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When it comes to satisfying snacks or brunch options, Spinach Feta Flaky Bombs stand out as a delightful choice. These airy, flaky pastries are not only a treat for the taste buds but also a versatile dish that can be enjoyed any time of day. Whether served as an appetizer at a gathering, a tasty addition to a brunch spread, or simply a quick snack to enjoy with your favorite beverage, these flaky bombs promise to impress.

Mini Spinach Feta Biscuit Bombs

Discover the deliciousness of Spinach Feta Flaky Bombs, a perfect blend of taste and nutrition. These airy pastries are versatile enough for snacks, appetizers, or brunch. Enjoy the refreshing flavor of fresh spinach combined with tangy feta in a flaky pastry that’s both satisfying and nourishing. Rich in vitamins and minerals, this recipe not only pleases the palate but also supports a healthy lifestyle. Try making these delightful bombs and impress your family and friends!
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Ingredients
  

2 cups fresh spinach, roughly chopped

1 cup feta cheese, crumbled

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup unsalted butter, cold and diced

3/4 cup buttermilk

1 large egg, beaten (for egg wash)

Freshly cracked black pepper, to taste

1 tsp lemon juice

Optional: sesame seeds or poppy seeds, for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Spinach Mixture: In a medium skillet over medium heat, wilt the chopped spinach (about 2-3 minutes). Once wilted, remove from heat and let it cool slightly. In a mixing bowl, combine the wilted spinach with crumbled feta, lemon juice, and a sprinkle of black pepper. Stir until well mixed. Set aside.

      Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

        Incorporate Butter: Add the cold, diced butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

          Add Buttermilk: Make a well in the center of the flour mixture, and pour in the buttermilk. Stir with a fork until the mixture starts to come together. Be careful not to overmix; it’s okay if there are a few lumps.

            Fold in the Spinach Mixture: Gently fold the spinach and feta mixture into the biscuit dough until just combined.

              Shape the Bombs: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Cut out biscuits using a round cutter (about 2-3 inches in diameter), then place a small spoonful of the spinach-feta mixture in the center of half of the rounds. Top each with another biscuit round and pinch the edges to seal securely.

                Brush and Bake: Place the biscuit bombs on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish. Optional: sprinkle sesame seeds or poppy seeds on top for added texture.

                  Bake: Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown.

                    Serve: Allow to cool slightly before serving warm. Enjoy as a delightful snack or as part of a brunch spread!

                      Prep Time, Total Time, Servings: 20 min | 40 min | 12 bomb biscuits