“Spanakopita” muffins7 November 2012
These have all the same flavours as a classic Greek spanakopita: spinach, feta, egg, onion or shallots, garlic, mint, parsley, nutmeg, and parmesan. Plus, if you smother them in butter, you get pretty much the same taste as filo pastry!
- For twelve muffins:
A small onion or some shallots, diced
2–5 garlic cloves, chopped
Olive oil or butter
A bunch each of fresh mint and parsley, chopped
300 g spinach
2 cups flour
3 tsp baking powder
1 tsp salt
Freshly grated nutmeg
1 cup milk, plus a splash more if you need it
3 tbsp vegetable oil (I use canola)
100 g feta
⅓–½ cup grated parmesan, plus extra for sprinkling on top
- Preheat the oven to 180°C. In a wide pan, fry the onion in olive oil or butter until browned, then add the garlic and cook for a further 30 seconds or so. Remove from the pan and set aside.
- Wash the spinach, then put it in the pan and cook on a low heat with the lid on until wilted (about two minutes). Mix in the herbs, then remove from the heat. When the greens are cool enough to handle, wring out the liquid using a tea towel. Chop through and set aside.
- For the batter, mix together all the dry ingredients, then whisk in the milk, oil, and egg.
- Add the spinach and herbs to the batter along with the onions and garlic, then crumble in the feta and add the grated parmesan. Spoon into greased muffin tins, and sprinkle extra parmesan over the top.
- To eat immediately, bake for 30 minutes, then remove the muffins from their tins. Return them to the oven for a further 10 minutes to crisp up on the sides and bottom.
- If you plan to reheat the muffins, remove them from the oven after 30 minutes. Later, put them on a baking tray in a cold oven set to 180°C fan forced, for 15–20 minutes.