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These lazy spanakopita muffins are so delicious and easy to make. They’re crispy on the outside and soft on the inside!
If you love the flavors of a traditional Greek spinach pie but lack the patience for layering endless sheets of phyllo dough, these spanakopita muffins are your new best friend. By swapping the temperamental pastry for a simple batter of flour, buttermilk, and olive oil, you transform a labor intensive classic into the ultimate “lazy person’s” snack.
They offer all the savory satisfaction of the original with a fraction of the effort, making them perfect for a quick breakfast or a grab and go lunch.
The secret to their rich flavor lies in the prep of the greens. Sautéing the spinach first ensures it’s perfectly tender and well seasoned before it hits the batter, where it meets a fragrant blend of fresh dill, scallions, and a warm hint of nutmeg.
A generous dusting of parmesan cheese on top creates a golden, salty crust that mimics the crunch of golden pastry. These muffins bake up quickly, filling your kitchen with the scent of a Mediterranean bakery.
If you like this recipe, you will also love my Easy Spinach and Feta Pancakes or my Spanakopita Cookies.
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Lazy Spanakopita Muffins
Ingredients
- 2 tsp olive oil
- 4 scallions, diced
- 10 oz (280 g) baby spinach, rough chop
- 2 eggs, lightly beaten
- 1/4 cup (60 ml) olive oil
- 1 cup (235 ml) buttermilk
- 1 cup (125 g) flour
- 1 tsp baking powder
- 1 tsp salt
- pinch nutmeg
- 2 tbs dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 4 oz (115 g) shredded mozzarella cheese
- 2 tbs grated parmesan cheese
Instructions
- Preheat oven to 350℉. Spray a 12 slot muffin tray with oil.
- In a large skillet, heat the olive oil on medium. Sauté your scallions for 1 minute and sauté your spinach until just wilted, stirring constantly (about 1 minute). Transfer to a plate and set aside.
- In a large bowl, add in your eggs, olive oil, buttermilk and whisk together until combined. Next, add in the flour, baking powder, salt, nutmeg and mix until incorporated. Lastly, fold in the spinach mixture, dill, feta and mozzarella. Using a large scooper, transfer the mixture to the muffin tray. Sprinkle tops with grated parmesan. Bake for 23-25 minutes or until toothpick comes out clean. Let them set in the pan and then transfer muffins to a wire rack.
Notes
- Store leftovers in an airtight container in your fridge for 4-5 days.
- In place of the buttermilk, you can use milk, Greek yogurt, sour cream or kefir.
- You can make these gluten free by using almond flour or gluten free all purpose flour.
- You can use any neutral oil like avocado oil or melted butter.
- You can use sesame seeds instead of grated parmesan for the tops.