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Yummy and different, with a texture that's a bit more like a tender biscuit than a muffin. These caught my eye because I love spinach, feta and pesto. The batter was really thick, and I ended up with 12 big, rounded muffins (they rise well, but don't spread much, so you can really load up the muffin cups to the top). These were delicious right out of the oven, but I liked how the dill became more pronounced once they were cooled off. I think these would be great split, grilled and buttered. I bet these would be a great side with a chicken dinner too, or maybe with a ham and cheese omelette. I'd be interested to try making these again with some form of tomato added in. I brought these to share at work, and they were well received by my taste-testers. Thanks for posting! Made for PAC Fall 2011

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Muffin Goddess October 19, 2011
Spanakopita (Spinach Pie) Muffins