Delicious Spinach and Feta Cookies
These Delicious Spinach and Feta Cookies are savory, soft, and packed with Mediterranean-inspired flavor. Think of them as a fun cookie-shaped version of spinach pie, combining tender spinach, tangy feta, creamy mozzarella, fresh dill, and green onions in a simple homemade dough. They are perfect as a snack, appetizer, lunchbox addition, or side dish.
Unlike sweet cookies, these savory bites are rich, cheesy, and herb-filled. The outside becomes lightly golden during baking, while the inside stays soft and flavorful. They are easy to prepare with everyday ingredients and taste wonderful warm or at room temperature.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: About 35–40 minutes
Servings: 12–16 cookies
Difficulty: Easy
Ingredients
Produce & Dairy
1½ cups baby spinach, finely chopped
4 ounces feta cheese, approximately ¾ cup, crumbled
â…“ cup mozzarella cheese, shredded
¼ cup plain Greek yogurt
1 large egg, lightly beaten
Pantry Staples
1 cup self-rising flour
4 tablespoons olive oil or melted butter
Herbs & Seasonings
1 tablespoon fresh green onions, finely chopped
1 tablespoon fresh dill, chopped
A pinch of salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking.
Begin by preparing the spinach. Wash the baby spinach well and dry it thoroughly. Excess water can make the dough wet, so pat the spinach dry with a clean kitchen towel or paper towel before chopping it finely.
Place the chopped spinach into a large mixing bowl. Add the crumbled feta cheese, shredded mozzarella, chopped green onions, and fresh dill. Stir everything together gently so the ingredients are evenly distributed.
In a separate bowl, lightly beat the egg. Add the Greek yogurt and olive oil or melted butter, then whisk until smooth and combined.
Pour the wet mixture into the bowl containing the spinach and cheese mixture. Add the self-rising flour, a small pinch of salt, and freshly ground black pepper.
Stir the mixture with a spoon or spatula until a soft dough forms. The dough should be thick enough to scoop and shape but should still feel slightly moist because of the spinach, yogurt, and cheese.
Be careful not to overmix. Stir only until the flour has been incorporated and the ingredients are evenly combined. Overmixing can make the finished cookies dense.
Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking sheet. Leave a little space between each cookie.
Gently shape each portion into a round mound and flatten it slightly with the back of a spoon. These cookies do not spread as much as traditional sweet cookies, so shaping them before baking helps create an attractive final shape.
Bake for approximately 18–22 minutes, or until the cookies are lightly golden around the edges and feel set on top.
Remove the baking sheet from the oven and allow the cookies to rest for about 5 minutes. Then transfer them to a wire rack or serving plate.
Serve warm for the best cheesy texture, or allow them to cool completely and enjoy them later as a portable snack.
Tips
Dry the spinach well
This is one of the most important steps. Spinach naturally contains a lot of moisture, and excess water can make the dough too loose. Thoroughly dry the leaves before chopping.
Do not add too much salt
Feta cheese is naturally salty, so start with only a small pinch of salt. Taste is difficult to adjust once the dough is mixed, so it is better to use less rather than too much.
Use self-rising flour
Self-rising flour provides the flour and leavening needed to create a lighter cookie. If you only have all-purpose flour, you can make a substitute by combining 1 cup all-purpose flour with approximately 1½ teaspoons baking powder and ¼ teaspoon salt.
Finely chop the spinach
Small pieces distribute more evenly throughout the dough and make the cookies easier to shape. Large spinach leaves can create uneven texture.
Use room-temperature ingredients when possible
Greek yogurt and eggs mix more smoothly when they are not extremely cold. This can help create a more even dough.
Choose good-quality feta
A creamy feta packed in brine generally has a better texture and flavor than very dry pre-crumbled feta. Crumbling your own feta can make a noticeable difference.
Avoid overmixing
Once the flour is added, mix only until no dry flour remains. Too much mixing can make the cookies tough.
Keep the cookies evenly sized
Using a scoop helps every cookie bake at the same rate. Aim for similar portions so some cookies do not become dry while others remain underbaked.
Watch the baking time
Every oven is slightly different. Start checking the cookies around 18 minutes. They should be lightly golden and firm enough to hold together but still soft inside.
Variations
Classic Spanakopita Style
Increase the dill slightly and add a little more chopped green onion. You can also add a small amount of finely chopped parsley for a stronger Greek-inspired flavor.
