Spinach and Feta Breakfast Biscuits, gluten-free
Updated: Oct 29
These Spinach and Feta Breakfast Biscuits bring the flavours of Greek spanakopita into soft, savoury gluten-free biscuits. Easy to make and perfect for busy mornings, lunchboxes or meal prep.
About These Spinach and Feta Breakfast Biscuits
Traditional Greek spanakopita is loved for its combination of spinach and feta wrapped in flaky filo pastry. These savoury breakfast biscuits take inspiration from those familiar flavours, but without the pastry or time-consuming preparation.
Unlike traditional biscuits, these have a soft, tender centre, thanks to the combination of eggs, cottage cheese, feta and cheddar. Fresh spinach, green onions and lemon zest add flavour, while gluten-free flour helps hold everything together.
The best part is that there's no need to cook the spinach beforehand or roll out any dough. Simply mix, scoop and bake. They're a convenient way to enjoy a savoury breakfast or snack, whether you're eating at home or taking something with you.
Watch how to make gluten-free Spinach and Feta Breakfast Biscuits
Helpful Tips
Fresh Spinach.
Use finely chopped baby spinach and make sure it's thoroughly dry before mixing. English spinach can also be used; simply chop the leaves and any tender stems very finely. There's no need to cook the spinach first.
Choosing the Flour.
This recipe has been tested using Caputo Fioreglut gluten-free flour. Other gluten-free plain flour blends may work, although the texture can vary. Traditional plain flour is also an option if you don't need the recipe to be gluten-free.
Cottage Cheese.
Cottage cheese adds moisture and helps create a soft, tender biscuit. If you prefer not to use it, omit the cottage cheese and increase the feta to 150 g in total, as an alternative.
Feta and Cheddar.
Feta provides the familiar salty flavour of spanakopita, while cheddar adds richness. Sprinkle a little extra cheddar over the biscuits before baking for a lovely golden finish.
Shaping the Biscuits.
Use a small ice cream scoop to keep the portions even, then flatten each one slightly. Leave a little space between them on the baking tray.
Make Ahead.
These gluten-free breakfast biscuits are ideal for meal prep. Prepare a batch ahead of time for easy breakfasts, work lunches or afternoon snacks.
Storing and Reheating.
Store in an airtight container in the refrigerator for up to 5 days. Enjoy cold or gently reheated in the microwave or air fryer until warmed through.
More Breakfast Recipes to Try
Spinach and Feta Breakfast Biscuits, gluten-free
Serves: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Recipe Category: Savoury Baking
Recipe Cuisine: Greek
INGREDIENTS
80g baby spinach, finely chopped
3 green onions, finely sliced
2 large eggs
2 tablespoons extra virgin olive oil
80g cottage cheese
80g feta, crumbled
80g cheddar cheese, grated (*plus extra)
Zest of 1 lemon
100g Caputo Fioreglut Flour, gluten-free*
½ teaspoon baking powder
Sea salt and cracked black pepper, to taste
*This recipe has been tested using Caputo Fioreglut gluten-free flour. Other gluten-free plain flour blends may be used, but results may vary depending on the blend.
INSTRUCTIONS
1. Preheat the Oven
Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper.
2. Prepare the Wet Ingredients
In a large bowl, whisk together the eggs, cottage cheese and olive oil until combined.
3. Add the Filling Ingredients
Add the spinach, green onions, feta, cheddar, lemon zest, a pinch of sea salt and a generous crack of black pepper. Stir until combined.
4. Add the Dry Ingredients
Add the flour and baking powder and fold through until combined.
5. Shape the Biscuits
Using a small ice cream scoop, divide the mixture into 12 portions on the prepared tray. Gently flatten each one to form a thick biscuit shape (*optional to add a small amount of cheddar over each biscuit).
6. Bake
Bake for 15 minutes. Rotate the tray for even colouring, then bake for a further 10 minutes or until lightly golden and set through the centre.
7. Cool
Allow to cool on the tray for 10 minutes before transferring to a wire rack. Serve warm or store in an airtight container in the fridge for up to 5 days.
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Margaret Pahos @CreateCookShare
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