Tasty Spinach and Feta Cookies

These soft, crumbly treats turn traditional Greek spanakopita into something completely different. Fresh spinach mixed with sharp feta and fragrant herbs makes savory bites that pack all the true Mediterranean flavors in a new way. Working with these items reminds me of cooking in my grandma's kitchen, where fresh herbs and baking pastries made the whole house smell amazing.

The first time I tried making these cookies, I couldn't believe how such basic ingredients made something so weirdly tasty. I keep coming back to this recipe because of how the feta gets a bit melty while baking, creating little pockets of saltiness throughout.

Key Ingredients

• Baby spinach: Pick fresh, vibrant green ones with no yellow spots for top taste and nutrients.
• Feta cheese: Real Greek sheep's milk feta gives you the most genuine tang and smooth feel.
• Fresh dill: Go for bright, feathery bits that aren't droopy for the strongest flavor.
• Self-rising flour: This particular flour helps everything puff up nicely and keeps each bite tender.

Crafting Spanakopita Cookies

First Steps:

Rinse your spinach really well under cool water. Pat it dry with kitchen towels to get rid of extra water. Roughly cut it into smaller bits that will mix evenly into your dough.

Combining Stuff:

In your biggest bowl, mix your cut spinach with crumbled feta so these main items can blend together. Toss in your fresh dill and cut scallions, using your hands to mix everything gently so the herbs spread throughout.

Making The Dough:

Slowly add wet items to your spinach mix, working gently to keep everything light. Put in flour bit by bit, mixing until you get that slightly sticky feel that'll make your cookies turn out soft.

Forming Cookies:

With soft hands, shape each cookie carefully, making them all the same size so they bake evenly. Put them on your cookie sheet with some room between them since they'll spread a little while baking.

Oven Time:

Watch as they change in the oven, getting golden outside while staying soft inside. Your kitchen will smell like you're somewhere in the Mediterranean.

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After trying lots of different versions, I've noticed that using fresh instead of frozen spinach really changes how these taste and feel. My family loves how the feta gets a bit crunchy outside but stays creamy in the middle.

Great Food Matches

These tasty bites go really well with a fresh Greek salad or some roasted tomato soup. If you're having friends over, put them on a plate with cucumber slices and kalamata olives for a fancy snack spread.

Make It Your Own

Switch things up by adding sun-dried tomatoes for extra zing, or try goat cheese instead of feta if you want something milder. If you can't have gluten, just use your go-to cup-for-cup flour mix with some baking powder thrown in.

Storage Tricks

Keep these goodies in a sealed container in your fridge for up to five days. When you want to eat them again, warm them in a 300°F oven for 5-7 minutes to get back that original texture.

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Over the years I've made both old-school spanakopita and these creative cookies, and I've found that this version brings all those favorite flavors in a much easier, grab-and-go form. The way these cookies have that flaky outside with savory filling inside makes them a hit at any get-together.

Frequently Asked Questions

→ Can I make these cookies ahead of time?

For sure! You can get the dough ready up to a day before and keep it in the fridge. You can also bake them first and then store in a sealed container for up to 3 days.

→ Can I freeze these spinach feta cookies?

You bet! After they've cooled down completely, just pop them in a freezer container and they'll stay good for up to 3 months. Let them warm up at room temp before eating.

→ What can I serve with these savory cookies?

They taste amazing with tzatziki, hummus, or a simple Greek yogurt dip. They're great on snack plates or next to a fresh Greek salad.

→ Can I use frozen spinach instead of fresh?

Sure thing, but don't forget to thaw it and squeeze out all the water first. About 1/2 cup of squeezed frozen spinach will work instead of the fresh stuff.

→ How do I know when the cookies are done baking?

They should look slightly golden on top and feel firm when you touch them. They usually need about 17-20 minutes at 350°F.