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2 spinach egg muffins with feta cheese on a green plate.

Spinach Egg Muffins - Just 3 Ingredients!

Spinach Egg Muffins or "bites" with feta cheese are a low-carb version of fancy Greek spinach pie minus the pastry and they start with frozen spinach!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 18 muffins
Calories 20kcal


  • 15 ounces chopped spinach defrosted; To yield 1 ½ cups of spinach once water is pressed out
  • ½ cup feta cheese well crumbled; about 4 ounces
  • 1 egg large or extra-large


  • Preheat oven to 350 °F.
  • Remove excess water from defrosted spinach by placing it in a strainer and pressing down on top with a bowl or with hands, allowing water to drain onto a plate or in the sink.
  • Combine spinach and feta cheese in a large bowl using a fork to break up clumped spinach and distribute feta cheese throughout the mixture.
  • Lightly whisk one egg and stir it into the spinach/feta mixture until well-combined.
  • Mound spinach mixture into a mini muffin tin that has been sprayed with non-stick cooking spray.
  • Press mixture down with the back of a spoon or fingers.
  • Bake for about 20 minutes or until firm and starting to brown.
  • Allow spinach feta muffins to rest in the pan for about 5 minutes before serving and then enjoy!



There are expert tips and helpful information in this post!
More Veggie Egg Muffins:


Calories: 20kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 69mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2246IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg