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!
- 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
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.