Spinach + Feta Cookies (Spanakopita Cookies)

These Spinach + Feta Cookies, inspired by the flavors of Spanakopita, offer a savory twist on the classic Greek spinach pie but in a soft, flavorful, handheld cookie form. Packed with baby spinach, tangy feta, and a hint of Greek yogurt, these cookies are perfect as a snack, appetizer, or even a quick breakfast. They’re light, herby, and full of Mediterranean goodness—ideal for those who love savory baked treats!

INGREDIENTS:

1 egg, lightly beaten

4 tablespoons olive oil (or melted butter)

¼ cup Greek yogurt

1 ½ cups chopped baby spinach

¾ cup crumbled feta cheese

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon dried oregano or thyme

½ teaspoon black pepper

¼ teaspoon garlic powder (optional, for extra flavor)

1 tablespoon chopped fresh dill (optional)

DIRECTIONS:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Wet Ingredients:

In a large mixing bowl, whisk together the egg, olive oil (or butter), and Greek yogurt until smooth.

3. Add the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, salt, black pepper, oregano, and garlic powder.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Fold in the Spinach & Feta:

Gently stir in the chopped spinach, crumbled feta cheese, and fresh dill (if using).

The dough will be soft but slightly sticky.

5. Shape & Bake:

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten slightly with the back of a spoon or your fingers.

Bake for 12–15 minutes, or until the cookies are golden around the edges and slightly firm.

6. Cool & Serve:

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Serve warm or at room temperature as a snack, side dish, or appetizer.