Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.

In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes.

In a medium saucepan add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it’s evenly incorporated. Work the feta cheese in the same way.

Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed.

You can chill for a few minutes at this point or go ahead and pour in the milk. Gently work the milk into the dough until it just comes together.

Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4” thick. Cut the dough into 20-24 2” circles and place them on the prepared baking sheet.

Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.