Spinach Pie Bites
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.
Servings: 16 full size muffin tins, or 36 mini muffin
Ingredients
- 2 tablespoons olive oil
- 2 10 oz packages frozen spinach thawed & well drained (I used Woodstock Foods Organic)
- 2 onions diced (about 3 cups)
- 2 bunches green onions diced (I use the whites of both bunches, the greens of only 1 bunch, approximately a heaping 3/4 cup of greens)
- 1/2 cup parsley chopped
- heaping 1/4 tsp ground nutmeg
- Salt to taste I use a heaping 1/2 teaspoon
- Ground black pepper to taste I use 1/2 teaspoon
- 3/4 cup feta cheese crumbled and divided (may need more for topping to taste)
- 1/4 cup parmesan cheese
- 7 large eggs
Instructions
- 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.
- Enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
These are so delicious and surprisingly easy to make! It was the perfect additon to our brunch party. They were very popular!
Yay! So happy to hear everyone loved them and that you found them so easy to make!
Hi Karen, do you know whether fresh spinach would work in this recipe? If so, would you use the same 20 oz? Thank you!
Great question! I’ve never made them with fresh spinach but it should work! As for the amount… I would probably use 20oz … you can start with less and add more but it’s a lot of spinach! Just chop it well and make sure it is sauteed until all the water dries up…
Thank you, I will give it a try!
Looks soo delicious!!
Do you think I can 1/2 the recipe ???
It’s just the 2 of us??
What do you think?
Thank you
You can definitely cut it in half! When it comes to the eggs, I would probably go with 4 eggs over 3 but either should work. Let me know how you like them!
Do you think I can make this vegan with flax eggs and vegan cheese?
Great question! I tend to feel that flax egg works great when a recipe calls for 1-2 eggs but not more than that… maybe a liquid egg substitute from the supermarket? If you have a vegan cheese you love, that would work!
I made these for a church auction fundraiser and they were a big hit! Thanks for such a great recipe. PS, I’m getting ready to make more and to give them for Christmas gifts. After freezing, when heating them back up, what are your suggestions?
Great! So happy everyone loved them! So I’ve reheated them 2 ways, really depends on time… For Xmas, I’ll reheat them in the oven, literally take from the freezer, place on a baking sheet while the oven heats up, then reheat covered with foil up until the last 5 minutes. When just reheating for a quick breakfast, lunch, snack, I’ll defrost and reheat in the microwave… it’s really personal preference and time…
This is a very forgiving recipe! I made it with a ton of substitutions using what we had on hand (and yes, used fresh spinach, sautéed then drained and squeezed extra liquid out). Delicious! Reheated well for breakfast the following day.
It is! Happy you were able to make substitutions and it worked out perfectly! Thanks for sharing!
Just made these and very happy with the outcome! Will definitely make these again. I made most of them in the mini muffin baking cups and some in the larger baking tin and all turned out well!
So happy you loved them! Thanks!
These were so good! So easy to make and everyone loved them. I sautéed some mushrooms and added them to the spinach and onions. Will definitely be making them again.
What a great idea to add mushroooms! Thanks for sharing. Happy you loved them!
Made the bites for dinner tonight. My spinach ratio was a little more then what the recipe called for, so next time I’d add an extra egg or two and increase the nutmeg, salt and pepper. I also substituted shallots for green onions since I didn’t have any on hand. Overall, very pleased with how they taste and the texture.