Savory cookies with feta, sun-dried tomatoes, and spinach

Name: Savory cookies with feta, sun-dried tomatoes, and spinach
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4
Cuisine: En
Ingredients: 1 egg; 50 g plain yogurt; 25 ml olive oil; 125 g all-purpose flour; 1 tsp baking powder; 100 g feta cheese; 50 g sun-dried tomatoes (from a jar); 30 g fresh spinach; Salt; Black pepper

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Appetizer

Very Easy

22 min

294 Kcal

Savory cookies are a fun change for aperitif time! Here, they’re made with feta, sun-dried tomatoes, and a little fresh spinach for a simple, soft, flavorful version. The dough comes together in just a few minutes; shape the cookies, bake them, and all that’s left is to serve them warm. Perfect for sharing over a drink, they add a Mediterranean touch without much effort. A practical, sociable, and delicious recipe—ideal when you want something different from classic savory snacks!

Materials

Baking sheet
Whisk
Mixing bowl

Preparation

Preparation5 min

Cook time17 min

Add the olive oil, egg, and yogurt to a mixing bowl.
Mix until the dough is smooth.
Add the flour, baking powder, salt, and pepper, and mix.
Stir in the remaining ingredients: the feta, chopped spinach, and sun-dried tomatoes, chopped beforehand.
Shape the cookies on a baking sheet lined with parchment paper, making sure to space them well apart. Bake for 17 minutes at 180°C (350°F) in a preheated oven.
There you go: perfect to serve as an appetizer ;)

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FAQ ❓

How do you make sure savory cookies stay soft and don’t dry out?

To keep savory cookies soft, avoid overworking the dough after adding the flour. Plain yogurt helps keep the texture tender, while olive oil adds richness. It’s also important not to bake them for too long: the cookies should be lightly golden but still soft when they come out of the oven. They’ll firm up as they cool.

Can you make these cookies ahead of time for an aperitif?

Yes, these savory cookies with feta, sun-dried tomatoes, and spinach can be made ahead. Once cooled, store them in an airtight container and serve them at room temperature or slightly warmed. To keep their texture pleasant, don’t seal them while they’re still hot, as the moisture could soften the surface.

What can you use instead of feta?

You can replace the feta with fresh goat cheese, well-drained ricotta, grated Comté, Emmental, or mozzarella cut into small pieces. Feta works especially well because it adds a salty, slightly tangy flavor that pairs nicely with the sun-dried tomatoes and spinach. If you use a milder cheese, remember to adjust the seasoning.

How can you stop the cookies from spreading too much as they bake?

To prevent the savory cookies from spreading too much, the dough shouldn’t be too runny. Drain the sun-dried tomatoes well before adding them, especially if they come in a jar of oil. You can also chill the dough for a few minutes before shaping the cookies. Space them well on the baking sheet so they bake evenly without sticking together.

Can you replace the sun-dried tomatoes in this recipe?

Yes, you can replace the sun-dried tomatoes with olives, roasted peppers, diced zucchini sautéed in a pan, or well-drained semi-dried tomatoes. The important thing is to use an ingredient with plenty of flavor that isn’t too wet, so the dough doesn’t become soggy. Sun-dried tomatoes add an intense Mediterranean flavor that’s perfect for savory cookies served with drinks.

How should you store the cookies?

Homemade savory cookies generally keep for 2 to 3 days in an airtight container at room temperature, as long as the room isn’t too warm. Since they contain feta, yogurt, and fresh spinach, you can also store them in the refrigerator for extra safety. If you do, take them out a little before serving or warm them briefly to restore a softer texture.

Can you freeze the cookies?

Yes, these savory feta cookies can be frozen once they’re baked and completely cool. Place them in a container or freezer bag, separating the layers if needed. To serve, let them thaw, then warm them in the oven for a few minutes to bring back a more pleasant texture. It’s a handy way to prepare a homemade aperitif ahead of time.

Nutrition

for 1 serving / for 100 g

Calories: 294Kcal

Carbo: 28.9g
Total fat: 13.4g
Saturated fat: 4.8g
Proteins: 12.2g
Fibers: 3.3g
Sugar: 6.6g
ProPoints: 8
SmartPoints: 10

Nutritional information for 1 serving (109g)

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Adèle Peyches

Editorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)

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