Spinach and Feta Egg Muffins – Spanakopita Style
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Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
If you love spanakopita as much as I do, you’re going to love this spinach and feta egg muffin recipe! It has all those delicious Greek flavours—spinach, feta, fresh dill and green onions that’s perfect for breakfast, lunch or a snack.
These egg muffins are packed with veggies, made with three kinds of cheese and ready in about 45 minutes. Make a batch at the beginning of the week and you’ve got something delicious to grab when hunger strikes.
And trust me, these are seriously good. The first time I made them, I practically ate half the batch myself!
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At a Glance
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes
- Servings: 8 large muffins or 12 smaller muffins
- Diet: Gluten-free when made with certified gluten-free ingredients
- Perfect for: Meal prep, busy mornings, lunchboxes and afternoon snacks
- What makes them special: All the flavours of spanakopita, without the phyllo pastry
Ingredients:
- 300 grams baby spinach chopped
- 1 shallot minced
- 3 green onions chopped
- 3 tbsp olive oil
- 2 tbsp chopped fresh dill
- 1 cup cottage cheese
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 eggs beaten
- 3/4 cup crumbled feta cheese
- ½ cup grated old white cheddar plus more for topping
Instructions:
- Add the chopped baby spinach to the skillet and cook, stirring occasionally, until completely wilted. Remove from the heat and allow the mixture to cool completely.
- Once cooled, squeeze the spinach mixture using paper towels to remove as much excess liquid as possible.
- In a large mixing bowl, whisk together the beaten eggs, cottage cheese and remaining olive oil until combined.
- Stir in the almond flour, baking powder, salt, pepper and garlic powder until incorporated.
- Gently fold in the cooled spinach mixture, fresh dill, crumbled feta and grated old white cheddar. Mix until everything is evenly distributed.
- Using a scoop, divide the mixture evenly among the prepared silicone muffin cups. Sprinkle a little extra grated cheddar over each muffin.
- Transfer to the preheated oven and bake for approximately 25–30 minutes, or until the muffins are set in the centre and lightly golden on top. Larger muffins may need a little additional baking time.
- Remove from the oven and place the muffin tray on a wire rack. Allow the muffins to cool slightly before carefully removing them from the moulds.
- Don’t forget to rate this recipe and leave a comment!
Why You’ll Love These Spinach and Feta Egg Muffin Recipe
I’ve said this before, but spanakopita has got to be in my top three favourite Greek dishes.
Traditional spanakopita is a savoury Greek spinach pie made with layers of flaky phyllo pastry and a delicious filling of spinach, feta cheese and herbs. It’s one of those dishes I could happily eat any time of day. If you’ve never tried the traditional version, here’s a lovely recipe.
These spanakopita egg muffins take inspiration from that classic combination. Instead of phyllo, I’m using eggs, cottage cheese and almond flour to make soft, savoury muffins that are easy to prepare ahead.
Here’s why I keep coming back to this egg muffin recipe:
- They’re packed with flavour. Salty feta, sharp cheddar, fresh dill and green onions make every bite delicious.
- They have a protein boost. Eggs, cottage cheese and three kinds of cheese contribute protein, making these more substantial than a typical vegetable muffin.
- They’re easy to make ahead. Bake a batch and you’ve got breakfast or snacks ready for several days.
- They’re naturally gluten-free. Almond flour replaces regular wheat flour.
- They’re great at any time of day. I love them for breakfast, but they’re just as good at lunchtime or as a mid-afternoon snack.
The Ingredients That Make These So Good
These are a few of the ingredients I think make the biggest difference, here.
Fresh Spinach
We’re using 300 grams of fresh spinach, so these muffins are definitely spinach-forward. And that’s exactly what I want!
The chopped spinach gives these muffins that unmistakable spanakopita flavour. But it’s important to cook it first, let it cool and squeeze out as much moisture as possible.
I cannot stress this enough. Spinach releases a surprising amount of water, and if you skip this step, your muffins will likely be soggy.
Feta Cheese
You know how much I love feta! It’s essential to that classic Greek flavour.
I prefer traditional sheep’s milk feta because it has a wonderful salty, tangy flavour and creamy texture. It works beautifully with the spinach and dill, and you get little pockets of creamy feta throughout the muffins.
Cottage Cheese
Here’s my little secret ingredient!
I love adding cottage cheese to these breakfast egg muffins because it contributes protein and moisture without making them feel heavy.
And if you’re not a huge cottage cheese fan, don’t worry. Once everything is mixed together and baked, it blends into the muffins beautifully.
Fresh Dill and Green Onions
These are two ingredients I wouldn’t skip. Fresh dill gives the muffins that distinctive Greek flavour, while the green onions and shallot add a gentle sweetness.
