Spinach and Feta Cookies

Description

Spinach and Feta Cookies are savory, cheesy bites that are soft on the inside with lightly crisp golden edges. Despite the name “cookies,” these are delicious savory biscuits made with fresh spinach, tangy feta cheese, herbs, and Parmesan, making them perfect as an appetizer, snack, brunch item, or healthy side dish. The combination of tender spinach, creamy feta, and aromatic garlic creates a Mediterranean-inspired flavor that’s both comforting and satisfying. Ready in under 35 minutes, these savory cookies are easy to prepare and pair wonderfully with soups, salads, eggs, or your favorite dipping sauce. Whether you’re serving them at a party, packing them for lunch, or enjoying them fresh from the oven, these flavorful bites are guaranteed to become a family favorite.

Ingredients For the Cookie Dough

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ cup unsalted butter, softened
• 1 large egg
• ½ cup plain Greek yogurt
• 1 tablespoon olive oil

For the Filling

• 2 cups fresh spinach, finely chopped
• 1 cup crumbled feta cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

For Topping

• Extra Parmesan cheese
• Sesame seeds (optional)

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Wash the spinach thoroughly and pat it completely dry with paper towels. Finely chop the spinach and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, oregano, and onion powder.

In another bowl, beat the softened butter until creamy. Add the egg, Greek yogurt, and olive oil, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms.

Fold in the chopped spinach, feta cheese, Parmesan cheese, minced garlic, and parsley. Mix gently until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Lightly flatten each cookie with the back of a spoon and sprinkle with extra Parmesan cheese and sesame seeds if desired.

Bake for 18–22 minutes, or until the cookies are lightly golden around the edges and cooked through.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Serve warm as an appetizer or alongside soup, salad, or your favorite Mediterranean meal.

Tips & Notes

• Squeeze out as much moisture as possible from the spinach to prevent soggy cookies.
• Frozen spinach may be used, but thaw and drain it thoroughly first.
• Freshly grated Parmesan provides the best flavor.
• Add chopped sun-dried tomatoes for extra Mediterranean flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven or air fryer for a crisp exterior.
• These cookies freeze well for up to 2 months.

Q&A

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out all excess liquid before adding it to the dough.

Can I substitute feta cheese?
Yes. Goat cheese, ricotta, or shredded mozzarella are excellent alternatives.

Can I make these gluten-free?
Absolutely. Replace the all-purpose flour with a quality 1:1 gluten-free baking flour.

What can I serve with Spinach and Feta Cookies?
They’re delicious with tomato soup, Greek salad, tzatziki, hummus, or as part of a brunch platter.

Servings & Nutrition

Servings: 12 cookies

Approximate Nutrition Per Serving:

• Calories: 165
• Protein: 6g
• Carbohydrates: 15g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 310mg
• Fiber: 1g
• Natural Sugar: 1g (primarily from spinach and yogurt)
• Added Sugar: 0g