Savory Spinach & Feta Cookies
Soft, golden, and cheesy — these savory cookies blend creamy feta with fresh spinach for a Mediterranean twist.
Yield: 12 cookies
Oven Temperature: 375°F (190°C)
Total Time: ~25 minutes
Ingredients
Key Ingredients
- 1 cup fresh spinach, finely chopped
- ¾ cup feta cheese, crumbled
- 1 ¾ cups all-purpose flour
Wet Ingredients
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ¼ cup olive oil or melted butter
- 1 large egg
Seasonings & Leavening
- 1 tsp baking powder
- ½ tsp salt (reduce if feta is very salty)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano or thyme
Instructions
- Preheat Oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. - Prepare Spinach
Chop spinach finely. If very moist, gently squeeze out excess liquid using a paper towel. - Mix Wet Ingredients
In a bowl, whisk together Greek yogurt, olive oil (or butter), and egg until smooth. - Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, salt, pepper, garlic powder, and oregano. - Make the Dough
Add dry ingredients to wet ingredients and mix just until combined.
Gently fold in chopped spinach and crumbled feta. - Shape Cookies
Scoop about 2 tablespoons of dough per cookie and place on baking sheet.
Flatten slightly with the back of a spoon. - Bake
Bake for 12–15 minutes, or until lightly golden on the edges. - Cool & Serve
Let cookies cool for 5 minutes on the tray, then transfer to a rack.
Tips for Best Results
- Use block feta, not pre-crumbled, for better flavor
- Do not overmix to keep cookies soft
- Add lemon zest for brightness
- Sprinkle sesame seeds or nigella seeds on top before baking
Serving Suggestions
- Serve warm with soup or salad
- Enjoy as a savory snack or brunch side
- Pair with tzatziki or hummus for dipping
Storage
- Store in an airtight container for 2–3 days at room temperature
- Refrigerate up to 5 days
- Freeze baked cookies up to 1 month