Lazy Spanakopita Muffins
These Lazy Spanakopita Muffins are a quick, easy twist on classic Greek spanakopita. They’re packed with spinach, feta, herbs, and flaky phyllo, then baked into golden individual muffins. Perfect for breakfast, brunch, appetizers, lunchboxes, or a Mediterranean-inspired snack.
Ingredients
For the Muffins
8 oz (225 g) frozen chopped spinach, thawed and squeezed very dry
6 sheets phyllo dough
3 large eggs
¾ cup crumbled feta cheese
½ cup ricotta cheese or cottage cheese
¼ cup finely grated Parmesan cheese
2 green onions, finely sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
3 tablespoons olive oil, divided
2 tablespoons melted butter
Optional
¼ teaspoon red pepper flakes
1 tablespoon lemon zest
¼ cup finely diced red onion
Instructions
1. Prepare the spinach
Thaw the frozen spinach completely.
Place it in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as possible.
This step is important because excess moisture can make the muffins soggy.
2. Prepare the filling
In a large bowl, whisk the eggs.
Add the spinach, feta, ricotta or cottage cheese, Parmesan, green onions, parsley, dill, garlic, oregano, black pepper, and salt.
Add red pepper flakes or lemon zest if using.
Mix until everything is evenly combined.
3. Prepare the phyllo
Preheat the oven to 375°F (190°C).
Lightly grease a 12-cup muffin pan with olive oil or nonstick cooking spray.
Place the phyllo sheets on a clean surface and cover them with a slightly damp kitchen towel so they don’t dry out.
Brush one sheet lightly with olive oil and melted butter.
Place another phyllo sheet on top and brush again.
Repeat until you have several lightly layered sheets.
4. Cut the phyllo
Using a sharp knife or pizza cutter, cut the layered phyllo into approximately 12 squares large enough to fit into the muffin cups.
Don’t worry if the edges aren’t perfect—this is the “lazy” part!
5. Line the muffin pan
Gently press one phyllo square into each muffin cup, allowing the corners to stick up over the edges.
For extra flaky cups, use two phyllo squares per muffin, rotating the second layer slightly.
6. Add the filling
Spoon the spinach and feta mixture evenly into each phyllo cup.
Fill each about ¾ full.
Avoid overfilling because the mixture will puff slightly while baking.
7. Bake
Place the muffin pan in the preheated oven.
Bake for 20–25 minutes, or until:
The phyllo is golden and crisp
The filling is set
The tops are lightly browned
If the phyllo edges brown too quickly, loosely cover the pan with foil during the final few minutes.
8. Cool and serve
Let the muffins cool in the pan for 5–10 minutes.
Carefully remove them using a small spatula or butter knife.
Serve warm or at room temperature.
Recipe Details
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Course: Appetizer / Breakfast / Brunch
Cuisine: Greek-inspired
Difficulty: Easy
Tips for Perfect Spanakopita Muffins
Squeeze the spinach really well
This is the most important step. Wet spinach can make the filling watery and the phyllo less crispy.
Keep phyllo covered
Phyllo dries quickly when exposed to air. Keep unused sheets covered with a damp—not wet—towel.
Don’t overfill
Leave a little room at the top of each muffin cup.
Use good-quality feta
A creamy, flavorful feta gives these muffins a much more authentic Mediterranean flavor.
Let them cool slightly
They become easier to remove from the pan after resting for a few minutes.
Easy Variations
Fresh Spinach
Use about 10 oz (280 g) fresh spinach. Sauté until wilted, cool, and squeeze out excess moisture before chopping.
Extra Cheesy
Add ½ cup shredded mozzarella to the filling.
Mushroom Spinach
Sauté 1 cup finely chopped mushrooms and add them to the filling.
Spicy Version
Add red pepper flakes or finely diced jalapeño.
Gluten-Free
Replace traditional phyllo with a suitable gluten-free pastry alternative. Note that traditional phyllo contains wheat.
Nut & Allergen Information
Is this recipe nut-free?
Yes. The recipe contains no peanuts or tree nuts as written.
Common allergens
This recipe contains:
Wheat/gluten — phyllo dough
Eggs
Milk/dairy — feta, ricotta/cottage cheese, Parmesan, and butter
Nut allergy note
If preparing these for someone with a serious peanut or tree-nut allergy, check packaged phyllo, cheeses, butter, and seasonings for possible cross-contact.
Nut-free topping options
For extra texture without nuts, try:
Toasted sunflower seeds
Pumpkin seeds
Crispy breadcrumbs
Q&A
Can I use fresh spinach instead of frozen?
Yes. Sauté fresh spinach until wilted, cool it, and squeeze out as much liquid as possible before using.
Can I make these ahead of time?
Absolutely. Bake them up to 1 day ahead and refrigerate in an airtight container.
How do I reheat them?
Reheat in a 350°F (175°C) oven for 8–12 minutes or in an air fryer until warmed through and crisp.
Can I freeze Spanakopita Muffins?
Yes. Cool them completely, wrap individually, and freeze for up to 2 months. Reheat from thawed or frozen in the oven or air fryer.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese works very well and adds extra protein. For a smoother filling, blend the cottage cheese briefly before mixing.
Why did my phyllo turn soggy?
Usually this happens because the spinach wasn’t squeezed dry enough or the filling contained too much moisture.
Can I make them without phyllo?
Yes. You can bake the spinach-feta filling directly in a greased muffin pan, although the result will be more like a crustless spinach-feta egg muffin.
Are these good for meal prep?
Yes! They can be refrigerated and reheated for a quick breakfast, snack, or lunch.
Serving Suggestion
Serve these golden Lazy Spanakopita Muffins warm with a dollop of Greek yogurt or tzatziki, fresh dill, and a squeeze of lemon.
