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!
-
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.