Ingredients

• 8 large eggs
• ¼ cup full-fat Greek yogurt or sour cream (adds creaminess, no dairy-free sub needed)
• 2 cups fresh spinach, finely chopped (or 1 cup thawed, squeezed-dry frozen spinach)
• ½ cup feta cheese, crumbled (or dairy-free almond feta)
• 2 tbsp fresh dill or parsley, chopped
• 1 small green onion, thinly sliced
• 1 garlic clove, grated
• ½ tsp dried oregano
• Pinch of nutmeg (classic spanakopita touch!)
• Sea salt & black pepper to taste
• Optional: 1 tbsp olive oil (for greasing)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or line with silicone cups.
In a large bowl, whisk eggs and yogurt until smooth.
Stir in spinach, feta, herbs, green onion, garlic, oregano, nutmeg, salt, and pepper.
Divide mixture evenly among muffin cups (¾ full).
Bake 20–25 min—until centers are set and tops are lightly golden.
Cool 5 min in tin, then remove. Serve warm or chilled.