These savory spinach and feta cookies are soft, tender, and packed with Mediterranean flavor. They strike the perfect balance between flaky and fluffy, making them ideal as an appetizer, snack, or side dish. The salty feta pairs beautifully with the earthy spinach, creating a cookie that’s anything but ordinary.
Why You’ll Love This Recipe
These savory cookies are quick to prepare and require simple pantry ingredients. They’re perfect for gatherings, lunchboxes, or alongside soups and salads. The texture is light yet satisfying, with crisp edges and a soft center. The combination of spinach and feta delivers a rich, savory bite without being heavy. They also store well, making them convenient for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups (180 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ cup (115 g) unsalted butter, softened
1 large egg, room temperature
½ cup (120 g) plain Greek yogurt
1 tablespoon olive oil
1 cup (120 g) fresh spinach, finely chopped and squeezed dry
¾ cup (100 g) feta cheese, crumbled
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
In a large bowl, cream the softened butter until smooth. Add the egg and mix well.
Stir in the Greek yogurt and olive oil until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in the chopped spinach and crumbled feta cheese. Mix gently to distribute evenly.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Slightly flatten each cookie with the back of a spoon.
Bake for 12–15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
Servings: Makes approximately 18 cookies
Prep time: 15 minutes
Bake time: 12–15 minutes
Total time: About 30 minutes
Variations
You can add finely chopped green onions or fresh dill for extra flavor. For a spicier version, mix in a pinch of red pepper flakes. Whole wheat flour can replace half of the all-purpose flour for a nuttier texture. You may also substitute ricotta for part of the feta if you prefer a milder taste.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a preheated oven at 300°F (150°C) for 5–7 minutes until warmed through. You can also microwave them for 15–20 seconds, though the oven method keeps them slightly crisp on the outside.
For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Thaw in the refrigerator and reheat before serving.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure it is fully thawed and thoroughly squeezed to remove excess moisture before adding it to the dough.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
Why are my cookies too soft?
They may need a slightly longer baking time, or the spinach may have contained too much moisture.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend for similar results.
Can I use low-fat feta cheese?
Yes, but full-fat feta provides a richer flavor and better texture.
Do these taste like traditional sweet cookies?
No, they are savory with a cheesy and herbaceous flavor profile.
Can I add other vegetables?
Finely grated zucchini or chopped herbs work well, but remove excess moisture first.
How do I prevent the cookies from spreading too much?
Make sure the butter is softened, not melted, and chill the dough briefly if needed.
Can I serve these at room temperature?
Yes, they taste great warm or at room temperature.
What pairs well with these cookies?
They pair nicely with tomato soup, fresh salads, or as part of a mezze-style platter.
Conclusion
Savory spinach and feta cookies are a delicious twist on traditional baked treats. With simple ingredients and quick preparation, they offer a flavorful, satisfying option for any occasion. Whether served warm from the oven or packed for later, these cookies deliver a savory bite that’s sure to impress.
These Savory Spinach and Feta Cookies are soft, tender, and filled with Mediterranean-inspired flavor. With salty feta, earthy spinach, and a light, fluffy texture, they make a perfect appetizer, snack, or side dish that’s both satisfying and easy to prepare.
Ingredients
1½ cups (180 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ cup (115 g) unsalted butter, softened
1 large egg, room temperature
½ cup (120 g) plain Greek yogurt
1 tablespoon olive oil
1 cup (120 g) fresh spinach, finely chopped and squeezed dry
¾ cup (100 g) feta cheese, crumbled
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
In a large bowl, cream the softened butter until smooth. Add egg and mix well.
Stir in Greek yogurt and olive oil until fully combined.
Gradually add dry ingredients to wet mixture and stir until a soft dough forms.
Fold in chopped spinach and crumbled feta cheese until evenly distributed.
