These savoury muffins are my healthy twist on the classic Greek Spanakopita—packed with flavour, high in protein, and perfect for breakfast or lunch on the go. Made with cottage cheese, oats, feta, spinach, and herbs, they’re naturally gluten-free and loaded with goodness in every bite.
Why try them? Each bite captures the classic flavours of spanakopita—think creamy cottage cheese, tangy feta, and fresh dill—with a nutritious twist. These muffins are easy to make, use simple ingredients, and bake in under 30 minutes. Enjoy them warm or cold; either way, they’ll have you dreaming of sunny Greek mornings. They make the best breakfast or snack on-the-go that will make you feel full and energised all morning.
What Is “Spanakopita”?
Spanakopita is a traditional Greek pie made with layers of flaky filo pastry filled with spinach, feta cheese, herbs, and lots of olive oil—it’s rich, savoury, and so delicious. But as much as I love it, it’s not exactly the quickest or healthiest option for everyday life. So I gave it a Healthyfloflo twist! These Spanakopita-inspired muffins keep all the flavours we love—feta, spinach, dill, mint—but turn them into a portable, high-protein option made with oats and cottage cheese. No pastry, no fuss, and packed with goodness. Perfect for meal prep or a grab-and-go lunch!
Tips
- Don’t overmix: Once you add the spinach and herbs, pulse just enough to combine. Over-blending can make the texture dense.
- Let them cool completely: This helps the muffins firm up and hold their shape.
- Use silicone muffin cases or grease well: These muffins can stick if your tray isn’t non-stick.
- Chop your herbs finely: It makes the flavour more even in every bite.
Swaps
Oats: I have used rolled oats, most oats will work but don’t use quick oats or oat flour or it will result in a much denser muffin. Use gluten-free oats if you have any intolerance.
Feta: Try grated cheddar or crumbled goat’s cheese.
Spinach: You can use frozen spinach—just make sure it’s fully defrosted and squeezed of all moisture.
Herbs: Parsley or basil would also work well but mint and dill are the traditional ingredients for spanakopita, so the flavour will change completely.
Cottage cheese: Ricotta can be used, but it will give a softer texture.
Storage
Fridge: Store in an airtight container for up to 3 days. I think they make the perfect snack or breakfast on the go.
Freezer: Freeze for up to 2 months. Defrost overnight in the fridge or warm in the microwave for 30–60 seconds.
More Cottage Cheese Savoury Breakfast
- Cottage Cheese Bread
- 6-Ingredient Cottage Cheese Savoury Muffins
- Beet & Seed Power Loaf
- Herby Pea & Oat Fritters
Healthy Cottage Cheese Spanakopita Muffins
Ingredients
- 300 g cottage cheese
- 110 g feta
- 100 g oats
- 60 g spinach
- 4 eggs
- 5 spring onions
- 15 ml oil
- 2 tbsp mint chopped
- 10 g dill finely chopped
- 1 tsp baking powder
Instructions
- To a food processor add: cottage cheese, oats, eggs, oil and baking powder.
- Blitz until smooth then add spinach, herbs and spring onions.
- Pulse just enough to mix the ingredients then add the crumbled feta, mix gently.
- Add the batter to the muffin tin and bake at 180C for 28-30 minutes. Let them cool down completely and enjoy