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
Savory, packed with nutients and delish!
Update August/ September 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.
Hope you love them as much as we do!
Update April 2020: We usually make these as an appetizer for Easter. Since we are not having a large family celebration this year, we are going to make them to have on hand for breakfast, lunch or snacks instead!
They are easy, delicious and they freeze well! 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 spinach, onions, green onions or scallions, eggs, feta, parmesan and parsley, 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.
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!
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.
Author: Healthy Gluten-Free Family
Recipe type: Appetizers, Holidays, Snacks
Cuisine: Gluten-Free, Vegetarian, Grainless
Serves: 16 full size muffin tins, or 36 mini muffin
2 tbsp 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 ¾ cup of greens)
½ cup parsley, chopped
heaping ¼ tsp ground nutmeg
Salt and freshly ground black pepper to taste (I use ¼-1/2 teaspoon of each)
¾ cup feta cheese, crumbled and divided (may need more for topping to taste)
¼ cup parmesan
7 eggs, lightly beaten
Wash and drain the chopped spinach very well.
Heat olive oil in a deep sauté pan.
Sauté onions and green onions until tender.
Add the spinach and parsley, cook for 5 to 10 minutes on low, until the spinach is totally dry.
Add the nutmeg and season with salt and pepper.
Set the spinach aside to cool.
In a large mixing bowl, whisk eggs.
Add and combine the ½ cup feta and parmesan.
Add the cooled spinach mixture to the eggs and mix until combined.
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 (reg or mini) ¾ full with mix, sprinkle the ¼ cup feta evenly across each muffin cup. (sprinkle with more as desired)
Bake at 350° for about 20-30 minutes, or until eggs are set.
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 ...