August 7, 2011
Spinach Feta Muffins for Muffin Monday
I always think of something sweet when muffins are mentioned so I'm glad to bake these savory Spinach Feta Muffins for this week's Muffin Monday. Along with spinach and feta cheese, sun-dried tomatoes and more cheese (Parmesan) are also baked in. An easy recipe to put together; I've already made plans to bake them again this week.
When I first received the recipe, right away it reminded me of Spanakopita, the classic spinach pie from Greece baked in phyllo (filo) pastry, so I decided to bake them in phyllo. I already knew they will turn out great since I've already baked cupcakes in phyllo pastry before. I've cut 5-inch squares out of phyllo and used a double layer for each muffin.
Just make sure to carefully remove the muffins from the pan right away. The heat from the pan will create moisture and give your muffins soggy bottoms!
Spinach Feta Muffins
The original recipe can be found Taste.com.au which required using self-rising flour. You do not need to buy this since it is easy to make your own. Just add a teaspoon of baking powder and a 1/4 teaspoon of salt for every cup of flour.
350g (2 1/2 cups) all-purpose flour
12g (2 1/2 tsp) baking powder
5g (1/2 tsp) salt
220g (about a bunch) spinach, trimmed, washed, dried & shredded
150g feta cheese, crumbled
85g (about 1/2 cup) sun-dried tomatoes, julienned (I used a whole package from Trader Joe's)
2 TBSP Parmigiano Reggiano, finely grated
330ml (1 1/3 cups) milk, room temperature
90g (7 TBSP) butter, melted
1 large egg, room temperature
24 pieces 5-inch squares phyllo dough
butter for brushing pans and phyllo
Parmesan cheese for sprinkling
Preheat oven to 375F degrees.
In a large bowl, sift flour, baking powder and salt.
Add spinach, feta, tomatoes and Parmesan cheese and stir to combine. Set aside.
In a small bowl, mix butter, butter and egg until well combined. Set aside.
Prepare muffin pans. Lightly brush pan with butter. Working quickly, line each with one square of phyllo. Sprinkle with Parmesan cheese, about 1/4 tsp each. Add another layer of phyllo.
Add milk mixture to flour mixture and stir until just combined, do not over mix.
Spoon into prepared pans. Sprinkle tops with more Parmesan, if desired.
Bake for 18-20 minutes or until toothpick inserted comes out clean.
Let cool in pan for about 2 minutes then carefully remove muffins and set on rack to cool.
Sprinkle even more Parmesan if you like. Enjoy warm or may be served at room temperature.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
This week's Muffin Monday Bakers. Please check out their creations:
An Baker Street
Xai xai eats a lot
Kristen Mind Your trees and Bees
Elizabeth Asian in America