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
makes 12

The original recipe can be found 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
Jasmine CookThatBook
Kristen Mind Your trees and Bees
Elizabeth Asian in America



I missed this week's muffin Monday but glad to see you did carol. I can imagine the taste of this muffin even if I haven't tasted it yet.
Great job carol. Since I didn't bake this wk would you care to mail me some hahah. Jk.

Tracey@Tangled Noodle said...

Sooo delicious! I always think 'sweet', too, when it comes to muffins. But savory, especially this combination, is fabulous. I love how you used filo for the muffin liner. What a great idea!

Baker Street said...

Phyllo pastry is such a great idea. I have to try it out real soon.

Your muffins look great.

Xai Losito said...

what a great idea. i had this in mind as well, but i thought that the phyllo wouldn't hold up and just melt away considering there's so much moisture in the batter, but obviously it help up.

Annapet said...

Wow, Carol! I love that you are blogging again! Blogging Mojo is definitely back!

I missed Muffin Monday this week for SF Chefs. Your muffins belong to a tasting event. Love the Phyllo!

Alan Cooke said...

Cool idea using the phyllo! These are great looking muffins. Sorry I missed the round up this week :-)

Kim said...

i LOVE how you used phyllo dough! what a schmancy way to dress up these savory muffins! yay for #muffinmonday!

Betty Ann of AsianinAmericamag said...

I love the idea of using wontons! So unique! And I'm sure these are just as yummy as they look. Glad to have shared the baking experience with you !

LetMeEatCake Eat With Me! said...

wow these look sooo good! i love the phyllo and the fresh parm grated on top. so sad I didn't get a chance to make these :( next week!

Sanjeeta kk said...

I am loving these muffin Monday posts! Feta in muffins sounds so exciting and those phyllo dough wraps make them look so pretty.

Caroline said...

Hello Malou, we missed you this week, hope you can bake with us next Monday. I'll bake these muffins fresh for you, no problem! :)

Thanks Tracey, I am on a lookout for more savory muffins.

Thanks, An and thank you for another great keeper recipe.

Xai, your hunch was right, hope you'll try baking with filo.

Haha Annapet you flatter me so (but I'll take it!) Can't wait to hear all about SFChefs.

Alan, thank you and hope you can join us next week.

Yay Junia and thank you for thinking they look schmancy :)

Betty Ann thanks for stopping by. Hope you try baking with filo soon.

Thanks Nastassia! Yeah I love me plenty of Parm :) Hope to bake with you next week.

Thanks Sanjeeta for the lovely comment. I think these savory muffins are healthy, too.


Oh my gosh Caroline - I absolutely LOVE how you added the phyllo pastry element. Very clever!

Wok with Ray said...

Oh gosh Carol, these muffins are indeed savory! I am not a baker (just an eater) that's why I love it when I see them done like this so creatively. Your muffins look like they are bursting with goodies there. Thank you and have a Good Sunday!


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