Cheesy spinach muffins

No one will be able to stop munching on these delicious savoury muffins, filled with feta, cottage cheese and spinach

  • 10 mins preparation
  • 30 mins cooking
  • Makes 10 Item
  • Print


Cheesy spinach cakes
  • 250 gram packet frozen chopped spinach, thawed
  • 20 gram soft butter
  • 1/2 cup (40g) finely grated parmesan cheese
  • 250 gram packet pre-cooked white rice
  • 3 eggs, beaten lightly
  • 250 gram cottage cheese
  • 125 gram feta, crumbled
  • 3 green onions (green shallots), chopped


Cheesy spinach cakes
  • 1
    Squeeze excess water from the spinach.
  • 2
    Grease 10 holes of a muffin pan (1/3-cup/80ml capacity) with the butter. Sprinkle base and side of pan holes with half the parmesan. Preheat oven to 180°C (160°C fan forced).
  • 3
    Combine spinach, rice eggs, cottage cheese, fetta and green onions in a large bowl; mix well.
  • 4
    Spoon spinach mixture into pan holes. Sprinkle tops with remaining parmesan. Bake for about 30 minutes or until browned and just set.


Not suitable to freeze. Spinach suitable to thaw in microwave.

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