Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins)
- Jun 8
- 3 min read
These Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins) combine the classic flavours of Greek spanakopita in an easy grab-and-go muffin. Made with spinach, feta, fresh herbs and cheddar, they're perfect for breakfast, lunchboxes, snacks or meal prep.
Why you'll love these Spinach and Feta gluten-free muffins
All the flavours of traditional Greek spanakopita in an easy grab-and-go muffin.
No need to cook the spinach first, making them quick and easy to prepare.
Gluten-free and perfect for sharing with family and friends.
Great for breakfast, lunchboxes, snacks or meal prep.
Packed with spinach, feta, fresh herbs and cheddar for plenty of flavour.
Watch How to Make Spinach and Feta Muffins
Frequently Asked Questions
Can I use English spinach instead of baby spinach?
Yes. English spinach can be used instead of baby spinach. Be sure to finely chop any tough stems before adding it to the batter.
Can I use a different gluten-free flour?
Yes. This recipe has been tested using Caputo Fioreglut Gluten Free Flour. Other gluten-free flour blends may work; however, results can vary depending on the blend used.
Can I use traditional flour instead of gluten-free flour?
Yes. Plain flour can be substituted for the gluten-free flour. As wheat flour absorbs moisture differently, the batter may be slightly thicker, and the muffins may bake a little differently.
Do I need to cook the spinach first?
No. One of the best things about this recipe is that the spinach is added raw. Simply finely chop the baby spinach and mix it straight into the batter.
Can I make these muffins ahead of time?
Absolutely. These muffins are perfect for meal prep and can be made several days in advance.
How should I store the muffins?
Store the muffins in an airtight container in the refrigerator for up to 4 days.
How do I reheat the muffins?
The muffins can be enjoyed cold, at room temperature or reheated. For the best texture, warm them in the air fryer. They can also be microwaved for convenience.
Can I add other cheeses?
Yes. Parmesan or mozzarella can also be added or substituted; however, the combination of feta and cheddar provides the best flavour and texture.
Other Spinach and Feta Recipes
Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins)
Makes 8 large muffins or 12 standard muffins | Prep 15 mins | Cook 30 mins
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
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.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
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