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spanakopita cookies stacked with visible spinach and feta cheese.

Spanakopita Cookies Recipe

A savory, fluffy, and low-carb twist on the classic Greek spinach pie. These bite-sized "cookies" are packed with fresh spinach and tangy feta, making them a perfect Mediterranean-inspired snack or party appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Greek
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 1 large Egg lightly beaten
  • 4 tbsp Olive oil or melted butter
  • 1/4 cup Greek yogurt
  • 1.5 cups Fresh baby spinach finely chopped
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Almond flour
  • 1/2 tsp Baking powder
  • Salt black pepper, and fresh dill (to taste)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk the egg, olive oil, and Greek yogurt until smooth.
  3. Stir in the chopped spinach, crumbled feta, and dill.
  4. Fold in the almond flour, baking powder, salt, and pepper until a thick batter forms.
  5. Scoop 1/4 cup portions onto the baking sheet.
  6. Bake for 18–20 minutes until the edges are golden brown.
  7. Let cool for 5 minutes before serving.

Notes

  • Pro Tip: Ensure you squeeze any excess moisture out of the fresh spinach to prevent the cookies from becoming soggy.
  • Storage: Best served warm, but can be refrigerated for up to 4 days and reheated in an air fryer for 3 minutes to regain their texture.