Greek Biscuits
Submitted by pentrekin
Flaky biscuit pockets stuffed with crumbled feta, chopped green olives, dill, and a squeeze of lemon. Baked golden at 400F in just 10 minutes for a savory Greek-style appetizer.
YIELD
5 servingsPREP
20 minCOOK
25 minREADY
45 minThese little Greek biscuits are the appetizer that disappears first at every party.
Store-bought biscuit dough gets split into thin layers, then stuffed with a tangy filling of crumbled feta, finely chopped green olives, fresh dill, and a bright hit of lemon juice.
Sealed up and baked in muffin tins at 400 degrees, they puff into golden, flaky pockets with a warm, salty, herby center that practically melts on your tongue.
Ten minutes in the oven and you’ve got a crowd-pleasing appetizer that looks like you spent way more time than you actually did.
Variations
- Swap feta for goat cheese and add sun-dried tomatoes for a different Mediterranean spin
- Use Kalamata olives instead of green for a deeper, more briny flavor
- Add a pinch of dried oregano to the filling for extra Greek authenticity
Kitchen Tips
- Separate each biscuit carefully into two even layers for consistent thickness
- Press the edges firmly to seal so the filling doesn’t leak during baking
- Fill the empty muffin cups with water to prevent the pan from warping in the oven
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In small serving bowl, combine all ingredients except biscuits; set aside.
Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers.
Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal.
Partially fill remaining cups with water (this will prevent pan from burning and/or warping).
Bake until biscuits are golden brown, 8 to 10 minutes.
Remove pan from oven and carefully drain off water.
Remove biscuits to wire rack and let cool.
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