These cookies definitely give off all the Greek flavors with the spinach, feta, scallions and dill. They are crunchy on the outside and soft and pillowy on the inside. I’m also not lying when I tell you they flew off the counter at my house and disappeared so quickly. I was definitely left wanting more. Solution: double the batch next time!
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Spinach + Feta Cookies (Spanakopita Cookies)
- 1 egg, lightly beaten
- 4 tbs olive oil (or melted butter)
- 1/4 cup Greek yogurt
- 1½ cups chopped baby spinach
- 1 tbs chopped dill
- 1 tbs chopped scallions
- salt and pepper to taste
- 4 oz feta cheese, crumbled
- 1/3 cup shredded mozzarella
- 1 cup self rising flour
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Preheat oven to 350℉ Line a baking sheet or cookie sheet with parchment paper.
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In a large bowl whisk together the egg, oil and yogurt until smooth. Add in the spinach, dill, scallions, salt and pepper to taste, feta, mozzarella and mix to combine. Next SIFT in the flour and mix to combine. Mixture will look dry but keep mixing to incorporate everything – you can use your hands if necessary. Form balls and press down slightly. Bake until golden about 17-20 minutes.
If you don’t have self rising flour use this instead:
1 cup flour of choice with 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt
Calories: 113kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.3mg