Vegan and Vegetarian
Spanakopita { spinach and feta } savoury muffins
Spanakopita muffins – packed with feta cheese, spinach and herbs these make the perfect portable snack. Post sponsored by Volkswagen
- Serves 12 muffins
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
When I was a kid, nothing made me happier than getting in the car with my family and driving for long stretches. The destination was not my main concern, what I loved was the chance to daydream while watching the landscape roll by. I made very carefully curated playlists for this road trips – initially on cassette tape – anyone here old enough to remember those? – later on cds and, much later, on my ipod.
When I got married, my idea of a perfect honeymoon was a road trip from East to the West coast in the US. Sadly lack of funds prevented us from taking that trip as newlyweds, but I still hope we will manage to go one day. And that playlist is going to be THE best ever – after all it has been 14 years in the making!
If you are wondering why I am suddenly reminiscing about road trips, it is because Volkwagen have asked me to collaborate on a series of recipes. I am going to take you on a virtual tour of Europe, borrowing inspiration from the countries to create portable recipes you could enjoy a road trip, pack in a lunchbox or bring along on a pic nic. I had to start in Greece, my home country, with this delicious take on 
The muffins are packed with spinach and herbs, feta and kefalotyri cheese. Since spinach tends to release a lot of moisture when cooking, it is important to wilt it first and then squeeze most of the water out before mixing into the batter. The secret to fluffy muffins is not overworking the batter; once the flour is sifted in, fold it in until just mixed in. The muffins keep very well for a couple of days, stored in an airtight container. Eat as a snack or serve with 
Recipe
Spinach and feta savoury muffins
Spanakopita muffins - packed with feta cheese, spinach and herbs these make the perfect portable snack.
- Serves 12 muffins
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Ingredients
- Wet ingredients
- 1 ⅓ cups (330ml) buttermilk
- ¼ cup + 2 tbsp (90ml) light olive oil (or vegetable oil + 1 tbsp to fry)
- 1 large egg
- 8 ¾ oz (250g) ready-washed baby spinach
- 7 oz (200g) feta cheese (finely crumbled)
- 3 tbsp finely grated kefalotyri (or use Parmesan)
- 5 spring onions (scallions finely diced)
- 2 tbsp fresh chives (very finely diced)
- 2 tbsp fresh dill (very finely diced)
- Dry ingredients
- 13 ½ oz (375g) self-rising flour ((= self-raising flour))
- ½ tsp salt
- ¼ tsp pepper
- a little butter or vegetable shortening to grease the muffin tins
Method
- 1
Preheat the oven to 350°F (180°C). Lightly grease two small silicone muffin tins (or you can use muffin cases).
- 2
Shred the spinach leaves. Heat 1/2 tbsp of olive oil in a large frying pan then add the spinach all in one go.
- 3
Stir the leaves until wilted. Transfer to a bowl to cool slightly. Once cool enough to handle wring as much moisture out of the leaves squeezing them in your hands.
- 4
Add a little more oil to the pan and cook the spring onions for a couple of minutes. Add the chopped herbs, stir them in and then take off the heat.
- 5
Put the buttermilk, olive oil and egg in a large bowl. Lightly mix together using a balloon whisk.
- 6
Stir in the spinach, spring onions and herbs.
- 7
Add the two types of cheese and stir until incorporated.
- 8
Sift the flour over the bowl and add the salt and pepper. Use a large spoon to lightly combine everything, making sure to scrape the bottom and sides of the bowl as you do.
- 9
Divide the batter to fill the muffin tins about 3/4 of the way up. Bake for 20-25 minutes until the muffins are risen and firm. Cool in the tins and then turn them over to release the muffins.
