Perfect for an on-the-go breakfast or an afternoon snack! Simply spinach, fresh dill, feta
and egg whites. (You can easily make this vegan by taking out the cheese and swapping flax egg for the egg.)
DILLY SPINACH BITES
***TIPS: 1. Spray your muffin tins (even the liner if using). 2. Let set for a few minutes once out of the oven.***
1 bag frozen chopped spinach
fresh dill, chopped - about 1/4 cup
fresh cracked pepper
egg whites (or 2-3 whole eggs/2-3 flax eggs)
12 muffin baking tin
Preheat oven to 350
Defrost and drain the spinach.
Mix 1/4 cup fresh chopped dill with the spinach, season with fresh cracked pepper, set aside.
If you're not using egg whites, now is the time to prep your eggs:
For whole eggs: whisk until well incorporated.
For flax egg: mix 1 tbsp of water to 2-3 tbsps flax meal (per egg) and set aside.
Put a couple rounded tablespoons chopped spinach in each tin (NOTE: I used 6 muffins tins, not all 12). Top with some crumbled feta (to your taste).
Now add equal amounts of your egg white, egg or flax egg to each bite.
Bake for 25-30 minutes until cooked through.
Remove from oven and let rest for a few minutes before removing from muffin tin.