Lazy Spanakopita Muffins
Print recipe
Savory spinach and cheese muffins inspired by spanakopita. Easy, delicious, and perfect for any time of day.
- Prep time
- 20 minutes
- Cook time
- 22 minutes
- Total time
- 42 minutes
- Yield
- 12 muffins
Ingredients
2 tsp olive oil 4 scallions, diced 10 oz baby spinach, chopped 2 eggs, lightly beaten 1/4 cup olive oil or melted butter 1 cup buttermilk (or yogurt/milk) 1 cup flour (any) 1 tsp baking powder 1 tsp salt Pinch nutmeg 2 tbsp chopped dill 4 oz feta, crumbled 4 oz mozzarella, shredded 2 tbsp grated parmesanInstructions
- Prep Oven: Preheat oven to 350°F and spray a 12-slot muffin tin.
- Cook Spinach: Heat oil, sauté scallions 1 minute, add spinach until wilted.
- Drain: Cool spinach, transfer to towel, and squeeze out liquid.
- Mix Wet: In bowl, whisk eggs, oil, and buttermilk.
- Add Dry: Stir in flour, baking powder, salt, nutmeg.
- Fold: Add spinach mix, dill, feta, and mozzarella.
- Scoop: Fill muffin tin, sprinkle with parmesan.
- Bake: 23–25 mins or until golden. Let cool on rack.
Notes
Substitute buttermilk with yogurt, milk, or kefir. Make gluten-free with almond or GF flour. Store in fridge 4–5 days or freeze 2 months.Nutrition
- Calories
- 170
- Fat
- 11g
- Saturated fat
- 4g
- Sugar
- 1g
- Sodium
- 462mg
- Protein
- 7g
- Carbohydrates
- 11g
- Fiber
- 1g