Spinach and Feta Cookies (Spanakopita Cookies)
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Yield: 12-15 cookies
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Mediterranean, Greek
- Diet: Vegetarian
Ingredients
For the filling:
1 egg, lightly beaten
4 tbsp olive oil (or melted butter)
1/4 cup Greek yogurt
1 ½ cups chopped baby spinach
1 tbsp chopped dill
Instructions
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Prepare the spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 3-4 minutes. Let cool and squeeze out excess moisture.
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Mix the dough: In a large bowl, combine the egg, olive oil (or melted butter), Greek yogurt, and chopped dill. Stir until smooth, then add the cooked spinach and mix until well combined.
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Form the cookies: If needed, add flour or breadcrumbs to thicken the dough. Use your hands or a spoon to form small rounds of dough, about 1 to 1 ½ inches in diameter, and place them on a parchment-lined baking sheet.
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Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 12-15 minutes, or until golden and crisp.
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Serve: Let cool slightly before serving. Enjoy warm or at room temperature as a snack or appetizer.
Notes
Frozen Spinach: Frozen spinach can be used, but make sure to thaw and drain it thoroughly to prevent sogginess.
Substituting Feta: You can substitute feta with ricotta, cottage cheese, or cream cheese for a different texture.
Crispier Cookies: Brush the tops with olive oil or melted butter before baking for extra crispiness.
