Cottage Cheese Spanakopita Muffins

Traditional spanakopita is one of my favorite foods, but working with thin sheets of pastry dough takes a lot of time.

These savory cottage cheese spanakopita muffins give you all those same Greek flavors in a much simpler form.

The key here is mixing cottage cheese right into the batter. It keeps each muffin light and tender so they never turn out dry.

You also get the classic taste of spinach, salty feta, and fresh herbs in every single bite.

They are wonderful warm from the oven, especially if you serve them with a spoonful of cool tzatziki.

Why I Love This Recipe

Authentic Spanakopita Flavor – Tangy feta, earthy spinach, garlic, and fresh dill deliver traditional Greek pie flavor in every savory bite.

Incredibly Moist and Tender – Full fat cottage cheese keeps the crumb ultra soft and moist without feeling heavy or greasy.

No Fussy Phyllo Dough – You get the classic taste of Greek pie without dealing with fragile, tearing pastry sheets.

Bright Citrus Finish – Fresh lemon zest cuts through the rich cheeses and brightens up all the savory herbs beautifully.

The Ingredients

• 10 oz Frozen Chopped Spinach, Thawed
• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Dried Oregano
• 1/4 tsp Black Pepper
• 1 1/4 cups Full Fat Cottage Cheese
• 2 Large Eggs
• 1/2 cup Milk
• 1/3 cup Olive Oil
• 1 Garlic Clove, Minced
• 1 tsp Lemon Zest
• 1 cup Feta Cheese, Crumbled & Divided
• 4 Green Onions, Thinly Sliced
• 2 tbsp Fresh Dill, Chopped
• 1 tbsp Sesame Seeds

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.

Step 2

Place the thawed spinach in a clean kitchen towel and squeeze until very dry. You should have about 1 cup packed spinach, and removing the water is the key to light, fluffy muffins.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, salt, oregano and pepper.

Step 4

In a separate bowl, whisk the cottage cheese, eggs, milk, olive oil, garlic and lemon zest.

Step 5

Stir the wet mixture into the dry ingredients until mostly combined. Add the spinach, pulling it apart to break up clumps, then fold in 3/4 cup feta, the green onions and dill just until no flour remains.

Step 6

Divide the batter among the cups and top with the remaining feta and sesame seeds.

Step 7

Bake for 22-25 minutes, until golden and a toothpick inserted in the center comes out clean.

Step 8

Cool in the pan for 5 minutes, then serve warm. They are great on their own or with a spoonful of tzatziki.

Quick Tips

Squeeze the Spinach Truly Dry

Squeezing out the liquid from your spinach is the most critical step for this recipe. If extra water stays in the greens, your muffins will end up soggy and gummy in the center.

I recommend wrapping the thawed spinach in a clean kitchen towel and wringing it out over the sink until not a single drop drips out.

When you are done, the spinach should feel completely compact and dry to the touch.

Grease the Paper Liners

Feta and cottage cheese love to stick to standard paper muffin cups. If you skip this step, half of your muffin might tear away with the paper when you peel it.

My favorite trick here is to give the inside of each paper liner a quick spray with non-stick cooking spray before adding the batter.

You can also use parchment baking cups or silicone liners, which release clean every single time without any extra oil.

Separate the Spinach Leaves

After squeezing out all the water, your spinach will be pressed into a tight, dense block. Never dump it straight into your mixing bowl like that.

You will get the best results if you use your fingers to pull the block apart into tiny, loose flakes before folding it into the batter.

This ensures the spinach spreads out evenly into every bite instead of creating dense, soggy pockets inside the muffins.

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Quick Answers

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach, but you will need to cook it down first. Saute about 10 to 12 ounces of fresh leaves in a pan until completely wilted, then let them cool.

Make sure to squeeze out all the excess liquid with a clean kitchen towel just like you would with frozen spinach. Extra water will make the batter soggy and prevent the muffins from baking properly.