Cottage Cheese Spanakopita Biscuits
Enjoy a savory Mediterranean twist on classic bakery comfort. These warm, flaky treats make an unforgettable addition to any family meal.
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
Equipment
- blender
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 17-20 minutes, until deep golden and crisp at the edges. Cool for 5 minutes and serve warm.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 30gProtein: 10gFat: 16g