Savory Spinach and Feta Cookies

Savory Spinach and Feta Cookies are a delicious twist on traditional cookies, combining tender spinach, tangy feta, melty mozzarella, fresh dill, and green onions in a soft, cheesy baked bite. Inspired by the flavors of Greek spanakopita, these savory cookies are easy to prepare and make a wonderful snack, appetizer, breakfast addition, or side for soup and salad.

The dough comes together with simple pantry ingredients, Greek yogurt, and olive oil or melted butter. After baking, the cookies develop lightly golden edges while staying soft and flavorful inside, making them perfect for serving warm or packing for later.

Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–33 minutes
Servings: 12 cookies

Ingredients

Base Dough & Wet Ingredients

1 cup self-rising flour
1 large egg, lightly beaten
4 tablespoons olive oil or melted butter
¼ cup Greek yogurt

Greens, Cheese & Seasoning

1½ cups baby spinach, finely chopped
4 ounces feta cheese, crumbled
⅓ cup shredded mozzarella cheese
1 tablespoon fresh dill, finely chopped
1 tablespoon scallions or green onions, finely chopped
Salt and freshly ground black pepper, to taste

Flour Alternative

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Instructions

Prepare the Spinach

Wash the baby spinach and dry it thoroughly. Finely chop the spinach into small pieces so it distributes evenly throughout the dough.

If the spinach is particularly wet, gently squeeze it with paper towels or a clean kitchen towel. Removing excess moisture is important because too much water can make the cookie dough sticky and affect the final texture.

Prepare the Dough

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

In a large mixing bowl, combine the self-rising flour, beaten egg, olive oil or melted butter, and Greek yogurt.

Stir gently until the ingredients begin to form a soft dough. Avoid overmixing, as excessive mixing can make the cookies dense instead of tender.

If using all-purpose flour instead of self-rising flour, combine the flour with the baking powder and salt before adding it to the wet ingredients.

Add the Spinach and Cheese

Add the chopped spinach, crumbled feta, shredded mozzarella, fresh dill, and scallions to the dough.

Season lightly with black pepper and a small amount of salt. Be careful with the salt because feta can already be quite salty.

Fold everything together with a spatula or wooden spoon until the spinach, herbs, and cheeses are evenly distributed.

The finished dough should be soft and slightly sticky but firm enough to scoop. If it feels excessively wet, add a small amount of flour, one tablespoon at a time.

Shape the Cookies

Using a tablespoon or small cookie scoop, portion the dough into approximately 12 portions.

Place each portion on the prepared baking sheet, leaving a little space between them.

Gently flatten each dough portion with your fingers or the back of a spoon. These cookies do not need to be perfectly round; a rustic shape works beautifully.

Bake Until Golden

Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the cookies are lightly golden around the edges and cooked through.

The exact baking time can vary depending on the size and thickness of the cookies.

Avoid overbaking them, as the goal is a tender, soft interior with lightly crisp edges.

Cool and Serve

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.

Transfer them to a wire rack if desired and serve warm or at room temperature.

They are especially delicious with a spoonful of Greek yogurt, tzatziki, or a fresh Mediterranean salad.

Tips

Remove Excess Spinach Moisture

Spinach releases water during baking. If the chopped spinach is very wet, squeeze out as much excess moisture as possible before adding it to the dough.

Do Not Overmix the Dough

Mix just until the ingredients come together. Overworking the dough can develop too much gluten and result in firmer cookies.

Use Good-Quality Feta

Creamy block feta generally gives these cookies a richer flavor and better texture than very dry pre-crumbled varieties.

Adjust the Salt Carefully

Feta provides plenty of salty flavor. Taste the mixture before adding much additional salt, especially if using salted butter instead of olive oil.

Keep the Cookies Similar in Size

Try to portion the dough evenly so all the cookies finish baking at approximately the same time.

Do Not Flatten Too Much

A gentle flattening is enough. Keeping the cookies slightly thick helps maintain their soft, tender centers.

Use Fresh Dill When Possible

Fresh dill adds a bright flavor that complements both spinach and feta. Dried dill can work in a pinch, but use a smaller amount because dried herbs are more concentrated.

Watch the Final Minutes

The cookies are ready when the edges are lightly golden and the tops look set. They should not become deeply browned.

Variations

Greek Herb Version

Add ½ teaspoon dried oregano along with the dill for a stronger Greek-inspired flavor.

Garlic Spinach Cookies

Add one small finely minced garlic clove or ½ teaspoon garlic powder to the dough for an extra savory note.

Extra Cheesy Version

Increase the mozzarella slightly and add a small sprinkle of Parmesan to the tops before baking.

Spicy Feta Cookies

Add ¼ teaspoon red pepper flakes or a pinch of cayenne pepper to give the cookies a gentle kick.

Sun-Dried Tomato Version

Finely chop 2 tablespoons oil-packed sun-dried tomatoes and fold them into the dough with the spinach and cheese.

Mediterranean Olive Version

Add 2 tablespoons finely chopped Kalamata olives. Reduce the added salt because both olives and feta contribute significant saltiness.

Whole-Wheat Version

Replace up to half of the all-purpose flour with whole-wheat flour. The cookies will have a slightly heartier texture and nuttier flavor.

Herbed Yogurt Dip

Serve the finished cookies with Greek yogurt mixed with lemon juice, dill, garlic, and black pepper for an easy dipping sauce.

Q&A

Are these spinach and feta cookies sweet?

No. These are savory cookies designed more like soft cheese-and-herb biscuits or savory bites. They contain no added sugar.

Can I use frozen spinach?

Yes. Thaw the spinach completely and squeeze out as much liquid as possible before chopping and adding it to the dough.

Can I use regular flour instead of self-rising flour?

Yes. Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.

Can I use butter instead of olive oil?

Yes. Melted butter works well and gives the cookies a richer, slightly buttery flavor. Allow the butter to cool slightly before mixing it with the egg.

Can I make these cookies without mozzarella?

Yes. You can replace the mozzarella with additional feta or another mild melting cheese. The texture may be slightly different.

How should I store leftover cookies?

Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

Can I freeze them?

Yes. Once completely cooled, place the cookies in a freezer-safe container with parchment between the layers. Freeze for up to 2 months and thaw before reheating.

How should I reheat them?

Warm them in a 350°F (175°C) oven for several minutes until heated through. This helps restore their soft texture and lightly crisp edges.

Nutrition

Approximate nutrition per cookie, based on 12 cookies and using olive oil:

Calories: 145 kcal
Protein: 5 g
Carbohydrates: 11 g
Fat: 9 g
Saturated Fat: 3 g
Fiber: 1 g
Sugar: 1 g
Sodium: 300 mg

Nutrition values are estimates and can vary depending on the type of flour, cheese, yogurt, and fat used.

Conclusion

These Savory Spinach and Feta Cookies bring the flavors of a Greek-inspired spinach pie into a simple handheld treat. The combination of salty feta, creamy mozzarella, fresh dill, spinach, and tender yogurt-based dough makes every bite flavorful and satisfying.

Serve them warm as an appetizer, enjoy them with breakfast, or pair them with soup or salad for an easy Mediterranean-inspired meal