Description
These Spinach and Feta Cookies are a savory, flavorful treat combining fresh baby spinach, tangy feta cheese, and herbs. Perfect as a snack, appetizer, or light bite, these cookies are easy to prepare and baked to a golden perfection, offering a delightful blend of textures and Mediterranean-inspired flavors.
Ingredients
Wet Ingredients
- 1 egg, lightly beaten
- 4 tablespoons olive oil (or melted butter)
- 1/4 cup Greek yogurt
Vegetables & Herbs
- 1½ cups chopped baby spinach
- 1 tablespoon chopped dill
- 1 tablespoon chopped scallions
Dairy & Cheese
- 4 oz feta cheese, crumbled
- 1/3 cup shredded mozzarella
Dry Ingredients & Seasoning
- 1 cup self-rising flour
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175°C). 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 (or melted butter), and Greek yogurt until the mixture is smooth and well combined.
- Add Greens and Cheese: Stir in the chopped baby spinach, chopped dill, chopped scallions, salt, pepper, crumbled feta cheese, and shredded mozzarella, mixing thoroughly to distribute all ingredients evenly.
- Incorporate Flour: Gradually sift in the self-rising flour and mix until the dough begins to come together. If it seems dry, continue mixing or knead gently with your hands until a cohesive dough forms.
- Shape Cookies: Shape the dough into small balls using your hands. Place each ball on the prepared baking sheet and gently press down to flatten slightly into a cookie shape.
- Bake: Bake in the preheated oven for 17 to 20 minutes, or until the cookies are golden brown on top and firm to the touch.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack or serving. Enjoy warm or at room temperature for best flavor.
Notes
- You can substitute olive oil with melted butter for a richer flavor.
- Make sure to squeeze excess moisture out of fresh spinach if overly wet to avoid soggy cookies.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Feel free to add a pinch of chili flakes for a spicy kick.
- For a gluten-free version, use a self-rising gluten-free flour blend instead of regular self-rising flour.
