Description
These Spinach Feta Cookies, also known as Spanakopita Cookies, are a delightful twist on the classic Greek spanakopita. Combining fresh spinach, tangy feta, and creamy cheese all wrapped in flaky puff pastry, these bite-sized treats are perfect as appetizers or savory snacks. Easy to prepare and bursting with Mediterranean flavors, they make for an impressive yet simple dish to serve at gatherings or enjoy any time.
Ingredients
Scale
Filling
- 2 cups fresh spinach, chopped (approximately 60 grams)
- 1 cup feta cheese, crumbled (approximately 150 grams)
- 1/2 cup cream cheese, softened (approximately 120 grams)
- 1/2 cup all-purpose flour (approximately 60 grams)
- 1/4 cup olive oil (approximately 60 ml)
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Pastry
- 1 sheet puff pastry, thawed
- Olive oil for brushing
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the filling: In a mixing bowl, combine the chopped spinach, crumbled feta cheese, and softened cream cheese. Mix these ingredients thoroughly until they form a uniform mixture.
- Add seasonings and binders: To the spinach mixture, add the all-purpose flour, olive oil, egg, garlic powder, onion powder, black pepper, salt, and chopped dill. Stir everything together until well combined, forming the cookie filling.
- Roll out the pastry: Lightly flour your work surface and roll out the thawed puff pastry sheet to about 1/8 inch thickness, ensuring it’s an even layer for consistent baking.
- Cut the pastry: Using a knife or pizza cutter, slice the rolled pastry into squares or circles roughly 3 to 4 inches in size, creating the bases for your cookies.
- Fill the cookies: Place a generous tablespoon of the prepared spinach filling in the center of each pastry piece, careful not to overfill to avoid leakage during baking.
- Shape the cookies: Fold each pastry piece over the filling to form a triangle or half-moon shape. Seal the edges gently using a fork or your fingers to keep the filling inside while baking.
- Prepare for baking: Arrange the folded cookies on the lined baking sheet. Brush the tops lightly with olive oil to give them a beautiful golden color when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed up and turns golden brown on top.
- Cool and serve: Once baked, remove the cookies from the oven and allow them to cool for a few minutes on a wire rack before serving to enhance flavor and texture.
Notes
- Make sure to squeeze out excess moisture from the spinach before mixing to avoid soggy pastries.
- Use fresh dill if possible for the best aromatic flavor; dried dill can be substituted.
- The cookies can be made ahead and frozen before baking—just add a few extra minutes to the baking time when cooking from frozen.
- For a crispier crust, you can brush the edges with a beaten egg before sealing instead of olive oil.
- Serve these cookies warm or at room temperature as a savory snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie (approximately 35 grams)
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: spinach feta cookies, spanakopita cookies, Greek appetizers, savory pastries, puff pastry snacks
