Have you ever been to a Greek restaurant and found the thing you love most on the menu is the thing you are sure you could never make at home? SPANAGHOPETA! We, are going to use store bought tart shells that you can find in your freezer section to make a mock-Spanaghopeta, or we will simply make a muffin from the same ingredients that goes into the filling. It's so simple. Let's do it!!
INGREDIENTS - Spinach Tart Shells – Mock Spanaghopeta
- Spinach – 1 lb. wilted in steam, drained, and pureed
- Onion – 1 cup, chopped small, sautéed in olive oil
- Olive oil – 1 tablespoon to sauté onions, 1 tablespoon to add to filling
- Lemon – 2 Tablespoons juice, 1 teaspoon of zest
- Garlic – 1 clove pressed
- Eggs – 2, if making only tart shells
- Oregano – 1 teaspoon chopped fine, Fresh is best (or dried)
- Feta – 1 cup chopped into small pieces
- Tart Shells – 12/16 (depending how full you fill tart cups.
Puree wilted spinach, sautéed onions, olive oil, garlic, oregano, lemon juice/zest, and eggs. Place a dollop of filling into tart shells.
Place a square of feta on top each filled tart shell.
Bake – 350 – Until golden shells, and firm to the touch of the filling.
About 15 minutes.
INGREDIENTS - Spanaghopeta Muffins
- All the same ingredients and procedure as above – Minus the tart shells.
- Eggs – Add an extra egg to the above mix if making only muffins. (Total of 3)
- Flour – 2 ½ Cups
- Baking Powder – 1 ½ teaspoons
- Baking Soda – ½ teaspoon
Mix wet ingredients in one bowl.
Mix dry ingredients in another bowl.
Mix ingredients together, saving the Feta to place on top of batter once in muffin tins.
Place a dollop of batter ¾ way up muffin tins. (Advisable to spray or oil tins, unless using parchment muffin papers)
Place a square of Feta on top each prepared muffin tin.
Bake – 350 – Until top is slightly golden and toothpick comes out clean (if you use this tester method, otherwise be certain muffins are firm to the touch)
About 25 minutes.