IntroductionImagine the rich, savory flavors of traditional Greek spanakopita transformed into bite-sized, flaky cookies—perfect for parties, appetizers, or a gourmet snack! These Spinach and Feta Spanakopita Cookies combine buttery phyllo dough, tangy feta, and vibrant spinach in a crispy, golden package. Easier to make than classic spanakopita (no layering required!), they’re a crowd-pleasing twist on the original. Serve them warm for an irresistible melt-in-your-mouth experience.The Science Behind the RecipePhyllo Dough Magic: Paper-thin layers of phyllo puff up when baked, creating air pockets from steam (thanks to its high water content and minimal fat). Brushing with butter ensures crispiness.Spinach Prep: Blanching or wilting spinach removes excess water, preventing soggy dough.Feta Function: Its salty tang balances the spinach, while its crumbly texture melds perfectly with the filling.Ingredients & Substitutions(Makes 24–30 cookies)For the Filling10 oz (280g) fresh spinach, blanched and squeezed dry – Sub: Frozen spinach (thawed/drained)1 cup (150g) crumbled feta cheese – Sub: Ricotta (less salty) or goat cheese¼ cup (25g) grated Parmesan1 small onion, finely diced1 egg, beaten – Binder; sub: 1 tbsp flaxseed + 3 tbsp water for vegan2 tbsp olive oil1 tsp dried dill – Sub: 1 tbsp fresh dill or mint½ tsp black pepperFor the Assembly1 package (16 oz/450g) phyllo dough, thawed – Keep covered with a damp towel!½ cup (115g) melted butter – Sub: Olive oil for dairy-freeStep-by-Step Instructions1. Prep the Filling1. Sauté onions in olive oil until soft (5 mins). Cool slightly.2. Mix filling: In a bowl, combine spinach, feta, Parmesan, onion, egg, dill, and pepper.2. Shape the Cookies1. Layer phyllo: Place 1 sheet on a clean surface; brush lightly with butter. Top with a second sheet; brush again.2. Cut strips: Slice stacked phyllo into 3-inch-wide strips.3. Fill and fold: Place 1 tsp filling at the base of each strip. Fold diagonally (like a flag) to form triangles.3. Bake to PerfectionArrange on a parchment-lined tray. Brush tops with butter.Bake at 375°F (190°C) for 15–18 minsuntil golden and crisp.Pro TipsWork fast: Phyllo dries out quickly—keep unused sheets under a damp towel.Uniform size: Use a tablespoon cookie scoop for even filling portions.Make ahead: Freeze unbaked cookies; bake from frozen (+3–5 mins).Creative VariationsSpicy Kick: Add ¼ tsp red pepper flakes or diced jalapeños.Mediterranean Twist: Mix in 2 tbsp chopped sun-dried tomatoes or Kalamata olives.Cheesier: Swap Parmesan for grated kefalotyri or pecorino.Meat Lovers: Fold in ½ cup crumbled cooked bacon or sausage.Serving SuggestionsDip Duo: Pair with tzatziki or roasted red pepper hummus.Brunch Star: Serve alongside poached eggs and fresh fruit.Elegant Appetizer: Skewer with toothpicks; garnish with lemon zest.Final ThoughtsThese Spanakopita Cookies prove that gourmet flavors can be effortless and fun. With their crispy layers and savory filling, they’re guaranteed to disappear fast—whether at a dinner party or as a treat for yourself. Don’t let phyllo dough intimidate you; embrace the messy, buttery process, and you’ll be rewarded with golden, flaky perfection. Ready to impress? Preheat that oven and let’s fold!Enjoy!
Flaky Spinach and Feta Spanakopita Cookies