Garlic Spinach and Feta Cookies
Add 1 small minced garlic clove or ½ teaspoon garlic powder to the dough. Garlic works beautifully with spinach, feta, and dill.
Spicy Feta Cookies
Add a pinch of red pepper flakes or a small amount of finely chopped chili. This gives the cookies a gentle heat without overpowering the other flavors.
Extra Cheesy Version
Increase the mozzarella to ½ cup for a softer, cheesier center. You can also sprinkle a little mozzarella over the tops before baking.
Mediterranean Herb Version
Add chopped parsley, oregano, or basil along with the dill. This creates a more herb-forward flavor.
Sun-Dried Tomato Version
Add 2–3 tablespoons of finely chopped sun-dried tomatoes. Their sweet and tangy flavor pairs wonderfully with feta and spinach.
Olive and Feta Version
Add finely chopped Kalamata olives for a briny Mediterranean flavor. Reduce or eliminate the added salt because both olives and feta contain plenty of sodium.
Whole Wheat Version
Replace part of the self-rising flour with whole wheat flour for a nuttier flavor. Keep at least half self-rising flour to maintain a lighter texture.
Mini Appetizer Cookies
Make smaller portions using a teaspoon or mini cookie scoop. Reduce the baking time slightly and serve them as bite-sized appetizers for parties.
Q&A
Are these cookies sweet?
No. These are savory cookies made with spinach, feta, mozzarella, herbs, and cheese. They are more similar to a small spinach pie or savory biscuit than a traditional sweet cookie.
Can I use frozen spinach?
Yes. Thaw the spinach completely and squeeze out as much liquid as possible before using it. Frozen spinach contains much more moisture than fresh spinach, so removing excess water is essential.
Can I use all-purpose flour instead of self-rising flour?
Yes. For each cup of all-purpose flour, add approximately 1½ teaspoons baking powder and ¼ teaspoon salt to create a substitute.
Can I make these without mozzarella?
Yes. You can leave it out or replace it with another mild melting cheese. However, mozzarella helps create a soft and slightly stretchy texture.
Can I use butter instead of olive oil?
Absolutely. Melted butter creates a richer flavor, while olive oil gives the cookies a more Mediterranean character.
Why is my dough too wet?
The spinach may contain too much water, or the yogurt may be particularly thin. Add a small amount of flour, one tablespoon at a time, until the dough is easy to scoop.
Why are my cookies dry?
They may have been baked too long or the dough may have contained too much flour. Measure carefully and remove the cookies once they are lightly golden.
Can I prepare the dough ahead of time?
Yes. Cover the dough and refrigerate it for several hours before baking. Allow it to sit briefly at room temperature if it becomes very firm.
Can I freeze these cookies?
Yes. Cool the baked cookies completely, then store them in an airtight freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
How do I reheat them?
Reheat in an oven or air fryer at a moderate temperature for a few minutes until warm. This helps restore the lightly crisp exterior.
What can I serve with spinach and feta cookies?
They pair well with Greek yogurt dip, tzatziki, tomato salad, cucumber salad, soup, or a simple Mediterranean-style platter.
Nutrition
Approximate nutrition per cookie, based on 14 cookies:
Calories: 110–140
Carbohydrates: 9–11g
Protein: 4–5g
Fat: 7–9g
Fiber: 1g
Sugar: 1–2g
Nutritional values are approximate and may vary depending on the exact type of feta, Greek yogurt, mozzarella, and whether olive oil or butter is used.
Conclusion
These Delicious Spinach and Feta Cookies are an easy and creative way to enjoy the classic combination of spinach, feta, and fresh herbs. Their soft texture, lightly golden exterior, and rich cheesy flavor make them perfect for almost any occasion.
They are simple enough for an everyday snack but attractive enough to serve as an appetizer when guests arrive. You can enjoy them warm from the oven, pack them for lunch, or prepare them ahead for a quick grab-and-go snack.
The recipe is also easy to customize. Add garlic, sun-dried tomatoes, olives, extra herbs, or a little chili to create your own favorite version. The key is to keep the spinach dry, avoid adding too much salt, and bake the cookies only until they are lightly golden.
Whether you serve them alongside soup, add them to a Mediterranean platter, or simply enjoy them with a cup of tea, these savory Spinach and Feta Cookies are a delicious change from ordinary snacks and a recipe worth making again and again.