Spinach & feta poffins

Spinach & feta poffins

These spinach & feta poffins are a low-fat savoury snack that is perfect for if you're watching your cholesterol.

Cook: 40 mins
12 muffins

Spinach & feta poffins

These savoury muffins are inspired by the flavours of spanakopita. The oat and spinach exterior is fresh and tangy with lemon, surrounding a creamy feta filling.

You will need a fine grater/zester, handheld blender, silicone muffin tray with 12 x 7cm diameter moulds (if using a metal tray, grease/line with paper muffin cases).

For open-topped spinach pies (as pictured), use all the oatmeal mixture in step 6 and leave out step 8. Filling the centres is a little fiddly. An easy shortcut is to chop the feta and stir in at step 5. Then reduce the total yogurt by 50g/2 tbsp. For a feta alternative, stir in 80g (½ cup) chopped pitted black olives instead.

Ingredients

  • 500g (2 cups) Natural yogurt (dairy or plant-based)
  • 100g Feta cheese or non-dairy feta alternative (½ cup, crumbled)
  • 120g (1 cup packed) Fresh spinach (or frozen, defrosted)
  • 1 tbsp (approx. ½ lemon) Lemon zest finely grated
  • 3 tbsp Lemon juice (approx ½ lemon)
  • 1 tbsp Fresh thyme, finely chopped
  • ½ tsp Salt
  • 1 Pinch ground nutmeg
  • 250g (2½ packed cups) Porridge oats
  • 2 tsp Baking powder
  • 70 g (½ cup) Pine nuts
  • Black pepper (to taste)

Method

  • Step 1

    Preheat oven to 160°C (320°F).

  • Step 2

    To make the filling, combine the feta cheese with 2 tbsp of the yogurt in a small bowl; mash with a fork until roughly combined (a few lumps are fine), then set aside.

  • Step 3

    In a large bowl, mix spinach with lemon zest and juice, add the remaining yogurt.

  • Step 4

    Use a hand blender to shred the spinach until no large pieces remain and the mixture is bright green.

  • Step 5

    Stir in the thyme, salt, nutmeg, oats, and baking powder.

  • Step 6

    Divide ¾ of the spinach mix between the muffin forms, then make a small hole in each centre (use the back of a teaspoon).

  • Step 7

    Divide the feta filling between the poffins to fill the hollow centres (1 heaped tsp in each), grind over pepper if you like.

  • Step 8

    Cover with the rest of the spinach mix; smooth with the back of a spoon.

  • Step 9

    Scatter the pine nuts on top and press in lightly.

  • Step 10

    Bake 35-40 minutes until firm on top.

  • Step 11

    Eat warm, or refrigerate and consume within 3 days.

Recipes from Oat to Joy: Recipes & Somewhat of an Oatobiography by Emma Pooley, world champion and Olympic medal cyclist. Available to purchase for £23.85 from amazon.co.uk. Image by Jamie Watson.

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