From the beloved Greek pairing of spinach and feta comes this tantalizing combination of flavors. For a fast, elegant appetizer, whip up a batch of these as mini muffins—skip the paper liners, copiously grease the pan with oil, scoop 1 tablespoon of batter into each cup, and bake at 400°F for 6 to 8 minutes, then let them cool while you are mixing drinks. The yield is approximately 40 mini muffins.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
In a large bowl, combine the almond flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the spinach and fold in the feta.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 22 to 27 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.
