15ounceschopped spinachdefrosted; To yield 1 ½ cups of spinach once water is pressed out
½cupfeta cheesewell crumbled; about 4 ounces
1egglarge or extra-large
Instructions
Preheat oven to 350 °F.
Remove excess water from defrosted spinach by placing it in a strainer and pressing it 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 sprayed with non-stick cooking spray.
Press the 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!
Video
Notes
There are step-by-step pictures and more helpful tips above.Storage and Reheating Refrigerator: Store in an airtight container for up to 3 days. For best results, reheat in a toaster oven for 2-3 minutes until warmed. Freezer: Place in a freezer bag in a single layer until frozen solid. After that, move them around as needed. But you'll still need to be careful because they are delicate, and spinach will chip away. It's best to eat within 3 months.Reheat: Warm from frozen in the microwave for about a minute. The exact time will vary. Don't overcook the spinach egg cups, or they will become soggy. You can also reheat them in a toaster oven or an air fryer.