki

Combine Greek yoghurt, grated cucumber, garlic, lemon juice, dill, and a little olive oil.

Lemon Yoghurt Sauce

Mix Greek yoghurt with lemon juice, garlic, parsley, salt, and black pepper.

Hummus

Classic hummus makes an easy and creamy accompaniment.

Whipped Feta Dip

Blend feta with Greek yoghurt, lemon juice, and olive oil until smooth.

Variations

Spinach, Feta and Sun-Dried Tomato Cookies

Add ¼ cup finely chopped sun-dried tomatoes.

They provide a delicious sweet and savoury contrast to the feta.

Spinach and Parmesan Cookies

Replace part of the feta with grated Parmesan.

This creates a stronger savoury flavour and a crispier edge.

Spinach, Feta and Mushroom Cookies

Finely chop sautéed mushrooms and allow them to cool completely before adding them to the dough.

Make sure excess moisture has been cooked out.

Spicy Spinach Feta Cookies

Add ¼–½ teaspoon red pepper flakes or a finely chopped fresh chilli.

Lemon Herb Cookies

Increase the lemon zest and add extra fresh parsley, dill, and oregano.

These are especially refreshing when served with tzatziki.

Gluten-Free Version

To make these cookies gluten-free, replace the all-purpose flour with a suitable gluten-free 1-to-1 baking flour.

Choose a blend designed for baking that contains a binder such as xanthan gum if required.

The texture may vary slightly depending on the flour blend.

Storage

Allow the cookies to cool completely before storing.

Place them in an airtight container.

They can be refrigerated for approximately 3–4 days.

Reheat them in a toaster oven, conventional oven, or air fryer to restore some of their crisp edges.

They can also be eaten cold or at room temperature.

Freezing Instructions

These cookies freeze well.

Allow them to cool completely.

Place them on a baking sheet in a single layer and freeze until firm.

Transfer them to a freezer-safe container or bag.

For best quality, use within approximately 2–3 months.

To serve, thaw in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.

You can also reheat them directly from frozen, adding a few extra minutes to the baking time.

Make-Ahead Instructions

The dough can be prepared several hours ahead.

Cover it tightly and refrigerate.

When ready to bake, scoop and shape the cookies directly from the chilled dough.

If the dough becomes very firm, allow it to sit at room temperature for a few minutes before shaping.

Nutritional Information

Approximate nutrition per cookie, assuming the recipe makes 18 cookies:

• Calories: approximately 110–125
• Protein: approximately 4 g
• Carbohydrates: approximately 10–12 g
• Fat: approximately 6–7 g
• Saturated fat: approximately 2–3 g
• Fibre: approximately 1 g
• Sugar: approximately 1 g
• Sodium: approximately 170–220 mg

Nutrition can vary depending on the exact flour, feta, yoghurt, butter, and portion size used.

Benefits of Spinach + Feta Cookies

Spinach

Spinach provides nutrients including vitamin K, vitamin A, folate, vitamin C, and beneficial plant compounds. Adding spinach to savoury baked goods is an easy way to incorporate more vegetables into your meals and snacks.

Greek Yoghurt

Greek yoghurt contributes protein and creates a tender texture in the cookies.

Feta Cheese

Feta provides protein and calcium while adding a distinctive salty, tangy flavour.

Olive Oil

Extra-virgin olive oil provides predominantly unsaturated fats and works beautifully in Mediterranean-style recipes.

Fresh Herbs

Parsley and dill add fresh flavour and aroma without requiring large amounts of salt or heavy sauces.

Satisfying Snack

The combination of protein, fat, carbohydrates, spinach, and cheese makes these cookies more substantial than a typical sweet cookie.

Frequently Asked Questions

Are these cookies sweet?

No. These are savoury cookies inspired by the flavours of spanakopita. They contain spinach, feta, herbs, garlic, and black pepper rather than sugar.

Can I use frozen spinach?

Yes. Thaw the spinach completely and squeeze out as much excess water as possible before chopping and adding it to the dough.

Can I use butter instead of olive oil?

Absolutely. Melted butter gives the cookies a richer, slightly more buttery flavour.

Can I use olive oil instead of butter?

Yes. Extra-virgin olive oil gives them a delicious Mediterranean flavour.

Can I use regular yoghurt?

Yes. Plain regular yoghurt can substitute for Greek yoghurt, although the dough may be slightly softer.

Why is my dough too sticky?

The spinach may contain excess moisture, or the yoghurt may be thinner than expected. Chill the dough first. If it remains excessively sticky, add flour one tablespoon at a time until manageable.

Why did my cookies spread?

The dough may have been too warm or too wet. Chill it before baking and make sure excess moisture has been removed from the spinach.

Can I add other vegetables?

Yes. Finely chopped cooked mushrooms, roasted red peppers, zucchini, or sun-dried tomatoes can work well. Remove excess moisture from vegetables before adding them.

Can I make them ahead?

Yes. The dough can be refrigerated before baking, and the baked cookies can be refrigerated or frozen.

What is the best dipping sauce?

Tzatziki is one of the best choices because its cool, creamy, garlicky flavour complements the warm spinach and feta.

Can children eat these?

Yes, provided the ingredients meet their dietary needs. For children who don’t enjoy spinach, finely chopping it can make the vegetable less noticeable.

Can I make smaller cookies?

Yes. Smaller cookies are excellent for parties and appetisers. Reduce the baking time slightly and watch the edges carefully.

Can I make them without feta?

Yes. You can substitute another crumbly cheese, such as goat cheese, or use shredded mozzarella, although the flavour will be different.

Are these suitable for meal prep?

Yes. They are convenient for breakfast, snacks, lunchboxes, and quick meals. Store them refrigerated and reheat when desired.

Final Notes

Spinach and Feta Cookies are a fun and delicious way to enjoy the classic flavours of spanakopita in a simple handheld snack. The combination of spinach, salty feta, fresh herbs, garlic, Greek yoghurt, and olive oil creates savoury cookies that are tender inside and lightly golden around the edges.