Spanakopita Muffins

4.75 from 4 votes

This spanakopita muffins recipe makes great use of a Greek classic spinach pie filling (minus the onions and/or scallions), but in this form the spinach-feta duo morphs into something kid-friendly, fun and healthy! To my mind, this is the Mediterranean diet aiming to win over the hardest customers: young ones who are usually picky eaters! It’s so easy to transform the classics of the Greek diet into food everyone at every age wants to eat!

4.75 from 4 votes

Spanakopita Muffins

By Diane Kochilas

Prep Time 35

Cook Time 15

Servings muffins

Recipes

Prep Time 35

Cook Time 15

Servings muffins

Recipes

Ingredients

1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk
1 cup crumbled Greek feta cheese
6 tablespoons extra virgin Greek olive oil
2/3 cup frozen chopped spinach - thawed drained, and squeezed dry
3 tablespoons chopped fresh dill
1 large egg

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 12-cup muffin tin.
Mix the two flours, baking powder, baking soda, and salt together in a bowl.
Stir the milk, feta, olive oil, spinach, dill, and egg together in a large mixing bowl until smooth.
Slowly stir the flour mixture into the liquid to form a batter. Spoon about 2 tablespoons into each prepared muffin cup.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.