Think Spinach Pie without the crust... tastes just like spinach pie filling! Gluten-free, grain-free and vegetarian but all anyone knows is they are delicious! Works equally well for a holiday appetizer or meal prep for easy breakfast or snack.
New! I’ve added a cooking video to this page so you can see how easy these gluten-free Spinach Pie Bites are to make.
If you’re new to this website, there is a printable recipe at the bottom of every recipe page with exact measurements and directions.
Hope you love them!
Update 2020: While I usually make these at holiday time as an appetizer, they are equally perfect as part of meal prep!
The recipe makes a large quantity and they freeze well, making them perfect for an easy, nourishing and satisfying breakfast, lunch or snack.
Can cut recipe in half too!
Hope you love them as much as we do!
If you love Spinach Pie, you’ll love these!
Several years ago, a friend developed this recipe for us because my son missed eating traditional spinach pies after being diagnosed with celiac disease.
They are essentially the spinach pie filling baked in mini muffin tins, and they’re AMAZING!
Savory and delicious, they have become a holiday appetizer tradition for us.
They are made with 7 real, whole food ingredients plus spices ––
All you’ll need is:
green onions or scallions
plus salt, pepper and nutmeg which livens up the flavor and gives a real warmth.
And they are really easy to make.
First you saute the onions with olive oil.
Add in the spinach and parsley, and saute until the spinach “dries”.
Then season with salt, pepper and nutmeg.
Meanwhile you mix together the eggs, feta and Parmesan.
Add the spinach mixture, and then scoop the combined mix into muffin tins and top with extra feta.
The baked feta is the best finishing touch!
A few baking tips…
to get the edges crispy bake directly in the baking tins. Just be sure to coat the muffins tins with olive oil or a spray oil.
but, since cleaning muffin tins can be a bit challenging to clean up though, I like to bake them in muffin cup liners.
As for the muffin cup liners, I have always If you care recycled paper liners and they’ve worked perfectly. The last time I made them, I used a different brand because I couldn’t find my usual and they stuck to the muffin liners…. so I highly recommend spraying the muffin liners with a cooking oil.
For entertaining we like to use mini muffin tins. And you’ll get about 36 mini spinach pie bites.
Alternatively you could use full size muffin tins and you’ll get about 16. These work really well if using for meal prep as a grab and go breakfast or easy lunch or snack.
They freeze well, so I make them a week ahead when hosting an event .
And we love having leftovers because they are great with breakfast, brunch, lunch, snack or basically any time!
Hope you love them as much as we do!
Scroll down to see the recipe and leave a comment if you try.
Think spinach pie without the crust... Savory, delicious and packed with nutrients, they are made in mini muffin tins and make a great breakfast, lunch, snack or appetizer. They freeze well so I make them a week ahead when hosting an event. Recipe can be cut in half. Can be made in mini or full size muffin tins.
Prep Time35 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Course: Appetizers, Holidays, Snacks
Cuisine: Grainless, Gluten-Free, Vegetarian
Keyword: easy gluten-free appetizer, spinach pie bites, gluten-free make ahead breakfast, gluten-free make ahead snack, easy gluten-free vegetarian baking
Servings: 16full size muffin tins, or 36 mini muffin
Author: Healthy Gluten-free Family
2 10ozpackages frozen spinachthawed & well drained (I used Woodstock Foods Organic)
2onionsdiced (about 3 cups)
2bunches green onionsdiced (I use the whites of both bunches, the greens of only 1 bunch, approximately a heaping 3/4 cup of greens)
heaping 1/4 tsp ground nutmeg
Salt to tasteI use a heaping 1/2 teaspoon
Ground black pepper to tasteI use 1/2 teaspoon
3/4cupfeta cheesecrumbled and divided (may need more for topping to taste)
Preheat oven to 350 degrees F and line muffin tins with liners and/ or spray with cooking oil.
Wash and drain the chopped spinach very well.
Heat olive oil in a deep sauté pan.
Sauté onions and green onions until tender, approximately 10 minutes.
Add the spinach and parsley, cook for 5 to 10 minutes on low, until the spinach is totally dry.
Add the nutmeg, salt and pepper. Taste add more salt and pepper as desired.
Set the spinach mix aside to cool a few minutes.
In a large mixing bowl, whisk eggs.
Add 1/2 cup feta and parmesan cheese. Mix to combine.
Add the cooled spinach mixture to the eggs and mix until combined.
If you didn't do it arready, before placing mixture in muffin tins, spray muffin tins liberally with a spray oil or line them with baking cups to make clean up easier. You might want to consider spraying the muffin liners with oil as well to make sure they don't stick.
Fill muffin cups mix, sprinkle the 1/4 cup feta evenly across each muffin cup. (sprinkle with more as desired)
Bake about 20-25 minutes, or until eggs are set and feta golden.
Serve immediately or store in refrigerator for a few days or in freezer for several months. Reheat frozen bites in oven or microwave. We prefer oven.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...