Greek Spanakopita Muffins
Handheld spinach and feta pies in a muffin tin.
Ingredients
- 2 cup cooked spinach
- 1 cup feta
- 2 piece egg
- 6 sheet filo pastry
Instructions
- 1
Squeeze cooked spinach dry and mix with feta, egg and herbs.
- 2
Line muffin cups with buttered filo.
- 3
Fill and fold the edges over.
- 4
Bake at 375F for 25 minutes.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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