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Baking recipe · from the recipe book

Flaky Spinach Feta Biscuits with Oregano

Crisp-edged, buttery layers studded with salty feta, tender spinach and green onion, with a tangy Greek-yogurt crumb and a glossy golden top.

Flaky Spinach Feta Biscuits with Oregano

Ingredients

  • 4 cups loosely packed120 gBaby spinach
  • 1⅛ tsp5 gOlive oil
  • 2¾ cups340 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 2 tsp2 gDried oregano
  • ½ cup130 gUnsalted buttervery cold, cut into 1/2-inch cubes
  • 1 cup crumbled150 gFeta cheesecrumbled and chilled
  • 2 medium30 gGreen onionsthinly sliced
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatcold
  • ⅓ cup (80 ml)90 gWhole milkcold
  • 1 large50 gEggsbeaten

Steps

  1. Warm the olive oil in a skillet over medium heat, add the spinach and stir until just wilted, about 2 minutes. Spread it on a plate to cool completely, then squeeze out the liquid and chop it finely.
  2. While the spinach cools, put the cubed butter and crumbled feta in the freezer for 10 minutes.
  3. In a small bowl, whisk the Greek yogurt and milk until smooth; keep this yogurt mixture in the fridge.
  4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  5. In a large bowl, whisk the flour, baking powder, baking soda, salt and oregano.
  6. Add the cold butter and press each cube flat between your fingertips into thin sheets, leaving some pea-size pieces.
  7. Toss in the feta, chopped spinach and green onion until coated with flour.
  8. Pour in the cold yogurt mixture and stir with a fork just until a shaggy dough forms.
  9. Turn the dough onto a lightly floured counter, pat into a rectangle about 3/4 inch thick, fold it in thirds like a letter and turn it a quarter turn; pat out and fold two more times for layers.
  10. Pat the dough to 1 inch thick and cut 12 squares with a sharp knife, pressing straight down without twisting. Set them close together on the sheet and chill 15 minutes.
  11. Brush the tops with the beaten egg.
  12. Bake 18 to 22 minutes, until tall and deep golden on top and bottom.
  13. Cool on a rack for 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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