If you’re looking for a delightful twist on traditional spanakopita, these Spinach and Feta Cookies are the perfect solution! Combining the classic flavors of spinach and feta into a convenient cookie form, they make for a delicious snack or appetizer. Easy to prepare and packed with flavor, these cookies are sure to impress your family and friends.
The Best Spinach and Feta Cookie Recipe
These Spinach and Feta Cookies are not only simple to make but also incredibly versatile. They can be served warm straight from the oven or enjoyed at room temperature, making them ideal for parties, picnics, or as a quick snack. With a blend of fresh ingredients and cheesy goodness, they’re bound to become a favorite in your household.
Ingredients for Spinach and Feta Cookies
- Egg: One lightly beaten egg helps bind the ingredients together.
- Olive Oil or Melted Butter: Four tablespoons add richness and moisture to the cookies.
- Greek Yogurt: A quarter cup of Greek yogurt contributes creaminess and a slight tang.
- Chopped Baby Spinach: One and a half cups of fresh spinach provide a nutritious boost and vibrant color.
- Dill and Scallions: One tablespoon each of chopped dill and scallions enhance the flavor profile with fresh herbs.
- Salt and Pepper: Season to taste for a balanced flavor.
- Feta Cheese: Four ounces of crumbled feta adds a salty, creamy element.
- Shredded Mozzarella: One-third cup of mozzarella brings a melty texture to the cookies.
- Self-Rising Flour: One cup of self-rising flour gives the cookies their structure and helps them rise.
Instructions for Spinach and Feta Cookies
1. Preheat the Oven
Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk together the beaten egg, olive oil (or melted butter), and Greek yogurt until smooth.
3. Add Spinach and Cheese
Stir in the chopped spinach, dill, scallions, salt, pepper, feta, and mozzarella, mixing thoroughly.
4. Incorporate Flour
Gradually sift in the self-rising flour, mixing until fully incorporated. Use your hands if needed to bring the dough together.
5. Shape the Cookies
Form the dough into small balls and gently press each ball down slightly to create a cookie shape.
6. Bake
Arrange the cookies on the prepared baking sheet and bake for 17–20 minutes, or until golden brown.
Enjoy your delicious Spinach and Feta Cookies warm or at room temperature!
Serving Suggestions
These Spinach and Feta Cookies are best enjoyed warm, but they also taste great at room temperature. Serve them as a savory snack, an appetizer at your next gathering, or alongside a fresh salad for a light meal.
Tips for Perfect Cookies
- Fresh Ingredients: Use fresh spinach and herbs for the best flavor.
- Adjust Seasoning: Feel free to adjust the salt and pepper according to your taste preferences.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to restore their warmth and texture.
Tips for Perfect Spinach and Feta Cookies
Use Fresh Ingredients
For the best flavor and texture, opt for fresh baby spinach and herbs. Fresh ingredients will enhance the overall taste of your cookies.
Adjust Seasoning to Taste
Feel free to modify the amount of salt and pepper based on your personal preference. You can also experiment with other herbs, such as parsley or oregano, for a different flavor profile.
Experiment with Cheese
While feta and mozzarella are delicious, you can try other cheeses like goat cheese or ricotta for a unique twist. Just be mindful of the moisture content, as it may affect the dough consistency.
Ensure Proper Dough Consistency
If the dough feels too dry, you can add a little more yogurt or olive oil to achieve the desired consistency. Conversely, if it’s too wet, sprinkle in a bit more flour until it holds together.
Store and Reheat
Store any leftover cookies in an airtight container in the refrigerator for up to three days. To enjoy them warm again, reheat in the oven at 350℉ (175℃) for a few minutes until heated through.
Serve with Dipping Sauce
Consider serving your Spinach and Feta Cookies with a side of tzatziki or a yogurt-based dip for added flavor and a refreshing contrast.
FAQs for Spinach and Feta Cookies
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the mixture. This will help prevent the dough from becoming too wet.
2. Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply shape the cookies and follow the baking instructions.
3. What can I substitute for self-rising flour?
If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1½ teaspoons of baking powder and a pinch of salt. Mix well before using.
4. How do I store leftover cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage; just make sure to wrap them tightly to prevent freezer burn.
5. Can I add other ingredients to the cookies?
Yes! Feel free to customize your cookies by adding ingredients like sun-dried tomatoes, olives, or different herbs. Just be mindful of the moisture content to maintain the right dough consistency.
6. Are these cookies suitable for a gluten-free diet?
To make these cookies gluten-free, you can substitute the self-rising flour with a gluten-free all-purpose flour blend. Make sure the blend contains a leavening agent, or add baking powder as needed.
With their delightful combination of flavors and textures, these Spinach and Feta Cookies are sure to become a staple in your recipe collection. Enjoy the deliciousness!
Spinach + Feta Cookies (Spanakopita Cookies)
Ingredients
- 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℉. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, olive oil, and yogurt until smooth.
- Add the chopped spinach, dill, scallions, salt, pepper, feta, and mozzarella. Mix everything well.
- Gradually sift in the flour and mix until fully incorporated. The mixture will appear dry; keep mixing or use your hands if needed.
- Shape the dough into balls, then gently press each ball down slightly.
- Arrange the cookies on the prepared baking sheet and bake for 17–20 minutes, or until golden brown.
Notes
- Customization: You can substitute dill with parsley or omit it entirely if you prefer a milder herb flavor.
- Cheese Variations: Replace mozzarella with Parmesan or a similar cheese for a sharper taste.
- Texture Tip: If the dough feels too dry, add a teaspoon of yogurt at a time until it comes together.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat before serving for the best texture.
- Serving Suggestions: Pair with tzatziki or a simple Greek salad for a complete experience.
