Spinach and feta muffins


  • 1 pkt filo pastry, thawed to room temperature
  • 2 tbs butter, melted
  • 1 250g packet frozen spinach, thawed and liquid squeezed out.
  • 2 spring onions, chopped
  • ¼ to ½ c parsley, chopped
  • 1/2c grated tasty cheese
  • 250g ricotta cheese
  • 200g feta cheese, chopped into small cubes
  • 1/3c olive oil
  • 2 eggs
  • Pepper to taste


Preheat oven to 180°C.
Carefully separate out filo pastry sheets, lightly buttering each one before placing the next directly on top.  Repeat this until you have 4 sheets of filo.  Cut into 8 squares and place into muffin pan.  Repeat until you have filled each muffin mould with pastry.
Combine all remaining ingredients in a large bowl, and mix well.
Spoon spinach mixture into each muffin mould.  Place in oven and bake for 15-20 minutes until cooked.

TIP: You can make these into parcels, but I like the ease of using the muffin trays.

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