Spinach and Feta Breakfast Biscuits, gluten-free
- Jun 3
- 3 min read
These Spinach and Feta Breakfast Biscuits combine the classic flavours of a spanakopita in an easy gluten-free breakfast biscuit. Made with simple ingredients and no pre-cooking required, they're perfect for meal prep, lunchboxes, snacks or busy mornings.
If you love spanakopita, these savoury breakfast biscuits are a delicious way to enjoy those same flavours in a convenient grab-and-go option. Serve them warm, at room temperature or straight from the fridge for an easy high-protein breakfast or snack.
Perfect for more than just breakfast
While these are called breakfast biscuits, they're just as delicious served as a snack, packed into lunchboxes, enjoyed alongside a salad for lunch or added to a grazing platter when entertaining.
Watch how to make gluten-free Spinach and Feta Breakfast Biscuits
Frequently Asked Questions
Can I use English spinach instead of baby spinach?
Yes. English spinach can be used instead of baby spinach. Very finely chop before adding to the mixture.
Do I need to cook the spinach first?
No. The spinach is added raw, making these breakfast biscuits quick and easy to prepare.
Can I use a different gluten-free flour?
Yes. This recipe has been tested using Caputo Fioreglut Gluten Free Flour. Other gluten-free flour blends may work, however results can vary depending on the blend used.
Can I use traditional flour instead of gluten-free flour?
Yes. Plain flour can be used in place of the gluten-free flour. The texture may vary slightly and you may need to adjust the flour quantity if the mixture appears too wet or too dry.
Can I make these ahead of time?
Absolutely. These biscuits are perfect for meal prep and can be made several days in advance.
How should I store the biscuits?
Store the biscuits in an airtight container in the refrigerator for up to 5 days.
How do I reheat them?
The biscuits can be enjoyed cold, at room temperature or reheated. For the best texture, warm them in an air fryer. They can also be microwaved for convenience.
Can I replace the cottage cheese?
Yes. If you prefer not to use cottage cheese, replace it with additional feta. Use 150g feta in total and omit the cottage cheese.
Are these suitable for lunchboxes?
Yes. These biscuits hold their shape well and are perfect for lunchboxes, work lunches and on-the-go snacks.
Other Brunch Ideas
Spinach and Feta Breakfast Biscuits, gluten-free
Makes 12 biscuits | Prep 15 mins | Cook 25 mins
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
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.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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