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5 from 6 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


  • 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


  • 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!
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