Delicious Spinach and Feta Spanakopita Cookies that offer a tasty twist on traditional spanakopita.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cookies 1x
Category:Appetizer
Method:Baking
Cuisine:Greek
Diet:Vegetarian
Ingredients
Scale
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 cup ricotta cheese
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 package (1 lb) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Sesame seeds (optional, for topping)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet over medium heat, sauté the chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, dried dill, salt, black pepper, and nutmeg. Mix until well combined.
Roll out the pie crusts on a lightly floured surface and cut them into circles using a 3-inch round cutter.
Place about 1 tablespoon of the spinach and cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Place the filled cookies on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 15-20 minutes, or until golden brown. Allow to cool slightly before serving.
Notes
For a gluten-free option, use gluten-free pie crusts.
Add chopped sun-dried tomatoes or olives to the filling for an extra flavor boost.