These savory spinach and feta spanakopita squares feature a golden, buttery crust filled with tender spinach, tangy feta cheese, fresh herbs, and creamy cheese. They’re perfect as a snack, appetizer, brunch dish, or party finger food.
Note: Although called “cookies,” the pictured recipe looks more like thick, savory spanakopita pastry squares.
📝 Recipe Details
- Prep time: 20 minutes
- Cook time: 25–35 minutes
- Total time: 45–55 minutes
- Servings: 9 squares
- Cuisine: Greek-inspired
- Difficulty: Easy to moderate
Ingredients
For the pastry
- 1 sheet puff pastry, thawed (about 250–300 g), or 8–10 sheets phyllo dough
- 1 egg, beaten, for brushing
- 1 tablespoon melted butter or olive oil, if using phyllo
For the spinach and feta filling
- 250 g fresh spinach, or 150 g frozen spinach, thawed and squeezed dry
- 200 g feta cheese, crumbled
- 100 g ricotta cheese or cream cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons green onions, finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- ¼ teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
Step 1: Prepare the spinach
- Preheat your oven to 190°C (375°F).
- Wash and chop the fresh spinach.
- Heat olive oil in a pan over medium heat. Add the garlic and cook for 30 seconds.
- Add spinach and cook until wilted, about 3–5 minutes.
- Allow it to cool, then squeeze out as much excess liquid as possible.
If using frozen spinach, thaw it completely and squeeze it very dry.
Step 2: Make the filling
- Place the spinach in a mixing bowl.
- Add crumbled feta, ricotta or cream cheese, egg, dill, green onions, black pepper, oregano, and salt.
- Mix until evenly combined.
- Taste and adjust the seasoning. Feta is already salty, so add extra salt carefully.
Step 3: Assemble the pastry
- Line a baking tray with parchment paper.
- Roll out the puff pastry and place it on the tray.
- Spread the spinach and feta filling evenly over the pastry, leaving a small border around the edges.
- Cover with another sheet of puff pastry if you want a top crust, then press the edges together with a fork.
- Brush the top with beaten egg.
- Cut shallow lines into the top to make portioning easier after baking.
For a traditional phyllo version: Layer 4–5 sheets of phyllo, brushing each lightly with butter or olive oil. Add the filling, cover with another 4–5 lightly brushed sheets, and tuck in the edges.
Step 4: Bake until golden
- Bake for 25–35 minutes, until the pastry is puffed and deeply golden.
- Check that the center is hot and the filling is set.
- Let it rest for 10 minutes before cutting into squares.
- Serve warm or at room temperature.
Nutrition Information
Estimated per serving, assuming 9 servings made with puff pastry. Values vary by pastry brand and cheese quantities.
| Nutrient | Approximate amount |
|---|---|
| Calories | 220–300 kcal |
| Protein | 7–10 g |
| Carbohydrates | 15–23 g |
| Fat | 14–21 g |
| Fiber | 1–2 g |
| Sugar | 1–3 g |
| Sodium | 300–500 mg |
Nut Information
- Tree nuts: None required in the standard recipe.
- Peanuts: None required.
- Coconut: None required.
- Nut-free option: Use plain puff pastry and check the packaging for nut ingredients and cross-contact warnings.
- Healthy fats: Olive oil provides predominantly monounsaturated fats.
- Protein sources: Feta, ricotta, and egg contribute protein.
Important: This recipe is not automatically allergen-free. Always check ingredient labels, especially for commercially prepared pastry.
Allergy Information
| Allergen | Present? | Notes |
|---|---|---|
| Milk/dairy | Yes | Feta, ricotta, butter |
| Eggs | Yes | Filling and egg wash |
| Wheat/gluten | Usually yes | Standard puff pastry or phyllo |
| Tree nuts | Not normally | Check labels for cross-contact |
| Peanuts | Not normally | Check packaging |
| Soy | Possible | Some commercial pastries contain soy ingredients |
| Sesame | Possible | Check pastry labels and preparation surfaces |
Allergy-friendly substitutions
- Gluten-free: Use certified gluten-free pastry.
- Egg-free: Omit the egg from the filling and brush the pastry with milk or olive oil, provided those ingredients are suitable for your needs.
- Dairy-free: Use dairy-free feta and cream cheese alternatives.
- Lower sodium: Use less feta and avoid adding extra salt.
Substitutions can change the texture and nutritional values.
Tips for the Best Results
- Remove excess moisture: Wet spinach can make the pastry soggy.
- Cool the filling: Let it cool before assembling to help keep the pastry crisp.
- Avoid overfilling: Too much filling can cause the pastry to split.
- Use cold pastry: Cold pastry puffs up better in the oven.
- Let it rest: Resting for 10 minutes makes neat squares easier to cut.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze baked, cooled squares for up to 2 months for best quality.
- Oven reheating: Heat at 175°C (350°F) for 8–12 minutes, or until hot.
- Microwave: Heat briefly, but expect a softer crust.
Refrigerate leftovers within 2 hours of cooking.
Q&A
Q1: Are these traditional Greek spanakopita?
They are inspired by traditional Greek spanakopita, which typically combines spinach, feta, herbs, and phyllo pastry. This thicker, square version uses a convenient pastry base.
Q2: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before mixing it with the cheese.
Q3: Can I make these ahead of time?
Yes. Prepare the filling up to one day in advance and refrigerate it. Assemble and bake when ready, or bake the squares ahead and reheat them in the oven.
Q4: Can I make them without ricotta?
Yes. Replace ricotta with cream cheese or use additional feta with a little plain Greek yogurt. The filling will have a different texture and saltiness.
Q5: How do I keep the pastry crispy?
Drain the spinach thoroughly, avoid a watery filling, and bake until the bottom and top are golden. Reheat leftovers in the oven rather than the microwave.
Q6: Are these suitable for a low-carb diet?
Not usually. Puff pastry and phyllo contain substantial carbohydrates. For a lower-carb version, use a suitable low-carb pastry alternative and recalculate the nutrition.
Q7: Can I make mini appetizer bites?
Yes. Cut the pastry into small squares, add a teaspoon of filling to each, fold or top with pastry, and bake until golden. Start checking after 15–20 minutes.
Q8: Are these vegetarian?
Yes, if the feta and other cheeses use vegetarian-friendly rennet and the pastry contains no animal-derived ingredients that conflict with your preferences.
Q9: Can I add other vegetables?
Yes. Finely chopped sautéed mushrooms or leeks can work well, provided you cook off their excess moisture first.
Q10: Why did my filling become watery?
The most common reason is excess moisture in the spinach. Squeeze it thoroughly after cooking or thawing, and allow it to cool before mixing.
Enjoy these golden, flaky spinach and feta squares as a delicious savory snack or a crowd-pleasing appetizer!
