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Spinach and Feta Spanakopita Cookies

These Spinach and Feta Spanakopita Cookies are savory, snackable delights that offer the classic flavors of spanakopita in a bite-sized form, perfect for parties or cozy nights in.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Appetizer, Party Food, Snack
Cuisine: Greek, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour or use gluten-free flour for a variation
  • 1/2 cup unsalted butter softened
  • 1/2 cup Greek yogurt or sour cream
  • 1 teaspoon garlic powder optional, for added flavor
  • 1 teaspoon oregano optional, for added flavor
Filling
  • 1 cup frozen spinach thawed and well-drained
  • 1 cup feta cheese crumbled
  • 1 large egg to bind the filling
  • 1/4 cup fresh dill chopped, optional for variation
  • 1/4 cup lemon zest for a citrus variation, optional
  • pinch red pepper flakes optional for a spicy variation

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the flour, garlic powder, oregano, softened butter, and Greek yogurt until a dough forms.
  3. Chill the dough in the refrigerator for 20 minutes.
  4. In another bowl, combine the drained spinach, crumbled feta, egg, and any optional fillings like dill or lemon zest.
Baking
  1. Roll the chilled dough into small balls and flatten them to form circles.
  2. Place a spoonful of the spinach and feta filling on one half of each dough circle and fold the other half over to enclose the filling.
  3. Place the cookies on a baking sheet lined with parchment paper.
  4. Brush the tops lightly with olive oil.
  5. Bake in the preheated oven for 12-15 minutes, or until golden brown.
Serving
  1. Let the cookies cool slightly before serving. They can be enjoyed warm or at room temperature.
  2. Store leftovers in an airtight container or refrigerate for up to two days.

Notes

Feel free to customize the filling to suit your taste. For instance, add chopped olives for extra flavor, or use chickpea flour in the dough for a gluten-free option.