Spinach and Feta Cookies (Spanakopita Cookies) Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:(Servings: 12 cookies)
For the Dough:
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (115g) unsalted butter, softened
¼ cup (60ml) olive oil
1 large egg
2 tablespoons Greek yogurt
For the Filling:
1 ½ cups (100g) fresh spinach, finely chopped
½ cup (100g) crumbled feta cheese
¼ cup (25g) grated Parmesan cheese
1 small onion, finely diced
1 clove garlic, minced
1 tablespoon olive oil
½ teaspoon dried oregano
¼ teaspoon ground black pepper
1 egg yolk (for egg wash)
Sesame seeds or nigella seeds (optional, for topping)
Instructions
1. Prepare the Filling:
Heat 1 tablespoon of olive oil in a pan over medium heat.
Sauté the onion until soft, about 2-3 minutes, then add the garlic and cook for another 30 seconds.
Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
Stir in feta cheese, Parmesan cheese, oregano, and black pepper. Let the mixture cool.
2. Make the Dough:
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the butter and olive oil until creamy. Add the egg and Greek yogurt, mixing until combined.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cutter (about 2-3 inches in diameter) to cut out circles.
Place a teaspoon of the spinach-feta filling in the center of each circle. Fold the edges slightly or crimp them like empanadas.
Brush the tops with egg yolk and sprinkle with sesame or nigella seeds if desired.
4. Bake the Cookies:
Arrange the cookies on the baking sheet and bake for 18-22 minutes, or until golden brown.
Let them cool slightly before serving.
Tips:
If using frozen spinach, thaw and drain it well to remove excess moisture.
Add a pinch of nutmeg for extra depth of flavor.
Substitute feta with ricotta for a creamier texture.
Serve with tzatziki or honey for a sweet-savory contrast
Serving & Storage:
Enjoy warm or at room temperature as a snack, appetizer, or side dish.
Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition (Per Cookie, Approximate):
Calories: 120
Protein: 4g
Carbohydrates: 12g
Fat: 6g
Fiber: 1g
Sodium: 180mg