My cookbook is here! 
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.
Thank you for stopping by Hungry Happens! If you create this recipe or any other on our site, we would greatly appreciate you leaving a comment and rating the dish! LOVE YOUR LIFE!
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, or melted butter
- 1 cup (235 ml) buttermilk, or milk
- 1 cup (125 g) flour, of choice
- 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 lined with paper towels, cool for 10 minutes then gently squeeze out the liquids.
- 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.
can these be frozen? if so, how do you recommend reheating? thanks!
HI Michelle – yes they can be frozen and I would reheat them covered in parchment and then foil and reheated in the oven
Very tasty! I ended up having to bake for 45 minutes but they turned delicious, nice and golden on top too. My 2.5 year old loved them, it’s the first time I’ve gotten him to eat something with spinach in them! I am going to lessen the amount added in next time as it’s quite (deliciously) salty but my toddler doesn’t need so much. Thanks for the yummy, healthy recipe!
HI Michelle, I’m so glad your boy liked the muffins! Thank you for your feedbacck <3
Delicious and so easy to make…
Hi Dalila, thank you for trying them out!
I had nice feta to use from Costco and forgot to that my phyllo dough. I found this recipe and baked it in a 10×7 foil pan. Baked for just under 45 min at 350. Really good! Much better than I expected! I really drained the spinach after sautéing. Worth the effort. The only think I was missing was green onions. I subbed some shallots instead. Very happy with the recipe!
Hi Lynn, sounds delicious just the way you made it! Thanks for sharing your kind feedback!
Made exactly as written. Easy and DELICIOUS! Thanks.
Hi Bev, I love to hear it! Thanks for trying the recipe <3
These were super! My changes, very minor, were adding about a teaspoon of garlic powder and half teaspoon of crushed red pepper flakes. I also only had 6 oz of spinach and I added some tomatoes, because that is what I had. I do feel my changes did not significantly alter the taste of this recipe. And I would bet my first born, that they will be even better tomorrow.
I love it
Thank you Celesile!
Made these today…delicious! Thank you for the scrumptious recipe.
My pleasure Deb! I’m so glad you tried the recipe 🙂
Can they be frozen??
HI Beverlee, yes absolutely!
Can I substitute feta cheese with some other cheese
Thank you for this recipe
HI Louise, yes of course, You can use goat cheese, cotija cheese or queso fresco or even shredded parmesan
Thank you very much
Enjoy! 🙂
Mmmmm
So good!!
can I substitute milk for buttermilk? I can’t stomach the smell of buttermilk. I open a carton on buttermilk and I am hanging on the great porcelain bowl for the rest of the day.
Hi Jeannette, LOL Yes! You can sub in milk here no problem!