home | recipes

Spinach Feta Sweet Potato Muffins

No ratings yet

Jump to Recipe

No ratings yet

Spinach Feta Sweet Potato Muffins

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Recipes, The Ikaria Diet

Prep Time 10

Cook Time 30

Servings

Recipes, The Ikaria Diet

Ingredients

1 large sweet potato washed but unpeeled
120 g or 4 oz. baby spinach leaves
2 cups 220 g or 8 oz. whole wheat flour
1 Tbsp baking soda
2 green onions thinly sliced white and part of the green part
5 oz. 150g Greek Feta cheese, coarsely crumbled and divided
2 medium eggs beaten
4 Tbsp Greek extra virgin olive oil
1 cup. plain Greek yogurt preferably full fat
1 tsp dried thyme
Salt and freshly ground black pepper to taste

Instructions

Place the sweet potato in a steamer basket with an inch or so of water. Cover and steam until very soft, about 20 – 30 minutes. Remove, cool slightly, and peel off the skin. Mash the pulp with a fork to make a cup of puree.
Steam the spinach until wilted, about 5 – 7 minutes. Remove and wrap it in a tea towel, squeezing it to remove excess moisture.
In a mixing bowl, stir together the flour and baking soda. Mix in the onions and half the feta.
In another, clean bowl, whisk the eggs, olive oil, yogurt, and thyme. Whisk the sweet potato puree and stir in the spinach with a spoon or spatula. Season with salt and pepper.
Transfer this mixture into the bowl with the flour and mix with a spatula to combine.
Preheat oven to 350 F / 170F.
Brush a 12-hole muffin tin with Greek extra virgin olive oil. Divide the mixture in the muffin tin, sprinkle with the rest of the feta cheese and bake for 25-30 minutes, or until the muffins are golden and puffed. Remove, invert and remove the muffins and cool on a rack.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

NOTE:
The cooled muffins will keep for up to a month in a ziplock bag in the freezer for up to a month.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

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.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Spinach Feta Sweet Potato Muffins