I lose weight eating these Spinach + Feta Egg Biscuits
I lose weight eating these SPINACH + FETA EGG BISCUITS is a easy Greek recipe that serves 6. 144 calories per serving. Recipe by HungryHappens on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $9.49 total, $1.58 per serving
Ingredients
- 3 large Eggs (room temperature, beaten)
- 1 cup Cottage Cheese (low‑fat, drained)
- 2 cups Fresh Spinach (packed, washed, stems removed)
- 2 cloves Garlic (minced)
- 1/3 cup Kalamata Olives (pitted and chopped)
- 1 cup Almond Flour (finely ground)
- 1/4 cup Coconut Flour (sifted)
- 1/2 cup Seasoned Mozzarella Cheese (shredded; seasoned with oregano or Italian herbs)
- 1/2 cup Feta Cheese (crumbled)
- 1 tablespoon Olive Oil (for sautéing spinach)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Sauté Spinach
Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add the spinach and sauté 2–3 minutes until wilted. Transfer to a colander and press out excess moisture.
Time: PT5M
Mix Wet Ingredients
In a large mixing bowl, whisk the 3 eggs until light. Stir in the drained cottage cheese until smooth.
Time: PT2M
Combine All Ingredients
Add the sautéed spinach, chopped olives, almond flour, coconut flour, seasoned mozzarella, and crumbled feta to the bowl. Gently fold until just combined; the batter will be thick.
Time: PT7M
Portion Biscuits
Line the baking sheet with parchment paper. Using a 2‑tablespoon scoop, drop batter onto the sheet, spacing 2 inches apart.
Time: PT3M
Bake
Place the sheet in the preheated oven and bake 15–20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Time: PT20M
Temperature: 350°F
Cool Slightly
Remove the biscuits from the oven and let them rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Time: PT5M
Nutrition Facts
- Calories
- 144
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Keto, Low‑Carb, High‑Protein, Vegetarian
Allergens: Eggs, Dairy, Tree nuts (almond)
Ingredient Substitutions
- Instead of Eggs: egg replacer (for vegans)
- Instead of Cottage Cheese: Greek yogurt (strained), ricotta
- Instead of Fresh Spinach: kale (stems removed), frozen spinach (thawed, drained)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Kalamata Olives: green olives
- Instead of Almond Flour: coconut flour (adjust liquid), hazelnut flour
- Instead of Coconut Flour: additional almond flour (reduce liquid)
- Instead of Seasoned Mozzarella Cheese: plain mozzarella + dried herbs
- Instead of Feta Cheese: goat cheese
- Instead of Olive Oil: butter, avocado oil
Equipment Needed
- Skillet
- Mixing Bowl
- Whisk
- Spatula
- Baking Sheet
- Parchment Paper
- Oven
- Measuring Cups
Critical Steps — Do Not Skip
- Sauté spinach and remove excess moisture to avoid a soggy biscuit.
- Do not over‑mix the batter once the flours are added.
- Bake until golden; under‑baking leaves a raw interior.
Chef Tips from the Video
- Use fresh, high‑quality feta for the best tangy flavor.
- Pat the olives dry with a paper towel to prevent excess moisture.
- For extra herb flavor, add a pinch of dried oregano or thyme to the batter.
Troubleshooting
Biscuits are too dense.
Make sure not to over‑mix after adding the flours and check that the spinach is well drained. Adding an extra egg or a tablespoon of milk can lighten the texture.
Biscuits spread too much and become flat.
Increase almond flour by 2‑3 tbsp or chill the batter for 10 minutes before scooping.
Top is not golden but interior is cooked.
Broil for 1‑2 minutes at the end of baking, watching closely to avoid burning.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individually wrapped biscuits for up to 1 month; reheat in a 300°F oven for 5‑7 minutes.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Bake the full batch, let cool, then freeze. Reheat directly from frozen for a quick breakfast.
- The biscuits can be reheated in a toaster oven for a crisp exterior.
Frequently Asked Questions
What is the cultural significance and history of Greek spinach, feta & olive breakfast biscuits in Greek cuisine?
Greek breakfast traditionally features simple, protein‑rich foods like cheese, olives, and bread. These low‑carb biscuits modernize that tradition by using almond and coconut flours, echoing the ancient Greek love of nuts and dairy while keeping the meal quick for contemporary lifestyles.
What are the traditional regional variations of Greek breakfast biscuits across Greece?
In the islands, breakfast often includes koulouri (sesame‑seed bread) and fresh cheese, while mainland regions favor pita with feta and olives. Some families add honey or yogurt, but the low‑carb version swaps wheat flour for nut‑based flours to suit modern dietary trends.
How is a traditional Greek breakfast typically served, and how does this biscuit fit into that tradition?
A classic Greek breakfast may include sliced tomatoes, olives, feta, and a slice of bread or pita, often accompanied by coffee. These biscuits provide a handheld, protein‑dense alternative that captures the same flavors—spinach, feta, olives—while being portable and low‑carb.
What occasions or celebrations in Greek culture feature spinach and feta dishes?
Spinach and feta appear in many Greek celebrations, especially during Easter when savory pastries like spanakopita are served. The combination is also common at family gatherings and festive brunches, symbolizing prosperity and health.
What authentic ingredients are essential for a true Greek flavor in this biscuit, and what are acceptable substitutes?
Authentic ingredients include feta cheese, Kalamata olives, and extra‑virgin olive oil. If unavailable, substitute feta with goat cheese, use green olives, and replace olive oil with a mild avocado oil, though the flavor profile will shift slightly.
What other Greek dishes pair well with these low‑carb breakfast biscuits?
Serve the biscuits alongside Greek yogurt with honey, a fresh cucumber‑tomato salad, or a small side of tzatziki. They also complement a cup of strong Greek coffee or herbal mountain tea.
What are the most common mistakes to avoid when making Greek spinach, feta & olive breakfast biscuits?
Common errors include not draining the sautéed spinach, over‑mixing the batter, and under‑baking. Each of these leads to soggy, dense, or raw‑center biscuits. Follow the critical steps to ensure a light, golden result.
Why does this recipe use almond flour and coconut flour instead of traditional wheat flour?
Almond and coconut flours keep the biscuits low in carbohydrates and gluten‑free, aligning with the high‑protein, low‑carb goal of the video. They also add a subtle nutty flavor that complements the feta and olives.
Can I make these Greek breakfast biscuits ahead of time and how should I store them?
Yes, bake the full batch, let cool, then store in an airtight container in the refrigerator for up to four days or freeze individually for up to a month. Reheat in a 300°F oven for 5‑7 minutes for a fresh‑out‑of‑the‑oven texture.
What does the YouTube channel HungryHappens specialize in?
The YouTube channel HungryHappens focuses on quick, high‑protein, low‑carb meals that fit busy lifestyles, often featuring creative twists on classic comfort foods and Mediterranean flavors.
How does the YouTube channel HungryHappens' approach to Greek‑inspired cooking differ from other Mediterranean cooking channels?
HungryHappens emphasizes low‑carb, high‑protein adaptations using alternative flours and dairy‑rich ingredients, whereas many Mediterranean channels stick to traditional grain‑based recipes. This channel blends health‑focused nutrition with authentic flavor profiles.
Last updated: August 30, 2026
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