You could use dried herbs in other recipes, but here I really recommend fresh dill for the best flavour.
Almond Flour
Instead of regular flour, I’m using almond flour. It helps give these spinach egg muffins a little more structure and a tender, almost savoury-bread-like texture.
These aren’t quite the same as traditional fluffy egg bites. They’re a little more substantial, which is one of the reasons I love having them on hand.
Old White Cheddar
Feta brings the tang, but cheddar cheese brings that delicious melted-cheese flavour. I use old white cheddar because it’s sharper, so a little goes a long way.
And yes, I always add a little extra on top before they go into the oven!
Tips for Perfect Spinach and Feta Egg Muffins
After making these, there are a few things I’d definitely recommend.
Squeeze the spinach really well. This is my number-one tip. Once the cooked spinach has cooled, use paper towels to press out the excess liquid. The drier the spinach, the better your muffins will hold together.
Use silicone muffin tins. Because these muffins contain cottage cheese, feta and plenty of spinach, they can stick to traditional metal pans. I lightly grease my silicone muffin cups with olive oil, and they release much more easily.
Let the mixture cool before combining. You don’t want hot spinach going straight into your egg mixture. Let it cool first so everything combines evenly.
Don’t overbake them. I bake mine at 350°F for approximately 25–30 minutes. They’re ready when the centres are set and the tops are lightly golden. Smaller muffin cups may cook a little faster, so keep an eye on them.
Give them time to set. I know it’s tempting to pull one out immediately, but almond flour muffins can be delicate while hot. Let them cool slightly in the pan before transferring them to a wire rack.
Can You Customize This Spinach and Feta Egg Muffin Recipe?
Absolutely! I love the original Greek combination, but there’s room to experiment with different add-ins.
If you want to switch things up, cooked mushrooms or finely diced red onion could work well. Just make sure any extra veggies are cooked and their moisture has evaporated before adding them.
You could also try a pinch of oregano or red pepper flakes for a different flavour. Fresh parsley or mint would give them another lovely Mediterranean twist.
If you prefer a heartier breakfast, cooked bacon would be great in this recipe.
And while sweet paprika or extra garlic might work in other egg muffin recipes, I wouldn’t add them here. Between the shallot, green onions and garlic powder, there’s already plenty of savoury flavour.
My advice? Make the original recipe first. It’s SO good exactly as it is!
How to Store and Reheat Spinach and Feta Egg Muffins
One of my favourite things about these muffins is how convenient they are for meal prep.
In the fridge: Allow the muffins to cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days.
In the freezer: These muffins can also be frozen for up to 2 months. Once cooled, arrange them in a single layer to freeze, then transfer them to a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
To reheat: Pop a muffin in the microwave in short 15–20-second intervals until heated through, or warm in a 325°F oven for approximately 8–10 minutes.
I actually like these at room temperature too, which makes them great for packing in a lunchbox with an ice pack.
Spinach and Feta Egg Muffins: Frequently Asked Questions
Are spinach and feta egg muffins high in protein?
They contain several protein-rich ingredients, including eggs, cottage cheese, feta and cheddar.
Why are my spinach egg muffins soggy?
Usually, it’s because there’s too much moisture in the spinach. Cool the spinach completely and squeeze out the excess liquid before mixing it with the other ingredients.
Can I use frozen spinach instead of fresh spinach?
Yes, but it needs to be fully thawed and squeezed very well. Because frozen spinach is more compact than fresh spinach, I’d recommend using a comparable amount of cooked.
Can I make these egg muffins ahead of time?
Definitely! That’s one of the reasons I love them. You can bake a batch, refrigerate the muffins and reheat them as needed throughout the week.
Can I make these without cottage cheese?
The cottage cheese contributes moisture, protein and texture, so I wouldn’t leave it out without testing a replacement. This recipe was developed with cottage cheese, and removing it could affect how well the muffins hold together.
Are these the same as Starbucks egg bites?
Not quite. These are more substantial because of the almond flour and generous amount of spinach. Think of them as a cross between a savoury muffin and a Greek-inspired egg bite, rather than a smooth, custardy egg bite.
Spanakopita Lovers, This One’s for You
If you love Greek food, especially spanakopita, I really think you’re going to love these spinach and feta egg muffins.
They’ve got everything I love about that classic savoury pie—spinach, salty feta, fresh dill and plenty of flavour—but in a simple, make-ahead muffin that’s easy to grab whenever you’re hungry.
Don’t be surprised if they disappear before you’ve even had a chance to put them in the fridge.
That’s exactly what happened at my house!
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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