Spinach and Feta Egg Cups, made with spinach and dill from our garden, and local eggs… Delish. They’re perfect for snacking or even for a healthy breakfast. These cups are best served slightly warm or at room temperature, but I’ll even eat them cold (in my fingers!) quite happily, because the flavors still pop – the feta, the dill, the scallions, and of course the spinach.
My friend Carolyn visited us for a few days this week, She drove from Morristown, NJ in crazy traffic, and I had planned to welcome her with a simple roasted chicken lunch. But, alas, the chicken was still partially frozen that morning, so I opted to serve Spinach and Feta Egg Cups and chilled chardonnay instead. We relaxed a bit, giving Carolyn a chance to unpack and settle in, then we headed out for a nice late lunch at a nearby restaurant.
In the mornings, we all woke up and began stirring at different times, so it was nice to have these egg cups available to nosh on in the mornings with coffee. No fuss, no muss, no hurrying. I’ve always fantasized about running a bed and breakfast – Good morning! Would you like some coffee or green tea? Can I serve you a Spinach and Feta Egg Cup? I hope your enjoy.
Spinach and Feta Cups
Equipment
- 1 muffin tin
Ingredients
- 1 T olive oil
- 4 scallions
- 10 ounces fresh spinach
- 1/4 cup fresh dill (chopped)
- 3/4 cup King Arthur Gluten-Free Measure for Measure flour
- 1 t baking powder
- 1 t salt
- 4 T butter
- 1 cup half-and-half
- 3 eggs
- 4 ounces mozzarella
- 4 ounces feta cheese
- 2 T grated Parmesan
Instructions
- Preheat oven and prep ingredients – Preheat your oven to 375℉, convection bake setting. Dice the scallions. Wash, spin dry, and roughly chop the spinach. Chop the dill.
- Sauté the scallions and spinach – Sauté the scallions and spinach to soften.
- Mix the batter – Whisk the flour, baking powder, and salt in a large bowl. Melt the butter. Whisk the half-and-half, eggs, and melted butter together in a measuring cup, then pour into the flour mixture. Stir until combined. Fold in the spinach, scallions, dill, mozzarella and feta until just combined.
- Bake – Spray the muffin cups with cooking spray, then spoon the batter into the muffin cups, distributing evenly. Top each with a generous sprinkling of Parmesan. Bake for 25 minutes, or until the tops are golden brown and the cups have set. Allow to cool for a few minutes before serving.
No spinach in my garden, but plenty of kale and dill. These sound scrumptious. I will try the recipe with the substitutions of baby kale, and chives standing in for the scallions.
Hi Liz. I love your substitution ideas! Please let me know how it turns out.
The picture looks like there is a crust and filling but the recipe does not seem to imply that there is crust and filling but a mixture.
Hi there. The “mixture” includes eggs and flour, which brown on the outside to form what appears to be a crust. But it’s more cakey than crunchy. When I began playing around with this recipe, I started with a bit more flour, but I like where I ended up because the vegetables and feta are not overwhelmed by the cakiness. Also, my “generous” topping of Parmesan was extremely generous, so the tops get a bit browned and golden. I hope you try them.