Description
These Spinach and Feta Cookies are a savory, delicious treat combining fresh baby spinach, tangy feta cheese, and aromatic herbs baked into soft, golden cookies. Perfect as a snack, appetizer, or accompaniment to meals, they balance creaminess and herbaceous flavors with a tender texture.
Ingredients
Scale
Wet Ingredients
- 1 egg, lightly beaten
- 4 tablespoons olive oil (or melted butter)
- 1/4 cup Greek yogurt
Vegetables and Herbs
- 1½ cups chopped baby spinach
- 1 tablespoon chopped dill
- 1 tablespoon chopped scallions
- Salt and pepper to taste
Cheeses
- 4 oz feta cheese, crumbled
- 1/3 cup shredded mozzarella
Dry Ingredients
- 1 cup self-rising flour
Instructions
- Preheat oven: Preheat your oven to 350℉ (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, whisk together the lightly beaten egg, olive oil, and Greek yogurt until the mixture is smooth and well combined.
- Add greens and herbs: Incorporate the chopped baby spinach, dill, scallions, salt, and pepper into the wet mixture, followed by the crumbled feta and shredded mozzarella cheeses. Stir until evenly distributed.
- Add flour: Gradually sift in the self-rising flour and mix until the dough comes together. The dough may feel slightly dry, but continue mixing or knead gently with your hands to fully incorporate the flour.
- Shape cookies: Form the dough into small balls using your hands, then gently press each ball down slightly to shape them into cookies.
- Bake: Arrange the shaped cookies on the prepared baking sheet, spacing them apart, and bake in the preheated oven for 17 to 20 minutes until they turn golden brown on top.
- Cool and serve: Remove the cookies from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can substitute olive oil with melted butter for a richer flavor.
- If self-rising flour is unavailable, use all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt.
- These cookies can be refrigerated for up to 3 days and reheated before serving.
- Add a pinch of crushed red pepper flakes for a subtle spicy kick.
- Perfect for brunch, snacks, or as a side with soups and salads.
