STREAMING NOW: Carnivorous

Easy Spanakopita Bites

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Delicious muffin-like snacks -- eaten hot or cold -- or warmed up as a side dish. Fantastic for busy times and guests, as they can be made ahead, kept in the fridge, heated up and served with other goodies on a platter. Also nice served with a tomato salsa with a bite, or plain with grated Parmesan cheese. Recipe from a great Mediterrranean-type restaurant in the Winelands of the Cape, called Olivello -- but as usual I tweaked it a little.”
READY IN:
55mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Put a pot of water on to boil, and when boiling, chuck in the spinach. Boil for about 3 - 4 minutes, until wilted and soft. Drain well in a colander, and cut up roughtly with a knife and fork.
  2. Grease a muffin tin with oil or butter (I use a silicone muffin pan which is really great). Heat oven to 325 deg F/160 degC or 150 deg C for fan/convection ovens.
  3. Put all the ingredients in a large bowl, and mix roughly with a wooden spoon. (I did not find that extra salt was necessary, but you may want to add a little).
  4. Then mix well together with an electric beater.
  5. Fill 12 muffin holes -- you can fill almost to the top, and they won't rise high and cause a mess.
  6. Bake about 40 minutes, until firm and starting to colour just a little. Cool in the tin, then remove. Serve sprinkled with parmesan cheese.
  7. (Can easily be a nice side dish if served warm).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: