Preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper or lightly greasing it with oil to prevent sticking.

Combine the chopped baby spinach, dill, and scallions in a large mixing bowl. Season with salt and pepper to taste, letting those fresh flavors shine through.

Mix in the crumbled feta and shredded mozzarella until everything is beautifully blended, creating a savory filling that will be the star of the cookies.

Whisk together the lightly beaten egg, olive oil, and Greek yogurt in a separate bowl until you achieve a smooth consistency.

Stir the wet mixture into the spinach and cheese combination gradually, ensuring everything gets thoroughly mixed.

Fold in the self-rising flour gently, mixing until the dough just comes together.

Scoop out small portions of dough and roll them into balls about the size of a walnut.

Arrange the dough balls on your prepared baking sheet with about 2 inches of space between each.

Bake for 15-18 minutes, or until golden brown and firm with slightly crispy edges.

Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.