Spinach and feta is a combination that feels like home—earthy, tangy, and absolutely irresistible. But what if we took the essence of spanakopita and gave it a modern, bite-sized twist? Enter Spinach and Feta Spanakopita Cookies! These savory “cookies” pack all the classic flavors of spanakopita into golden, flaky bites that are perfect for parties or snacks.
The first time I made these, I wanted something that had the flaky charm of puff pastry but in a fun, cookie-sized portion. The spinach-feta filling pairs beautifully with buttery pastry, and they’re as delightful to eat as they are to make.
What I love most about these cookies is how versatile they are. Serve them as an appetizer, a savory brunch treat, or even a midday snack. Let’s dive into this recipe for Spinach and Feta Spanakopita Cookies and transform a Greek classic into a new favorite.
The Spinach and Feta Spanakopita Cookies are a savory twist on the classic Greek spanakopita, combining flaky puff pastry with a creamy spinach-feta filling. These bite-sized treats are easy to make and perfect for parties, snacks, or brunch.
With all the flavor of spanakopita in a fun, handheld form, they’re guaranteed to impress.
An Exciting Story:
The first time I served these Spinach and Feta Spanakopita Cookies, they were the first thing to disappear from the appetizer table. My husband loved their buttery, flaky texture, and my kids enjoyed the cheesy filling. Now, they’re a go-to whenever we entertain or just want a little taste of Greece at home.
Why These Spinach and Feta Spanakopita Cookies?
- Flaky and Buttery: Puff pastry makes these irresistible.
- Savory and Flavorful: Spinach, feta, and herbs create a classic, rich filling.
- Easy to Make: Simple steps with impressive results.
- Perfect for Any Occasion: Great for appetizers, brunch, or snacks.
- Bite-Sized and Fun: All the flavor of spanakopita in a cookie-sized treat.
What You Need for Spinach and Feta Spanakopita Cookies
- For the Filling:
- 1 cup fresh spinach, finely chopped (or ½ cup thawed frozen spinach, squeezed dry)
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 large egg, beaten
- ¼ tsp ground nutmeg
- Salt and freshly cracked black pepper, to taste
- For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional Garnishes:
- Sesame seeds
- Fresh parsley, chopped
How to Make Spinach and Feta Spanakopita Cookies
- Prepare the Filling:
- In a medium bowl, mix together the spinach, feta cheese, ricotta cheese, garlic, dill, and nutmeg. Add the beaten egg and stir until fully combined. Season with salt and pepper to taste.
- Prepare the Puff Pastry:
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut the pastry into 2-inch circles using a cookie cutter or a small glass.
- Assemble the Cookies:
- Place a small dollop (about 1 tsp) of filling in the center of each pastry circle. Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly and seal with the tines of a fork.
- Brush and Garnish:
- Transfer the filled cookies to a parchment-lined baking sheet. Brush each cookie with the beaten egg wash. Sprinkle with sesame seeds, if desired.
- Bake:
- Preheat your oven to 375°F (190°C). Bake the cookies for 15-20 minutes, or until golden brown and puffed.
- Serve:
- Let the cookies cool slightly before serving. Garnish with fresh parsley for a burst of color.
Tips for Spinach and Feta Spanakopita Cookies
- Don’t Overfill: A small amount of filling ensures the cookies seal properly and don’t leak during baking.
- Use Cold Pastry: Keep the puff pastry cold to maintain its flaky texture.
Substitutions and Variations:
- Use Phyllo Dough: For a more traditional spanakopita feel, use layers of phyllo dough instead of puff pastry.
- Try a Different Cheese: Swap feta for goat cheese or Parmesan for a unique flavor.
- Add Protein: Mix in cooked, crumbled sausage or ground beef for a heartier filling.
Make a Healthier Version:
- Use whole-wheat phyllo dough for added fiber.
- Replace ricotta with Greek yogurt for a lighter filling.
- Add more vegetables like finely chopped zucchini or onions to boost nutrients.
Closing for Spinach and Feta Spanakopita Cookies:
And there you have it—Spinach and Feta Spanakopita Cookies that bring the flavors of Greece into your kitchen in a fun, modern way. These flaky, savory treats are sure to be a hit at your next gathering or family dinner. Let us know how yours turn out, and don’t forget to explore more of our creative appetizer recipes!
Frequently Asked Questions for Spinach and Feta Spanakopita Cookies
- Can I make these ahead of time?
Yes, assemble them and refrigerate for up to 24 hours before baking. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze these?
Yes, freeze unbaked cookies on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time. - What pairs well with these cookies?
Serve with tzatziki sauce, a Greek salad, or a side of hummus. - Can I use frozen spinach?
Absolutely, just thaw and squeeze out as much moisture as possible before mixing. - What if I don’t have puff pastry?
Phyllo dough or crescent roll dough are great alternatives. - Can I make them bite-sized?
Yes, use a smaller cookie cutter and reduce the filling for mini versions. - How do I keep the pastry flaky?
Work quickly with the pastry and chill it if it becomes too warm. - What’s a fun serving idea?
Arrange on a platter with a bowl of tzatziki sauce in the center for dipping. - Can I add spices to the filling?
Yes, a pinch of red chili flakes or sumac adds extra flavor. - Why is my pastry soggy?
Ensure the spinach is well-drained and don’t overfill the cookies. - What’s a creative twist?
Add a drizzle of honey or a sprinkle of crushed walnuts for a sweet-savory variation.
Spinach and Feta Spanakopita Cookies
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Filling:
1 cup 1 fresh spinach, finely chopped (or ½ cup thawed frozen spinach, squeezed dry)
½ cup crumbled feta cheese
¼ cup ricotta cheese
1 clove 1 garlic, minced
1 tbsp 1 fresh dill, chopped (or 1 tsp dried dill)
1 large 1 egg, beaten
¼ tsp ground nutmeg
Salt and freshly cracked black pepper, to taste
- For the Pastry:
1 sheet 1 puff pastry, thawed
1 1 egg, beaten (for egg wash)
- Optional Garnishes:
Sesame seeds
Fresh parsley, chopped
Directions
- Prepare the Filling:
- In a medium bowl, mix together the spinach, feta cheese, ricotta cheese, garlic, dill, and nutmeg. Add the beaten egg and stir until fully combined. Season with salt and pepper to taste.
- Prepare the Puff Pastry:
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut the pastry into 2-inch circles using a cookie cutter or a small glass.
- Assemble the Cookies:
- Place a small dollop (about 1 tsp) of filling in the center of each pastry circle. Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly and seal with the tines of a fork.
- Brush and Garnish:
- Transfer the filled cookies to a parchment-lined baking sheet. Brush each cookie with the beaten egg wash. Sprinkle with sesame seeds, if desired.
- Bake:
- Preheat your oven to 375°F (190°C). Bake the cookies for 15-20 minutes, or until golden brown and puffed.
- Serve:
- Let the cookies cool slightly before serving. Garnish with fresh parsley for a burst of color.
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