Fluffy Spanakopita Egg Bites

These egg bites will have you feeling full for hours, thanks to the high protein content from all the eggs and cottage cheese. The nutmeg will help the thawed spinach taste fresh, and the parmesan cheese is perfect for developing a savory crust on top. This one-handed snack is perfect for a quick, filling breakfast or a healthy, satisfying afternoon snack!

Fluffy Spanakopita Egg Bites (12 bites):

2 (10 ounce) packages frozen, chopped spinach, thawed

4 scallions, thinly sliced 

6 large eggs

1 (16 oz) container of full fat cottage cheese 

1/2 cup grated parmesan cheese, divided

Pinch of ground nutmeg

Salt and pepper 

6 TBSP all-purpose flour 

1 tsp baking powder 

Step 1. Preheat your oven to 375 degrees and grease a 12-cup muffin tin with olive oil. 

Step 2. Poke a couple holes in the bags of spinach and squeeze to remove as much water as possible. If necessary, squeeze the spinach over the sink with clean hands. Add to a large bowl, along with the scallions, egg, cottage cheese, most of the parmesan and nutmeg. Season with salt and pepper. Add the flour and baking powder and stir just until combined. Do not overmix.

Step 3. Fill the muffin tin with the egg mixture, top with more grated parmesan cheese and bake until set, about 20 to 25 minutes. Cool slightly before running a sharp butter knife around the edge to help release the bites. Enjoy warm! Will stay fresh in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, pop in the microwave or toaster oven until warmed through.

Recipe adapted from Eric Kim via NYT Cooking.