Spinach Pie Bites

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.

spinach pie bites gluten free #glutenfreerecipes www.healthygffamily.com
Spinach Pie Bites

Gluten-free + Grain-free Mini Spinach Pies!

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!

Spinach pie bites gluten free www.healthygffamily.com

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!

Spinach Pie Bites gluten free #glutenfree #glutenfreerecipes www.healthygffamily.com

Original post…

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:

spinach

onions

green onions or scallions

eggs

feta

parmesan

parsley

plus salt, pepper and nutmeg which livens up the flavor and gives a real warmth.

spinach pie bites gluten free #glutenfreerecipes www.healthygffamily.com

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.

 

spinach pie bites gluten free #glutenfreerecipes www.healthygffamily.com

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!

spinach pie bites gluten free #glutenfreerecipes www.healthygffamily.com

Hope you love them as much as we do!

spinach pie bites gluten free #glutenfreerecipes www.healthygffamily.com

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Spinach Pie Bites gluten free #glutenfree #glutenfreerecipes www.healthygffamily.com

 

Scroll down to see the recipe and leave a comment if you try.

Recipe

 
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5 from 8 votes

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.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Holidays, Snacks, Appetizers
Cuisine: Gluten-Free, Vegetarian, Grainless
Servings: 16 full size muffin tins, or 36 mini muffin
Author: Healthy Gluten-free Family

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!
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18 thoughts on “Spinach Pie Bites

  1. 5 stars
    These are so delicious and surprisingly easy to make! It was the perfect additon to our brunch party. They were very popular!

    1. 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…

  2. 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?

    1. 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…

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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.

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