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.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

Step 2

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.

Step 3

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.

Step 4

In a large bowl, combine the spinach mixture, crumbled feta, cream cheese, chopped dill, black pepper, and salt. Stir well to combine evenly.

Step 5

In a separate bowl, whisk the eggs and then add them to the spinach mixture, mixing thoroughly.

Step 6

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.

Step 7

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.

Step 8

Fill each phyllo shell with 2-3 tablespoons of the spinach mixture, ensuring it's evenly distributed across all 12 muffin cups.

Step 9

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.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crisp.

Step 11

Allow the Spanakopita Spinach Pie Muffins to cool slightly in the pan before gently removing them. Serve warm or at room temperature.

Nutrition Facts

Serving size	(835.4g)

Amount per serving	% Daily Value*
Calories	1616.8

Total Fat 138.5g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 862.4mg	0%
Sodium 2880.6mg	0%
Total Carbohydrate 41.2g	0%
Dietary Fiber 9.0g	0%
Total Sugars 8.1g
Protein 53.1g	0%

Vitamin D 123IU	0%
Calcium 1169.7mg	0%
Iron 14.5mg	0%
Potassium 546.7mg	0%

*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.

Source of Calories

Fat: 76.8%

Protein: 13.1%

Carbs: 10.1%