If you love the flavors of traditional spanakopita but want something a little easier, higher in protein, and perfect for meal prep, these High-Protein Spanakopita Cottage Cheese Breadsticks are for you. They have all the classic Greek-inspired flavors you know and love—spinach, feta, dill, and garlic—baked into a soft, savory breadstick that’s packed with protein and naturally gluten-free.
Whether you’re looking for a satisfying snack, a protein-rich side dish, or a unique addition to your breakfast lineup, these breadsticks check all the boxes.
Why You’ll Love These Spanakopita Breadsticks
Traditional spanakopita is one of my favorite Greek dishes, but it can be time-consuming to make with layers of delicate phyllo dough. This recipe delivers those same savory flavors in a much simpler form.
The cottage cheese creates a soft, fluffy texture while adding extra protein, and the combination of feta, spinach, and dill gives these breadsticks that unmistakable spanakopita flavor. They’re hearty enough to enjoy on their own but also pair beautifully with soups, salads, and Mediterranean-inspired meals.
What They Taste Like
These breadsticks are soft, fluffy, and slightly cheesy with savory bites of spinach and salty feta throughout. The dried dill adds that classic herbaceous flavor that makes spanakopita so irresistible, while the garlic and onion help bring everything together.
They’re rich and satisfying without feeling heavy, making them perfect for everything from breakfast to afternoon snacks.
Ingredients You’ll Need
This recipe comes together with a handful of simple ingredients:
- Cottage cheese
- Eggs
- Almond flour
- Oat flour
- Baking powder
- Sea salt
- Garlic powder
- Dried dill
- Spinach
- Onion
- Shredded mozzarella
- Crumbled feta cheese
The cottage cheese and eggs provide structure and protein, while the almond flour helps keep the breadsticks moist and tender. The spinach, feta, and dill create that classic spanakopita-inspired flavor combination.
Ingredient Substitutions
A few easy swaps can make this recipe work with what you already have on hand.
You can substitute frozen spinach for fresh spinach. Just be sure to thaw and squeeze out as much moisture as possible before adding it to the batter.
If you don’t have mozzarella, Monterey Jack or a mild shredded cheese works well.
Fresh dill can be used instead of dried dill.
You can also add chopped parsley, green onions, or a pinch of oregano for even more Greek-inspired flavor.
How to Serve Them
These breadsticks are incredibly versatile and can be enjoyed in several ways:
- Alongside a Greek salad
- With a bowl of soup
- Dipped into tzatziki
- Served with scrambled eggs for breakfast
- As a high-protein afternoon snack
- As part of a Mediterranean-inspired lunch plate
They’re delicious warm from the oven but taste just as good cold straight from the refrigerator.
Storage Instructions
Store leftover breadsticks in an airtight container in the refrigerator for up to 5 days.
To reheat, warm them in the microwave for 15–20 seconds or place them in a 350°F oven for a few minutes until heated through.
These breadsticks can also be frozen for up to 2 months. Simply thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Are these breadsticks gluten-free?
Yes, as long as you use certified gluten-free oat flour.
Can I make them ahead of time?
Absolutely. These are perfect for meal prep and taste great throughout the week.
Can I make them vegan?
They already are vegetarian and make an excellent protein-packed option for meatless meals but cannot be made vegan.
Can I add more spinach?
Yes. Just avoid adding too much extra moisture, as that can affect the texture of the breadsticks.
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High-Protein Spanakopita Cottage Cheese Breadsticks
Ingredients
Method
- Preheat the oven to 350°F and grease or line a loaf pan with parchment paper.
- Add the cottage cheese, eggs, almond flour, oat flour, baking powder, sea salt, garlic powder, onion powder, and dried dill to a blender. Blend until smooth and thick.
- Pour the batter into a mixing bowl and fold in the chopped spinach, mozzarella, and feta until evenly distributed.
- Transfer the mixture to the prepared loaf pan and smooth out the top. If desired, sprinkle additional feta or mozzarella over the top.
- Bake for 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely tent with foil during the final 10 minutes.
- Allow the bread to cool in the pan for 20 minutes before transferring. Cool an additional 10 minutes before slicing- this allows the breadsticks to firm.
- Slice into 6 breadsticks and enjoy warm. They’re delicious on their own or served with tzatziki, a Greek salad, or your favorite soup.
Notes
Protein: ~13.6g
Carbohydrates: ~5.9g
Fat: ~9.6g
