All the yummy spinach, feta, lemon, fresh oregano and eggs found in the favored spanakopita, made into a muffin, without the messy phyllo crust!
What Is Spanakopita?
Really? How long have you been on this planet! LOL. With about a gazillion Greek restaurants dotted across the planet, certainly we all know what spanakopita is.
Spanakopita is about the only way you can get some picky eaters to eat their spinach! Sautéed spinach with caramelized onions, lots of lemon, fresh oregano and a heap of feta, held together with eggs and baked inside crisp phyllo dough.
Ever taken a bite of that luscious spanakopita, only to have half the crunchy phyllo dough fall all over the place? Messy!
Wouldn’t it be great to bite into spanakopita and not have the mess? Imagine you are snacking at your desk at work, or while driving around (tisk tisk).
Busy lives don’t often afford us time for a leisurely meal, yet we still need healthy nourishment.
How would you like a mess-free, healthy spinach, egg and cheese lunch or snack that can be easily eaten anywhere? I’ve got just the thing for you!
Crustless Spanakopita Muffins
Just three ingredients will hold together all the yummy ingredients that go into a spanakopita without the messy phyllo dough; flour, egg and baking powder.
You don’t even have to sauté the spinach before making these muffins. Just puree a heap of fresh spinach in the food processor, toss in a few more ingredients and transfer to a muffin tin.
Feta cheese is one of the yummy parts of a spanakopita, so save the feta to crumble on top of the muffins just before baking. Makes for an even more desirous bite!
Welcome To Muffin Madness
In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!
As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!
Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them.
And so… I will be sharing one of my beloved muffin recipes with YOU each and every Friday for your weekend treats, or a batch to carry you through the busy week ahead! Yep! 52 Fridays!!
How To Make Spanakopita Muffins
Quickly wilt the spinach in a drizzle of olive oil, lemon juice and a finely chopped onion. Once this cools, the rest is fast.
Whisk together the eggs with the spinach mixture. Sprinkle in the dry ingredients. Finely chop some fresh oregano or use dried, mix and transfer to muffin tins. Top with crumbled feta cheese and bake.
These luscious spinach muffins with last a week in the fridge and freeze wonderfully.
- Olive oil
- Baking powder
- Baking soda
- Saute pan
- Mixing bowl
- Cutting board
- Chipping knife
- Muffin tin
- Baking paper cups
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
CRUSTLESS SPANAKOPITA MUFFINSCourse: Bread Muffins u0026amp; CrackersCuisine: Mediterranean
Spinach, feta, lemon, fresh oregano and eggs, made into a savory muffin, without the messy phyllo crust!
Spinach – 1 lb.
Onion – 1 small
Olive oil – 1 tbsp
Lemon juice and zest – 2 tbsp juice, 1 tsp zest
Garlic – 1 clove, pressed
Eggs – 2
Oregano – 1 tsp, fresh or dried
Feta – 4 oz, crumbled
Flour – 2 cups *GF option, see notes
Baking powder – 1 1/2 tsp
Baking soda – 1/2 tsp
Salt – 1/2 tsp
- Preheat oven to 350
- Prepare muffin tin with baking paper cups.
- Finely chop the onion and sauté it in olive oil.
- Pile the spinach on top of the onions, add lemon juice and garlic. Place the lid on and wilt down the spinach. Cool.
- In a mixing bowl, whisk the eggs with salt and oregano. Add the spinach mixture and half of the crumbled feta. Sift in the flour, baking powder and baking soda. Mix and divide evenly into the prepared muffin tins. Top with remaining feta.
- Bake until golden and toothpick comes out clean. About 25 minutes.
- For a gluten-free option, crush a cup and a half of cashews into a flour and add half cup of rice flour. So delicious!