Cottage Cheese Spanakopita Biscuits

If you love the flavors of traditional Greek spinach pie, you are going to enjoy these cottage cheese spanakopita biscuits.

They bring together greens, herbs, and feta, but bake into an easy homemade biscuit instead of using delicate pastry sheets.

The secret to getting the right texture here is blending cottage cheese until it is completely smooth before adding it to the flour.

It gives the biscuits a gentle tang that balances the salty feta, while keeping the inside soft, tender, and moist.

They bake up golden with crisp edges, making them a great savory treat to enjoy warm straight from the oven.

Why I Love This Recipe

Classic Greek Flavor – You get all the savory taste of traditional spanakopita packed into a warm, flaky biscuit.

Ultra Flaky Texture – Grating frozen butter directly into the flour creates tall, distinct, and buttery layers in every bite.

Soft and Tender Center – Blended cottage cheese keeps the inside extremely moist and light without making the dough heavy.

Bright and Savory Taste – Fresh dill, green onion, and lemon zest balance the salty feta cheese for wonderful flavor.

The Ingredients

• 2 1/2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Unsalted Butter, Frozen
• 5 oz Frozen Chopped Spinach, Thawed
• 3/4 cup Crumbled Feta Cheese
• 3 Green Onions, Thinly Sliced
• 2 tbsp Fresh Dill, Chopped
• 1 tsp Lemon Zest
• 1 cup Full Fat Cottage Cheese
• 1-3 tbsp Cold Milk
• 1 Large Egg, Beaten
• 1 tbsp Sesame Seeds

How to Make This Recipe

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Wrap the thawed spinach in a clean kitchen towel and squeeze out as much liquid as you possibly can, until it is very dry and crumbly.

Step 2

Blend the cottage cheese until completely smooth and refrigerate it. The smooth cottage cheese adds a gentle tang that pairs perfectly with the feta and keeps the crumb soft and moist.

Step 3

Whisk the flour, baking powder, baking soda, salt and pepper in a large bowl. Grate the frozen butter into the flour on the large holes of a box grater and toss to coat.

Step 4

Add the spinach, feta, green onions, dill and lemon zest, tossing and breaking up any spinach clumps so the greens are evenly spread through the flour.

Step 5

Pour in the blended cottage cheese and stir with a fork until a shaggy dough forms, adding milk 1 tablespoon at a time only if dry flour remains. Turn it onto a floured surface, fold it over on itself twice and pat it into an 8-inch square about 1 inch thick.

Step 6

Cut the dough into 9 squares with a bench scraper and place them 2 inches apart on the baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds.

Step 7

Bake for 17-20 minutes, until deep golden and crisp at the edges. Cool for 5 minutes and serve warm.

Quick Tips

Squeeze the Spinach Bone Dry

From my experience, excess water in the spinach is the most common reason these biscuits turn out soggy.

After thawing, place the greens inside a clean dish towel and twist it firmly over the sink. Keep squeezing until no more green liquid drips out and the spinach feels completely crumbly in your hands.

Dip the Butter in Flour Before Grating

You will get the best results if you keep the butter in the freezer until the exact minute you are ready to grate it.

My favorite trick here is to dip the cold end of the butter stick into your flour bowl before running it down the grater. The flour dusts the tiny butter shreds as they fall, which stops them from clumping together or melting from your warm fingers.

Blend the Cottage Cheese Until Silky

Make sure you puree the cottage cheese until every single curd disappears.

I recommend using a small blender or food processor until the texture is completely smooth, then chilling it again until you need it. This smooth liquid mixes evenly into the dry flour and gives you a light, tender biscuit crumb.

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Quick Answers

Do I really need to blend the cottage cheese first?

Yes, blending the cottage cheese is essential because it turns the curds into a smooth liquid that acts like buttermilk in the dough.

Leaving the curds whole creates wet pockets of moisture inside the biscuits, which can make the texture gummy instead of light and flaky.