Name: Feta Cookies (Spanakopita Cookies) Recipe
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 egg (lightly beaten); 4 tbsp olive oil (or melted butter); 1/4 cup Greek yogurt; 1½ cups chopped baby spinach; 1 tbsp chopped dill; 1 tbsp chopped scallions; 4 oz feta cheese (crumbled); 1/3 cup shredded mozzarella; 1 cup self-rising flour; Salt and pepper to taste

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I’m so excited to share this Feta Cookies (Spanakopita Cookies) Recipe with you because it’s one of my absolute favorites for bringing together the savory, fresh flavors of Greek spanakopita into a perfectly bite-sized treat. These cookies are crispy on the outside, tender and cheesy on the inside, and packed with spinach and herbs that add that classic Mediterranean touch I love. Whenever I make these, they disappear fast, whether it’s for a snack, appetizer, or part of a larger meal, and I’m sure you’ll feel the same way once you try them.

Why You’ll Love This Feta Cookies (Spanakopita Cookies) Recipe

What makes this recipe truly stand out for me is the wonderful flavor combination. The salty tang of feta cheese paired with the mild creaminess of mozzarella, fresh dill, and scallions all wrapped up with spinach gives these cookies a vibrant, herbaceous character that’s just irresistible. The balance between the soft, cheesy filling and the slightly crisp, golden exterior keeps every bite interesting and satisfying. It’s like enjoying all the deliciousness of a spanakopita but in a more casual, fun finger-food form.

Besides the amazing taste, I absolutely love how simple and quick this recipe is to put together. There’s no complicated dough or fiddly steps—just some basic mixing followed by baking. This makes it perfect for weeknight snacks, last-minute gatherings, or even a party where you want to wow guests with something a bit unexpected but easy to handle. Plus, these cookies are just the right size to serve as appetizers or to pack in a lunchbox. Honestly, every time I make them, they feel like a little bite of sunshine from the Mediterranean.

Ingredients You’ll Need

A close-up of small round savory muffins on a white marbled surface, with one muffin held by a woman's hand showing its inside. The muffins have a pale yellow color with green herb pieces and white cheese bits visible on the surface and inside. The muffins are slightly browned on top with a rough, textured crust and moist, crumbly interior filled with chopped green leaves and small white chunks. The woman's nails are painted bright red. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and essential, each contributing a unique element that defines the flavor and texture of these delicious cookies. From the creamy feta to the fresh herbs and spinach, every component brings something special to the table, creating a harmonious and colorful dish.

1 egg (lightly beaten): Acts as the glue that holds the cookies together while adding richness.
4 tablespoons olive oil (or melted butter): Adds moistness and a subtle fruity flavor that complements the cheese.
1/4 cup Greek yogurt: Gives the cookies a tender crumb and a slight tang that balances the richness.
1 1/2 cups chopped baby spinach: Provides freshness and a beautiful green color while boosting nutrition.
1 tablespoon chopped dill: Infuses the cookies with a classic herbaceous Greek flavor that’s hard to resist.
1 tablespoon chopped scallions: Adds a mild oniony bite that lifts the overall taste.
Salt and pepper (to taste): Essential for seasoning and enhancing every flavor.
4 ounces feta cheese (crumbled): The star ingredient, bringing tanginess and the iconic Greek cheese character.
1/3 cup shredded mozzarella: Offers melty creaminess and helps bind the filling.
1 cup self-rising flour: Creates a light, tender structure that holds everything together perfectly.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet or cookie sheet with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: In a large mixing bowl, whisk together the lightly beaten egg, olive oil (or melted butter), and Greek yogurt until you get a smooth, well-blended mixture. This combination creates a rich base that keeps your cookies moist and tender.

Step 3: Add the chopped baby spinach, dill, scallions, salt, and pepper to the wet ingredients. Give everything a good stir to evenly distribute the fresh herbs and greens throughout the batter.

Step 4: Crumble in the feta cheese and sprinkle the shredded mozzarella over the mix. Stir gently but thoroughly so the cheese is well combined but not overly broken down.

Step 5: Now sift in the self-rising flour. At first, the mixture may seem dry, but keep mixing—using your hands can help incorporate the flour fully. The dough should come together but remain a little crumbly, making it easy to shape.

Step 6: Form the dough into small balls, about the size of a heaping tablespoon, and gently press each one down slightly on the lined baking sheet. This helps ensure even cooking and that wonderful crispy edge.

Step 7: Bake your feta cookies in the preheated oven for about 17 to 20 minutes, or until they turn a beautiful golden color and smell heavenly. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.

