Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins)
Updated: Oct 29
These Spinach and Feta Muffins bring the delicious flavours of Greek spanakopita into soft, savoury gluten-free muffins packed with spinach, feta, cheddar and fresh herbs. Perfect for breakfast, lunchboxes and meal prep.
About These Spinach and Feta Muffins
Traditional Greek spanakopita combines spinach, feta and fragrant herbs inside layers of crisp filo pastry. These savoury muffins take inspiration from those familiar flavours, turning them into something wonderfully simple and easy to enjoy any time of day.
Unlike traditional spanakopita, there's no pastry to prepare and no need to cook the spinach beforehand. Everything comes together in one bowl, with Greek yoghurt adding moisture, feta providing a lovely salty flavour and cheddar bringing extra richness.
What I particularly love about these gluten-free muffins is their versatility. They're delicious warm from the oven, but also make a convenient breakfast, lunchbox addition or snack to prepare ahead for busy days.
Watch How to Make Spinach and Feta Muffins
Helpful Tips
Fresh Spinach.
Baby spinach works beautifully because it's tender and doesn't need cooking beforehand. Wash and dry thoroughly before finely chopping. English spinach can also be used; simply finely chop any thicker stems.
Choosing the Flour.
This recipe has been tested using Caputo Fioreglut gluten-free flour. Other gluten-free flour blends may work, although the texture can vary depending on the blend. Traditional plain flour is also an option for those who don't need the recipe to be gluten-free.
Greek Yoghurt.
Use thick, full-fat Greek yoghurt for moisture and a soft texture. It helps keep the muffins tender without needing too much oil.
Feta and Cheddar.
The combination of salty feta and cheddar gives these muffins their flavour and richness. Parmesan or mozzarella can also be substituted, although the texture and flavour may change.
Mixing the Batter.
Fold in the flour until just combined. Avoid overmixing, as this can affect the finished texture of the muffins.
Muffin Size.
This recipe makes 8 large muffins or 12 standard muffins. Baking times may vary slightly depending on the size of your muffin tray, so check that the centres are cooked through.
Make Ahead.
These muffins are perfect for meal prep and can be made several days in advance. Enjoy them cold, at room temperature or gently reheated.
Storing and Reheating.
Refrigerate in an airtight container for up to 4 days. Warm briefly in the microwave or reheat in the air fryer for a slightly crisp exterior.
What to Serve with Spinach and Feta Muffins
Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins)
Makes: 8 large muffins
Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Category: Savoury Baking
Recipe Cuisine: Greek
INGREDIENTS
4 large eggs (approximately 70g each)
120g full fat Greek yoghurt
100ml milk
30ml extra virgin olive oil
120g baby spinach, finely chopped
3 spring onions, finely sliced
½ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
150g feta, crumbled
80g cheddar cheese, grated
Sea salt and cracked black pepper, to taste
180g Caputo Fioreglut Gluten Free Flour*
1 tsp baking powder
*This recipe has been tested using Caputo Fioreglut gluten-free flour. Other gluten-free plain flour blends may be used, but results may vary depending on the blend.
INSTRUCTIONS
1. Preheat the Oven
Preheat the oven to 180°C fan-forced. Grease or line a 12-hole muffin tray.
2. Prepare the Wet Ingredients
In a large bowl, whisk together the eggs, Greek yoghurt, milk and olive oil.
3. Add the Filling Ingredients
Add the spinach, spring onions, parsley, mint, feta, cheddar, sea salt and cracked black pepper. Stir until combined.
4. Add the Dry Ingredients
Add the Caputo Fioreglut Gluten Free Flour and baking powder. Fold until just combined.
5. Fill the Muffin Tray
Divide the mixture evenly between the muffin holes.
6. Bake
Bake for 15 minutes. Rotate the muffin tray, then continue baking for a further 15 minutes or until golden and cooked through.
7. Cool
Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack. Serve warm, or at room temperature.
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Margaret Pahos @CreateCookShare
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