Spanakopita is a classic Greek dish that can be made in a variety of ways and usually features the iconic flavors of spinach, dill, scallions or green onions, and feta. Try the following variation, spanakopita biscuits, for a new way to enjoy this Greek favorite.

Spanakopita Biscuits

3 cups unbleached all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon Greek sea salt

1 teaspoon lemon zest (from 1 small lemon)

3/4 cup cold unsalted butter, cut into cubes

2 1/2 cups fresh baby spinach

1 cup crumbled feta Dodoni

4 scallions, finely chopped

1/2 cup chopped fresh dill

1/4 teaspoon freshly ground black pepper

1 pinch red pepper flakes

1 cup Greek yogurt, plus more as needed

1 large egg, beaten

Place the flour, sugar, baking powder, baking soda, salt, and lemon zest in a food processor and pulse a few times to combine. Add the butter and then pulse until the butter is about the size of large peas. If there are any large pieces of butter, break them up with your fingers, but be aware that your hands may cause the butter to melt, so a pastry cutter or fork may also be used at this point.

Transfer the mixture to a large bowl, cover with plastic wrap, and place in the freezer or the refrigerator while you prep and assemble the remaining ingredients. Once prepped, add the spinach, feta, scallions, dill, pepper, and pepper flakes to the flour-butter mixture. Stir with a rubber spatula until all the ingredients are evenly combined. Add the cup of yogurt and fold into the mixture until the dough starts to form. Switch from folding in the ingredients with a spatula to using your hand. Place the dough in the freezer or the refrigerator and allow it rest for at least a few minutes— the flour will begin to absorb the liquid. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment, foil, or a silicone baking mat.

Knead the dough a bit more by hand to see if more yogurt is needed. Add a tablespoon at a time of the yogurt to the dough and combine, just until the dough holds together.

Transfer the dough to a clean work surface or cutting board. Pat the dough into a 9-inch diameter circle, about 1-inch high. Make sure not to overwork the dough to avoid making tough biscuits. Cut the dough circle into 8 triangles. Place the triangles on the baking sheet lined with parchment, foil, or a silicone baking mat. Brush the top of each with the beaten egg, making sure to brush the entire top and sides.
Bake for 10 minutes, then rotate the baking pan and lower the oven temperature to 350 degrees F. Continue baking for about 15-20 minutes until the biscuits are golden brown. Place on a wire rack to cool before enjoying them warm or at room temperature.