Servings and Timing

This recipe makes approximately 13 feta cookies, perfect for sharing with family or friends. Prep time is about 10 minutes, and the bake time takes around 17 to 20 minutes. Overall, you’re looking at just about 25 to 30 minutes from start to finish. I often let them cool for 5 to 10 minutes before serving so they’re warm but not piping hot, which really lets their flavors shine.

How to Serve This Feta Cookies (Spanakopita Cookies) Recipe

A stack of four thick, round savory scones is shown, with a golden-brown crust mixed with green leafy herbs and white cheese bits throughout each scone. The scones have a soft, slightly rough texture with fresh herb pieces visible on top and scattered around. They are placed on a simple white marbled surface with a blurred blue and white cloth in the background. More scones are scattered around the main stack. Photo taken with an iphone --ar 4:5 --v 7

I love serving these feta cookies as an appetizer at casual get-togethers or holiday parties. They pair wonderfully with a side of tzatziki sauce or a simple Greek yogurt dip sprinkled with extra dill and lemon zest. For a more substantial snack, I’ll arrange them alongside a platter of olives, roasted red peppers, and fresh cherry tomatoes for a colorful Mediterranean spread.

Presentation-wise, I like to stack the cookies on a rustic wooden board or a bright ceramic platter and garnish with extra fresh dill sprigs and thin slices of scallion. It adds an inviting pop of greenery that looks as good as it tastes. These cookies are best served warm or at room temperature, making them easy to prepare ahead of time and bring out when guests arrive.

When it comes to drinks, a chilled glass of crisp white wine like Assyrtiko or Sauvignon Blanc complements the tanginess of the feta beautifully. If you prefer non-alcoholic options, a sparkling lemonade or a refreshing iced mint tea works perfectly. These feta cookies also make a lovely addition to brunches or light dinners, especially when paired with a mixed green salad and a drizzle of lemon vinaigrette.

Variations

I’ve had so much fun experimenting with variations on this Feta Cookies (Spanakopita Cookies) Recipe. For instance, you can swap the baby spinach for kale or arugula if you want a slightly peppery bite. If fresh dill isn’t handy, dried dill works too—just use a bit less to avoid overpowering the other flavors.

If you’re gluten-free, I recommend trying a blend of gluten-free self-rising flour or making your own with gluten-free flour and baking powder. I haven’t tried a fully vegan version yet, but substituting the egg with a flax or chia egg and using vegan cheese alternatives might work well if you want to give it a go.

Another fun twist is adding a pinch of smoked paprika or chili flakes to the dough for a subtle smokiness or heat, which contrasts beautifully with the creamy cheese. You can also bake these on mini muffin tins to give them more shape or even pan-fry them lightly for a crispier crust. The possibilities are endless, and I encourage you to make it your own.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I store them in an airtight container in the refrigerator. They keep really well for up to 3 days. I usually layer them with parchment paper or wax paper to prevent sticking and preserve their texture. This makes it easy to grab one or two as a quick snack during the week.

Freezing

Yes, these feta cookies freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, about 1 to 2 hours. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to 2 months. Just remember to thaw them in the fridge overnight before reheating for best results.

Reheating

The best way to reheat these spanakopita cookies is in a preheated oven at 325 degrees Fahrenheit for about 8 to 10 minutes to regain their crisp exterior while warming the inside evenly. Avoid microwaving if you can, since that tends to make them soggy. If you’re in a hurry, a quick toast in a skillet over medium heat works nicely too, just watch carefully to prevent burning.

FAQs

Can I make these feta cookies ahead of time?

Absolutely! These cookies are perfect for making a day ahead. You can refrigerate the dough until ready to bake or bake them fully and store in the fridge. They reheat incredibly well, so you can enjoy fresh-tasting bites whenever you want.

What can I substitute for self-rising flour?

If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This will create the right leavening effect for the cookies.

Can I add other vegetables to the dough?

Yes! Finely diced or grated vegetables like zucchini or bell peppers can be great additions but be sure to squeeze out excess moisture first to avoid sogginess. This keeps the dough from getting too wet and helps maintain that perfect texture.

Are these cookies suitable for kids?

Definitely! Kids often love these because of their cheesy goodness and manageable size. The mild flavors of spinach and dill complement the cheese without being overpowering, making them an excellent finger food for little ones.

Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt is best because it’s thicker and creamier, which helps give the cookies structure and moisture. If you use regular yogurt, try straining it through a cheesecloth to remove some liquid and achieve similar consistency.

Conclusion

I can’t recommend this Feta Cookies (Spanakopita Cookies) Recipe enough because it’s one of those rare dishes that combines simplicity, incredible flavor, and versatility all in one. Whether you’re looking for a quick homemade snack, a show-stopping appetizer, or a flavorful side for your meals, these cookies never disappoint. I hope you try making them soon and enjoy every cheesy, herbaceous bite as much as I do!