Description
These Spinach and Feta Cookies are a delicious savory treat with all the flavors of spanakopita in a bite-sized form. Packed with fresh spinach, crumbled feta, and mozzarella, these cookies are the perfect snack or appetizer. Try them warm or at room temperature for a delightful experience!
Ingredients
Scale
- 1 egg, lightly beaten
- 4 tablespoons olive oil (or melted butter)
- 1/4 cup Greek yogurt
- 1½ cups chopped baby spinach
- 1 tablespoon chopped dill
- 1 tablespoon chopped scallions
- Salt and pepper to taste
- 4 oz feta cheese, crumbled
- 1/3 cup shredded mozzarella
- 1 cup self-rising flour
Instructions
- Preheat your oven to 350℉ (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, olive oil, and Greek yogurt until smooth.
- Add the chopped spinach, dill, scallions, salt, pepper, feta, and mozzarella. Mix everything together.
- Gradually sift in the self-rising flour and mix until the dough comes together. The mixture may seem a bit dry, but continue mixing or use your hands to incorporate.
- Shape the dough into small balls, then gently press each ball down slightly to form a cookie shape.
- Place the cookies on the prepared baking sheet and bake for 17–20 minutes, or until they are golden brown on top.
- Allow them to cool slightly before serving. Enjoy warm or at room temperature!
Notes
- If you don’t have self-rising flour, you can use all-purpose flour with 1 1/2 teaspoons of baking powder for the same effect.
- These cookies are versatile—try adding herbs like oregano or parsley for a twist on flavor.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 17-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg