Spanakopita Spinach Pie Muffins
Elevate your appetizer game with these Spanakopita Spinach Pie Muffins, a delightful handheld twist on the classic Greek dish. Bursting with fresh spinach, creamy feta, and the aromatic duo of garlic and dill, these savory muffins are nestled in golden, buttery layers of phyllo pastry for the perfect crispy bite. Ready in under an hour, this recipe offers a brilliant combination of rich Mediterranean flavors and convenient muffin-sized portions, making them ideal for parties, brunch spreads, or snack time. Serve them warm or at room temperature for an irresistible treat that’s as visually stunning as it is delicious. Keywords: Spanakopita muffins, spinach pie recipe, phyllo appetizer, Mediterranean bites.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 150 grams feta cheese, crumbled
- 50 grams cream cheese, softened
- 1 unit small onion, finely diced
- 2 unit garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 3 unit eggs
- 6 unit phyllo pastry sheets
- 4 tablespoons unsalted butter, melted
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly before squeezing out any excess moisture.
In a large bowl, combine the spinach mixture, crumbled feta, cream cheese, chopped dill, black pepper, and salt. Stir well to combine evenly.
In a separate bowl, whisk the eggs and then add them to the spinach mixture, mixing thoroughly.
Carefully unroll the phyllo pastry sheets and cut each sheet into 4 equal squares. Stack the squares and cover with a damp cloth to prevent them from drying out.
Take one phyllo square at a time and brush lightly with melted butter. Layer 3 squares in a staggered, star-like pattern, placing them into each muffin cup to form a shell.
Fill each phyllo shell with 2-3 tablespoons of the spinach mixture, ensuring it's evenly distributed across all 12 muffin cups.
Fold the edges of the phyllo over the filling, leaving the center exposed for a rustic look. Brush the exposed phyllo edges with more melted butter.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crisp.
Allow the Spanakopita Spinach Pie Muffins to cool slightly in the pan before gently removing them. Serve warm or at room temperature.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1170 mg | 90% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
