Mediterranean Broccoli Feta Biscuit Bake

Mediterranean Broccoli Feta Biscuit Bake

This Mediterranean Broccoli Feta Biscuit Bake is a hearty, savory comfort dish that fuses classic casserole vibes with Mediterranean brightness. Fresh broccoli florets and crumbled feta mingle in a creamy, herb-infused base, topped with golden, fluffy biscuits. The result? A satisfying, one-pan meal that’s rich, tangy, and cozy — perfect for weeknight dinners, meal prep, or family gatherings. This bake is an excellent way to elevate simple ingredients into something special, with a fresh twist from lemon, olives, and Mediterranean spices.

Time Overview

Ingredients

For the Filling:

3 cups broccoli florets (fresh or frozen, chopped)

1 tbsp olive oil

1 small red onion, finely chopped

2 cloves garlic, minced

½ cup sun-dried tomatoes, chopped (in oil, drained)

½ cup pitted Kalamata olives, sliced

1 tsp dried oregano

½ tsp dried thyme or rosemary

Zest of 1 lemon

¼ tsp red pepper flakes (optional)

Salt and pepper to taste

¾ cup crumbled feta cheese

1 cup plain Greek yogurt or sour cream

½ cup milk (any type)

2 eggs, lightly beaten

For the Biscuit Topping:

1½ cups all-purpose flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

6 tbsp cold unsalted butter, cut into small cubes

½ cup plain Greek yogurt or buttermilk

¼ cup milk (as needed)

Instructions

1. Prepare the Filling:

Preheat oven to 400°F (200°C).

Steam or microwave broccoli until just tender but still bright green. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté red onion for 3–4 minutes until soft.

Add garlic, sun-dried tomatoes, olives, oregano, thyme, red pepper flakes, and lemon zest. Cook for 2–3 more minutes.

Add cooked broccoli and stir well. Season with salt and pepper.

Remove from heat. In a large bowl, whisk together Greek yogurt, milk, eggs, and feta. Stir in the broccoli mixture.

Pour into a greased 9×9-inch or similar baking dish.

2. Make the Biscuit Topping:

In a bowl, whisk flour, baking powder, baking soda, and salt.

Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.

Stir in Greek yogurt and enough milk to form a soft, sticky dough.

Drop spoonfuls of biscuit dough over the broccoli filling, spreading lightly (it doesn’t need to cover everything perfectly — rustic is good!).

3. Bake:

Bake uncovered for 25–30 minutes, or until biscuits are golden and cooked through.

Let sit for 5 minutes before serving.

Tips for Success

Cut broccoli small: Smaller pieces cook evenly and meld better with the creamy filling.

Use cold butter for biscuits: This ensures a fluffy, flaky texture.

Don’t overmix biscuit dough: It should be just combined to avoid dense biscuits.

Balance the salt: Feta and olives are salty; taste the filling before adding extra salt.

Use full-fat dairy: For best texture and richness in both filling and topping.

Variations

Add Protein: Stir in cooked shredded chicken or chickpeas for extra heartiness.

Make it Gluten-Free: Use a gluten-free biscuit mix or almond flour biscuit dough.

Spice it Up: Add chopped jalapeños or more red pepper flakes for heat.

Different Cheeses: Swap feta for goat cheese, ricotta salata, or a sharp white cheddar.

Low-Carb Version: Skip the biscuit topping and top with a sprinkle of parmesan and almond flour mixture.

Frequently Asked Questions

Q: Can I make this bake ahead of time?
A: Yes! Assemble the filling and biscuit topping separately. Refrigerate both, then assemble and bake fresh when ready.

Q: Can I use frozen broccoli?
A: Absolutely. Just thaw and drain well before using to avoid excess water in the filling.

Q: What can I use instead of Greek yogurt?
A: Sour cream or crème fraîche are great alternatives with a similar tang and creaminess.

Q: Can I make it vegan?
A: Yes. Use plant-based yogurt, vegan feta, almond milk, and a vegan biscuit recipe (e.g., with coconut oil and plant milk).

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave until warmed through.

Nutrition (Per Serving – Serves 6)

(Based on use of full-fat dairy and feta; may vary with substitutions.)

Conclusion

This Mediterranean Broccoli Feta Biscuit Bake brings together the best of both worlds: rich, comforting textures and fresh, tangy Mediterranean flavors. With its creamy interior, herbaceous lift, and golden biscuit topping, it’s the kind of dish that feels indulgent yet wholesome. Whether you’re feeding a crowd, planning your weekly meals, or simply craving something deliciously different, this bake delivers flavor, flexibility, and satisfaction in every bite.