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Savory Hamantaschen with Spinach and Feta

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Sometimes your sweet tooth just doesn't win out. Try out this savory hamentaschen for a filling version of the beloved Purim Hamentaschen treat. Using Chef Sevim’s winning dough, this recipe can easily switch out the fillings for options like olives, sun-dried tomatoes, thyme and just about every other creative savory twist you feel like experimenting with.

Makes approximately 15 savory hamantaschen

Ingredients:

  • ⅓ cup unsalted butter, softened (76.5g)

  • 2 large eggs

  • 1.25 cups all-purpose flour (150g) + ¼ cup additional flour

  • ¾ teaspoon baking powder (3.4g)

  • ¼ teaspoon salt (1.2g)

  • ¼ teaspoon black pepper 

  • ⅓ cup feta cheese, crumbled

  • 1 cup fresh spinach, chopped

  • Optional: Parmesan cheese, grated (to taste)

  • Optional: Za’atar spice

Instructions:

  1. In a large bowl, cream together the softened butter and egg until well combined.

  2. In a separate bowl, whisk together 1.25 cups of all-purpose flour, baking powder, salt, and black pepper. 

  3. Gradually add the dry ingredients to the wet ingredients, first with a spoon, then by kneading with your hands. Add additional flour as needed for a doughy, but not too wet consistency.

  4. In a bowl, mix the egg (optional), chopped spinach and feta cheese.

  5. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.

  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

  7. Roll out one portion of the dough on a lightly floured surface to about 1/8 inch thickness.

  8. Use a round cookie cutter or glass to cut out circles.

  9. Place a small spoonful of the spinach and feta mixture in the center of each circle.

  10. Fold the edges of the circle up to create a triangular shape, pinching the corners tightly to seal.

  11. Optional: Sprinkle grated Parmesan cheese and Za’atar over the filled Hamantaschen for added flavor and a golden finish.

  12. Place the filled savory cookies on the prepared baking sheets and bake for 12-15 minutes or until the edges are lightly golden. 

  13. Allow the savory Hamantaschen to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Hankering for the classic sweet Hamentaschen? Check our Chef Sevim’s classic Oznei Haman recipe here, and feel free to go wild with your fillings!