Spinach and feta (spanakopita) savoury muffins
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5 from 1 vote

Spinach and feta savoury muffins

Spanakopita muffins - packed with feta cheese, spinach and herbs these make the perfect portable snack.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Muffins
Cuisine: Greek
Servings: 12 muffins
Author: Lucy Parissi


  • Wet ingredients
  • 330 ml | 11fl oz buttermilk
  • 90 ml | 3fl oz light olive oil or vegetable oil + 1 tbsp to fry
  • 1 large egg
  • 250 g | 8.8oz ready-washed baby spinach
  • 200 g | 7oz feta cheese finely crumbled
  • 3 tbsp finely grated kefalotyri or use Parmesan
  • 5 spring onions scallions finely diced
  • 2 tbsp fresh chives very finely diced
  • 2 tbsp fresh dill very finely diced
  • Dry ingredients
  • 375 g | 13.5oz self-raising flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • ---
  • a little butter or vegetable shortening to grease the muffin tins


  • Preheat the oven to 180C (350F). Lightly grease two small silicone muffin tins (or you can use muffin cases).
  • Shred the spinach leaves. Heat 1/2 tbsp of olive oil in a large frying pan then add the spinach all in one go.
  • Stir the leaves until wilted. Transfer to a bowl to cool slightly. Once cool enough to handle wring as much moisture out of the leaves squeezing them in your hands.
  • Add a little more oil to the pan and cook the spring onions for a couple of minutes. Add the chopped herbs, stir them in and then take off the heat.
  • Put the buttermilk, olive oil and egg in a large bowl. Lightly mix together using a balloon whisk.
  • Stir in the spinach, spring onions and herbs.
  • Add the two types of cheese and stir until incorporated.
  • Sift the flour over the bowl and add the salt and pepper. Use a large spoon to lightly combine everything, making sure to scrape the bottom and sides of the bowl as you do.
  • Divide the batter to fill the muffin tins about 3/4 of the way up. Bake for 20-25 minutes until the muffins are risen and firm. Cool in the tins and then turn them over to release the muffins.