If you’re looking for a savory snack that’s packed with protein and actually satisfying, these Fluffy Spinach Feta High-Protein Snacking Biscuits are about to become a fridge staple.

They’re soft, fluffy and egg-forward with plenty of salty feta, melty mozzarella, fresh spinach and lots of dill in every bite. Think somewhere between a fluffy biscuit, an egg bite and spanakopita…except they’re incredibly easy to make and naturally gluten-free when made with gluten-free 1:1 flour.

One of my favorite things about this recipe is that there’s no need to cook the spinach first. Just finely chop it, fold it directly into the batter and let it wilt perfectly while the biscuits bake.

These are perfect for meal prep, busy mornings, an afternoon snack or whenever you want something savory and protein-packed waiting in the fridge.

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Why You’ll Love These Spinach Feta Protein Biscuits

These biscuits check all the boxes for an easy savory snack:

High in protein from eggs, Greek yogurt, feta and mozzarella
Made with simple, wholesome ingredients
Gluten-free when you use a gluten-free 1:1 flour
No protein powder needed
Packed with fresh spinach and dill
Easy to make in one bowl
Great for meal prep
Delicious warm or cold
Perfect for breakfast or a savory snack

The combination of spinach, feta and dill gives them a Greek-inspired flavor reminiscent of spanakopita, while mozzarella adds just enough meltiness without overpowering the feta.

Ingredients

4 large eggs
¾ cup plain Greek yogurt
1 cup gluten-free 1:1 baking flour
1 tbsp baking powder
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
¼ tsp black pepper
1 packed cup fresh spinach, very finely chopped
¾ cup crumbled feta cheese
½ cup shredded mozzarella cheese
⅓ cup fresh dill, finely chopped
¼ cup green onions, finely sliced

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the eggs to a large mixing bowl and whisk well until slightly frothy. Add the Greek yogurt and whisk until combined.

Add the gluten-free flour, baking powder, garlic powder, onion powder, sea salt and black pepper. Mix until a thick batter forms.

Fold in the finely chopped raw spinach, feta, mozzarella and fresh dill until evenly distributed throughout the batter.

Divide the batter into 7 large mounds on the prepared baking sheet. Keep the biscuits tall rather than pressing them flat so they have room to puff while baking.

Bake for 20–24 minutes, or until the biscuits are puffed, lightly golden and completely set in the centers.

Allow them to cool on the baking sheet for about 5–10 minutes before serving.

The Secret to Fluffy High-Protein Biscuits

These aren’t your traditional butter-heavy biscuits. Instead, the combination of eggs and Greek yogurt creates a moist, fluffy base while naturally adding protein.

Whisking the eggs well before adding the remaining ingredients incorporates a little air into the batter, while a full tablespoon of baking powder helps the biscuits rise.

Another important tip: don’t overmix the batter once you add the flour. Mix only until everything is incorporated, then gently fold in the spinach and cheeses.

Do I Need to Cook the Spinach First?

No! That’s one of the best parts of this recipe.

The spinach goes into the biscuits completely raw. Finely chopping it allows it to distribute evenly throughout the batter and wilt as the biscuits bake.

There’s no need to sauté it, which means no extra pan, no added oil and one less step.

Spinach Feta Flavor in Every Bite

I wanted these biscuits to taste unmistakably like spinach and feta, rather than simply being a cheesy biscuit with a little spinach thrown in.

That’s why the recipe uses a generous ¾ cup of feta along with a full cup of fresh spinach and plenty of fresh dill. The feta brings that salty, tangy flavor while the dill makes everything taste especially fresh and gives the biscuits their Greek-inspired flavor.

Mozzarella is the supporting cheese here. It adds a mild creaminess and melty texture without competing with the feta.

Perfect for Savory Snacking

If you’re someone who gravitates toward savory snacks instead of sweet ones, these are such a good recipe to keep on hand.

Pair one with fresh fruit for a quick snack, serve alongside eggs for breakfast, add one to a lunch plate, or grab one straight from the fridge when you need something between meals.

They’re also portable, which makes them great for busy days when you want something more substantial than a typical snack.

Storage and Meal Prep

Once completely cooled, store the biscuits in an airtight container in the refrigerator for up to 4 days.

You can eat them cold, bring them closer to room temperature or warm one briefly in the microwave or air fryer.

For longer storage, freeze the cooled biscuits in a freezer-safe container with parchment between layers. Thaw overnight in the refrigerator and reheat before serving.

Substitutions and Tips

Greek yogurt: Plain 2% or whole-milk Greek yogurt will give you the richest, softest texture. Nonfat can also work, although the biscuits may be slightly less tender.

Flour: Use your favorite gluten-free 1:1 baking flour. If gluten isn’t a concern, a regular all-purpose flour should also work.

Spinach: Fresh baby spinach works best. Chop it very finely before measuring and adding it directly to the batter.

Feta: I recommend using a good-quality feta since it’s one of the dominant flavors in this recipe.

Dill: Fresh dill makes a big difference here. Since these biscuits have such a simple ingredient list, its fresh flavor really comes through.

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