Spinach Pie Bites
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 2 tbsp olive oil
- 1/4 cup parmesan
- 1/2 cup parsley chopped
- 2 10 oz packages frozen spinach thawed & well drained (i used woodstock foods organic)
- 2 onions, diced (about 3 cups)
- 2 bunches green onions diced (i use the whites of both bunches, the greens of only 1 bunch, approximately a heaping 3/4 cup of greens)
- 1/4 tsp ground nutmeg.
- salt and freshly ground black pepper to taste (i u
- 3/4 cup feta cheese crumbled and divided
- 7 eggs, lightly beaten
- Carbohydrate 0.467478125498147 g
- Cholesterol 7.35781250845166 mg
- Fat 2.28682500248302 g
- Fiber 0.0759999991105723 g
- Protein 1.53594062727377 g
- Saturated Fat 1.32569312653517 g
- Serving Size 1 1 full size muffin tins, or 36 mini muffin (9g)
- Sodium 98.7196876222254 mg
- Sugar 0.391478126387574 g
- Trans Fat 0.113711875136028 g
- Calories 28 calories
Wash and drain the chopped spinach very well.Heat olive oil in a deep sauté pan.Sauté onions and green onions until tender.Add the spinach and parsley, cook for 5 to 10 minutes on low, until the spinach is totally dry.Add the nutmeg and season with salt and pepper.Set the spinach aside to cool.Combine the ½ cup feta, parm and eggs.Add the cooled spinach mixture to the eggs and mix until combined.Before placing mixture in muffin tins, spray muffin tins liberally with a spray oil or line them with baking cups to make clean up easier. You might want to consider spraying the muffin liners with oil as well to make sure they don't stick.Fill muffin cups (reg or mini) ¾ full with mix, sprinkle the ¼ cup feta evenly across each muffin cup. (sprinkle with more as desired)Bake at 350° for about 20-30 minutes, or until eggs are set.Serve immediately or store in refrigerator for a few days or in freezer for several months. Reheat frozen bites in oven or microwave. We prefer oven.
