It is only the middle of September, and both my kids have already had two bad viruses. Hopefully, this isn’t a trend. We are finally getting over virus #2, and my daughter has been putting in food requests. Pancakes (in the shape of a mermaid, no less 😉 ), a black bean and cheese quesadilla with guacamole, spanakopita (Greek spinach and feta cheese pie), and my Spinach and Feta Cheese Biscuits. It looks like I might be busy, lol! She loves spinach and feta cheese, and who can blame her! I came up with this recipe a couple of years ago and thought I would share it again. My biscuits are wonderful plain, for sandwiches, or with soup, especially tomato. I hope all of you are staying well! For anyone in the path of Hurricane Florence, stay safe and my prayers are with you.
Our love for spinach doesn’t end here. Try my Spinach and Feta Cheese Pizza , Shells and Spinach or my Spinach Pesto!
Notes
#1 If you don't have Monterey Jack cheese, you can substitute other mild and creamy cheeses, like a farmer's cheese or Havarti.
#2 Make the flour mixtures ahead of time. I always do this if I am entertaining.
Ingredients
- 2 cups all purpose flour (I use unbleached)
- 1 Tbsp baking powder
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 cup unsalted butter
- 1 cup milk
- 8 oz. feta cheese
- 3 oz. Monterey Jack cheese (optional)
- 1.5 oz. spinach
Instructions
- Prepare the cheeses. Take half the feta cheese and cut into cubes and crumble the rest. Grate the Monterey Jack cheese (this cheese is optional, but I really like the added creaminess and overall cheesiness it adds to the biscuit. I have made it with just feta cheese, and the biscuits are still very tasty).
- Finely chop the spinach.
- Preheat the oven to 450 degrees. Lightly grease a pan and set aside.
- Sift the flour and baking powder together, and then add the sugar and salt, and whisk together well.
- Cut the butter into small cubes and add to the flour. ‘Cut’ the butter into the flour (I use a pastry blender and manually perform this step), until the butter is well incorporated, and only little pieces are seen within the flour mixture.
- Add the milk. It is important not to over mix, just give it a few quick stirs until the milk is incorporated.
- Drop the dough onto a well floured surface. Sprinkle flour on top to ensure that all wet and sticky areas are covered. Lightly and consistently flatten the dough, sprinkling flour on any sticky areas. Flatten out to about half your desired thickness.
- Evenly place the spinach, cubed feta cheese, and Monterey Jack cheese over the dough. Gently roll the dough towards you, and fold sides in as you roll (use flour for any sticky areas as you do this), until you have an elongated dough ball. Gently flatten out to your desired thickness (approx 1/2 in.). If there are any areas where spinach is completely exposed, place a little dough on top. It is OK if you have a little spinach poking through, just try and contain the cheese.
- Using a biscuit cutter, cut the biscuits, and then top each biscuit with crumbled feta cheese. Place on the pan and in the oven. Bake for 12 to 14 minutes, until the biscuits are light golden brown on the top and bottom. If you want the cheese on top browned more, just put under the broiler for 1 to 2 minutes. Enjoy!
I was thrilled to have my recipe featured on Fiesta Friday when I posted it two years ago! Check out all the tantalizing recipes being shared this week at Fiesta Friday #241!
Your family really does like spinach and feta! How interesting in a biscuit – I bet they are good Antonia 🙂
We really do. ;D Thank you, Judi! Have a nice end to your week!
Oh no, two viruses?! Maybe everyone is getting it out of their system and you will all be healthy for the rest of the fall. Hope everyone is on the mend. You definitely need to have a post dedicated to mermaid-shaped pancakes 🙂
I hope so! 😀 You’re right! They usually go so fast after I make them, I have no time to take pics. Have a great rest of your week, Heather!
My favorite ingredients in the form of a scone! Irritable!
So tasty! Thank you! Have a great weekend!
Those look so good!
With school back in session and our little one in it now I’m expecting all kinds of colds, and viruses. UGH! I’m not looking forward to it. I’m taking my monolaurin supplement every day along with my other vitamins and supplements trying to staying ahead of them. Fingers crossed they work!
I hope you all stay healthy!
Thank you so much, Deborah! You’re right, there are too many things going around. Me too, I have been loading up on Vitamin C. Thank you, I hope so too! Have a wonderful weekend!
They look so light and fluffy! I’m a huge fan of spinach and feta…going to pin these! Thanks Antonia 🙂
Thanks, Linda! I hope you enjoy them! Have a great weekend! 😀
We’ve been on a ‘Greek-food’ binge lately so these will fit in perfect on the menu! Hope you have a great weekend too 🙂
Awesome, I hope you enjoy them! Thank you, Linda! 😀
Sending well wishes, Antonia! I’m sorry there has been so much sickness at your house. Pump in vitamins! I’m a firm believer of them. These biscuits, tho!!!!! They look amazing. Almost like spanakopita on steroids! WOW!
Thank you Debbie! Right, lots of vitamins! Thank you so much, Debbie! Have a fantastic weekend!
Yummy – you have such good recipes and photos!
Thank you so much, Rita! Thank you for stopping by, and enjoy your weekend!
Wow Antonia!! These look so savoy and flakey!! I would love to have a stack of them on the table with some tomato soup!! They really must be delicious!! And–hopeful you all done with the viruses!! ugh- what a way to start the school year. hugs to all.
Thank you so much, Rhonda! We had a run, for sure! Hope things are going great and you have been spending lots of time with your new grandbaby!