Super easy and quick recipe for delicious homemade gluten free spinach & feta cheese cookies. Because you love spinach pies but you don’t have the time to make phyllo.

You will be very impressed with how ease this recipe is and it will become your basic recipe for  spinach pies. It’s an ideal alternative to spinach pie and are a great snack for office or school.

They are also ideal for parties or to have it with your wine.

You can also make variations and replace or add other green leafy vegetable, like leeks, chard etc.
The only thing I can’t tell you is how many days and how you can keep them because in my family they disappear at the very next day


Yields16 ServingsDifficultyBeginner

Prep Time10 minsCook Time35 minsTotal Time45 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 ½ cup olive oil
 1 cup milk
 2 eggs
 300 g gluten free bread mix flour (see tips for replacement)
 ½ tsp xanthan gum
 2 tsp baking powder
 1 tsp salt
 ½ tsp paprika
 1 cup finely chopped baby spinach (1 cup is about 80 g.)
 ½ tbsp finely chopped dill
 1 tbsp olive oil for spinach
 1 pinch sea salt for spinach (you can omit if feta cheese is salty enough
 200 g feta cheese, crumbled
 oil for shaping the cookies

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Turn on the oven at 180°C / 350°F, to preheat it.

2

Spread a sheet of greaseproof paper on the large oven tray and leave it aside.

3

Finely chop the spinach and dill. Salt them and add the oil that is for the spinach.

4

Crumble the feta cheese on the top of spinach and set aside.

5

In a bowl, mix the olive oil with the milk and the eggs.

6

Sift the flour, the baking powder, the salt and the paprika to the bowl with the mixture eggs, milk & oil.

7

Mix well to make your dough.

8

Add the spinach with feta cheeses and knead lightly so that they go all over the dough. At first, I started with whisk and then with my hands.

9

Put a little oil in a bowl. Wet your hands in the oil and take a small amount of the dough, shape it lightly into a ball and place it relatively thinly on the baking tray where you put the greaseproof paper.

10

Repeat until all the dough is used up. Makes 16 large Spinach & Feta Cheese Cookies.

11

Bake them at 180°C / 350°F for 35 Minutes (adjust baking time according to your oven)

Ingredients

 ½ cup olive oil
 1 cup milk
 2 eggs
 300 g gluten free bread mix flour (see tips for replacement)
 ½ tsp xanthan gum
 2 tsp baking powder
 1 tsp salt
 ½ tsp paprika
 1 cup finely chopped baby spinach (1 cup is about 80 g.)
 ½ tbsp finely chopped dill
 1 tbsp olive oil for spinach
 1 pinch sea salt for spinach (you can omit if feta cheese is salty enough
 200 g feta cheese, crumbled
 oil for shaping the cookies

Directions

1

Turn on the oven at 180°C / 350°F, to preheat it.

2

Spread a sheet of greaseproof paper on the large oven tray and leave it aside.

3

Finely chop the spinach and dill. Salt them and add the oil that is for the spinach.

4

Crumble the feta cheese on the top of spinach and set aside.

5

In a bowl, mix the olive oil with the milk and the eggs.

6

Sift the flour, the baking powder, the salt and the paprika to the bowl with the mixture eggs, milk & oil.

7

Mix well to make your dough.

8

Add the spinach with feta cheeses and knead lightly so that they go all over the dough. At first, I started with whisk and then with my hands.

9

Put a little oil in a bowl. Wet your hands in the oil and take a small amount of the dough, shape it lightly into a ball and place it relatively thinly on the baking tray where you put the greaseproof paper.

10

Repeat until all the dough is used up. Makes 16 large Spinach & Feta Cheese Cookies.

11

Bake them at 180°C / 350°F for 35 Minutes (adjust baking time according to your oven)

Easy Gluten Free Spinach & Feta Cheese Cookies
  • Flour you can use whatever you want:
    • Corn-based flour gives a golden yellow hue and better consistency to the dough.
    • Schär’s bread mix flour makes them firmer and easier to shape.
    • Semper flour mix, because it is finer, maybe you will need to add more 30-50 g and again the dough will be finer.
  • Whatever flour you’ll use, they will turn out amazing and be eaten in minutes.
  • I used half the quantity gf bread mix flour kai half gf corn-based flour because corn flour makes them crispier.
  • If you put the dough for 30 Minutes in the refrigerator, it will become a little firmer and you will be able to shape the cheesecakes more easily. Personally, I don’t have the patience to wait that long to enjoy these cheese cookies.
  • If you want, replace the oil in the dough with butter or put half the amount of oil and half the amount of butter. Oil goes better with spinach and that’s why I give it to you in the basic recipe.
  •  You can make the cheese cookies smaller and therefore more, so you will need to adjust the baking time accordingly.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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