Easy Spanakopita Bites

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup cream cheese (i used low-fat, 230 g tub)
• 7 ounces feta cheese, crumbled (250 g, drained)
• 7 ounces baby spinach leaves (250 g english spinach, not chard)
• 3 eggs, largest size
• 1/4 cup selfraising flour (about 62 ml)
• 1 cup spring onion, finely chopped, and green parts (about 1 bunch)
• 1 teaspoon dried oregano (actually, a teaspoon)
• 1 teaspoon dried thyme (ditto)
• 2 teaspoons garlic, finely chopped
• 1 teaspoon black pepper, coarse
• 1 cup parmesan cheese, grated (or less, to taste)

Recipe

• 1 put a pot of water on to boil, and when boiling, chuck in the spinach. boil for about 3 - 4 minutes, until wilted and soft. drain well in a colander, and cut up roughtly with a knife and fork.
• 2 grease a muffin tin with oil or butter (i use a silicone muffin pan which is really great). heat oven to 325 deg f/160 degc or 150 deg c for fan/convection ovens.
• 3 put all the ingredients in a large bowl, and mix roughly with a wooden spoon. (i did not find that extra salt was necessary, but you may want to add a little).
• 4 then mix well together with an electric beater.
• 5 fill 12 muffin holes -- you can fill almost to the top, and they won't rise high and cause a mess.
• 6 bake about 40 minutes, until firm and starting to colour just a little. cool in the tin, then remove. serve sprinkled with parmesan cheese.
• 7 (can easily be a nice side dish if served warm).