Spanakopita Muffins

Spanakopita Muffins

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!
35 min
15 min


    • 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


    1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 12-cup muffin tin.
    2. Mix the two flours, baking powder, baking soda, and salt together in a bowl.
    3. Stir the milk, feta, olive oil, spinach, dill, and egg together in a large mixing bowl until smooth.
    4. Slowly stir the flour mixture into the liquid to form a batter. Spoon about 2 tablespoons into each prepared muffin cup.
    5. 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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