Why You’ll Love Spanakopita Cookies
These savory cookies capture everything people love about traditional spanakopita but in a more modern, snackable form. They bake quickly, look beautiful on a platter, and are easy to serve without utensils. They’re also freezer-friendly and great for entertaining.
If you love Mediterranean flavors and flaky pastry, this recipe is guaranteed to become a favorite.
Ingredients for Flaky Spinach and Feta Spanakopita Cookies
Filling Ingredients
- 250 g fresh spinach, finely chopped (or 150 g frozen spinach, thawed and squeezed dry)
- 200 g feta cheese, crumbled
- 1 small onion or 2 shallots, finely minced
- 2 tablespoons olive oil
- 1 egg
- 2 tablespoons fresh dill or parsley, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon nutmeg (optional)
- Salt and black pepper to taste
Pastry & Assembly
- 10–12 sheets phyllo dough
- 100 g unsalted butter, melted
- 1 tablespoon olive oil (for butter mixture)
Choosing the Right Spinach and Feta
Fresh spinach offers a lighter texture and vibrant color, while frozen spinach is convenient and works just as well if properly drained. Removing excess moisture is critical to prevent soggy cookies.
Use block feta cheese rather than pre-crumbled for a creamier filling. Sheep’s milk feta gives the most authentic Greek flavor.
How to Prepare the Spinach and Feta Filling
Step 1: Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent. Let cool slightly.
Step 2: Combine the Filling
In a bowl, mix spinach, sautéed onion, feta, egg, herbs, oregano, nutmeg, salt, and pepper. Stir until well combined. The mixture should be moist but not watery.
How to Shape Spanakopita Cookies
Step 1: Prepare the Phyllo
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. Keep phyllo covered with a damp towel while working.
Step 2: Layer the Phyllo
Place one sheet of phyllo on a clean surface. Brush lightly with melted butter and olive oil mixture. Place another sheet on top and brush again.
Step 3: Cut and Fill
Cut the layered phyllo into strips about 6–7 cm wide. Place a small spoonful of filling at the bottom of each strip.
Step 4: Fold into Cookies
Fold each strip into small triangles or spirals, similar to folding spanakopita. Brush the tops with more butter.
Step 5: Bake
Arrange cookies on the baking sheet. Bake for 20–25 minutes, or until golden brown and crisp.
Tips for Extra Flaky Results
- Use gentle brushing to avoid tearing phyllo
- Don’t overfill or the pastry may burst
- Work quickly to prevent phyllo from drying out
- Let filling cool before assembling
Flavor Variations to Try
Herbed Spanakopita Cookies
Add fresh mint or thyme for a more aromatic filling.
Spicy Feta Spinach Cookies
Mix in chili flakes or a pinch of cayenne for heat.
Cheese Lover’s Version
Add a small amount of grated mozzarella or kasseri for extra melt.
Serving Ideas
Flaky Spinach and Feta Spanakopita Cookies are best served warm or at room temperature. Pair them with:
- Tzatziki or yogurt dip
- Lemon wedges
- Olive and tomato mezze
- Fresh green salad
They’re perfect for brunch spreads, holiday appetizers, or afternoon snacks.
Storage and Freezing
Store baked cookies in an airtight container for up to 3 days. Reheat in the oven to restore crispness.
Unbaked cookies can be frozen and baked directly from frozen, adding a few extra minutes to the baking time.
Final Thoughts on Spanakopita Cookies
Flaky Spinach and Feta Spanakopita Cookies take a beloved classic and turn it into a fun, elegant, and irresistible bite. Crispy, savory, and packed with Mediterranean flavor, they’re guaranteed to impress guests and disappear fast