Spinach, feta, lemon, fresh oregano and eggs, made into a savory muffin, without the messy phyllo crust!
Course Muffins
Cuisine Mediterranean
Keyword Spanakopita Muffins
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Equipment
Muffin tin large 6 cups or 12 regular cups
Cupcake Baking papers
Ingredients
1lbSpinach
1Onion small
1tbspOlive oil
2tbspLemon juice
1tspLemon zest
1Garlic clovecrushed
2Eggs
1tspOreganofresh or dried
4ozFeta crumbled
2cupsFlour *GF option, see notes
1 1/2tspBaking powder
1/2tspBaking soda
1/2tspSalt
Instructions
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, about 3-minutes. Cool.
In a mixing bowl, whisk the eggs with salt and oregano. Add the cooled 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.
Video
Notes
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!