Savory Spinach and Feta Cookies
These savory cookies are a twist on the classic spinach and feta pairing found in Greek cuisine. Buttery and tender, with pockets of salty feta, fresh spinach, and Mediterranean herbs, they’re like a cross between a scone and a biscuit — but shaped like a cookie! Perfect with tea, soups, or as a snack board addition.
Time:
Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes
Servings: 16 small cookies
Ingredients:
1½ cups (180g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp black pepper
½ tsp dried oregano (or thyme)
4 tbsp (60g) cold unsalted butter, cubed
¾ cup fresh spinach, finely chopped (lightly packed)
½ cup (75g) crumbled feta cheese
1 egg
3 tbsp plain Greek yogurt (or sour cream)
1 tbsp olive oil
Optional: 1 tbsp chopped dill or chives
Instructions:
1. Preheat oven:
Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper.
2. Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, oregano.
3. Cut in the butter:
Add cubed cold butter and cut into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Add spinach and feta:
Stir in the chopped spinach, feta, and herbs if using.
5. Combine wet ingredients:
In a small bowl, whisk together egg, yogurt, and olive oil.
Pour into the dry mixture and mix until a soft dough forms (don’t overmix).
6. Shape the cookies:
Scoop out dough (about 1½ tbsp per cookie) and place on the tray.
Flatten gently with your fingers or the back of a spoon.
7. Bake:
Bake for 18–20 minutes, or until lightly golden on the edges.
Cool slightly before serving.
Notes & Tips:
Use frozen spinach: Thaw, squeeze out excess moisture, and chop.
Want extra sharpness? Add a tablespoon of grated parmesan.
Add a pinch of chili flakes for heat or za’atar for extra flavor.
Store in an airtight container for up to 3 days or freeze for up to 1 month.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes, use a 1:1 gluten-free flour blend and a pinch of xanthan gum for best results.
Q: Can I substitute feta?
A: You can use goat cheese or crumbled queso fresco, but feta offers the best saltiness and texture.
Q: Are these like crackers?
A: No—they’re softer, more like a mini biscuit or soft scone with a savory twist.
Nutritional Information
Calories 100 kcal
Protein 3.5 g
Carbs 9 g
Fat 6 g
Fiber 0.5 g
Sodium 170 mg