Mediterranean Spinach Potato Muffins

Table of Contents

These Mediterranean Spinach Potato Muffins are a hearty, flavorful twist on the traditional savory muffin. They combine soft mashed potatoes, vibrant spinach, onions, and a medley of Mediterranean ingredients like feta, olives, and sun-dried tomatoes. Perfect for breakfast, brunch, or a light dinner, these muffins are nutrient-rich, high in protein, and naturally satisfying. They also make a great make-ahead meal—easy to pack, reheat, and enjoy any time of the day.

Total Time: About 45 minutes
Prep Time: 20 minutes | Cook Time: 25 minutes | Serves: 10–12 muffins

Ingredients

Potatoes: 2–3 medium potatoes, boiled and mashed (about 1½ cups)

Spinach: 150 g (about 1½ cups) fresh spinach, chopped (or thawed frozen spinach, squeezed dry)

Onion: 1 medium onion, finely chopped

Eggs: 3 large eggs

Cheese: ½ cup shredded mozzarella (or a mix of cheddar and feta for more flavor)

Seasonings:

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

½ teaspoon paprika

1 teaspoon dried Italian or Mediterranean herbs (oregano, thyme, or basil)

Oil: 2 tablespoons olive oil (plus a little for greasing the muffin tin)

Optional Mediterranean Additions:

2 tablespoons chopped sun-dried tomatoes

2 tablespoons chopped Kalamata olives

2 tablespoons crumbled goat cheese or feta

Instructions

Preheat and Prepare:
Preheat your oven to 180°C (350°F). Lightly grease a muffin tin with olive oil or line it with paper cups.

Cook the Vegetables:
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3–4 minutes. Add spinach and cook until wilted. Remove from heat and let it cool slightly.

Prepare the Base:
In a large mixing bowl, combine mashed potatoes with the sautéed spinach mixture. Stir in the eggs, cheese, salt, pepper, paprika, and herbs.

Add Mediterranean Flavors (Optional):
Fold in sun-dried tomatoes, olives, or crumbled feta if you’re adding them. Mix until evenly distributed.

Fill the Muffin Tin:
Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.

Bake:
Bake for 22–25 minutes or until the tops are golden brown and set. A toothpick inserted in the center should come out clean.

Cool and Serve:
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips

Texture Tip: For extra fluffiness, use mashed potatoes rather than diced. If you prefer a chunkier texture, mash only lightly.

Spinach Handling: If using frozen spinach, squeeze out as much water as possible before mixing. Excess moisture can make the muffins dense.

Cheese Choices: Feta adds a salty tang, mozzarella melts nicely, and ricotta gives a creamy softness. You can mix two types for more depth.

Storage: Store leftover muffins in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven or microwave before serving.

Gluten-Free Option: These muffins are naturally gluten-free since they don’t use flour. If you want a firmer texture, you can stir in 1 tablespoon of rice flour or oat flour.

Variations

Greek-Inspired:
Use feta, olives, and oregano. Add a pinch of dill for a bright herbal note.

Cheesy Herb Version:
Combine cheddar and mozzarella, and sprinkle a little grated Parmesan on top before baking for a crisp, cheesy crust.

Q&A

Q: Can I make these ahead of time?
Yes. These muffins store and reheat well, making them ideal for meal prep. Bake, cool, and refrigerate. Reheat in the oven at 160°C (320°F) for 10 minutes before serving.

Q: Can I skip the cheese?
You can, but cheese helps with both flavor and texture. If skipping, add an extra egg or two tablespoons of flour to help bind the mixture.

Q: Can I use sweet potatoes instead?
Yes. Sweet potatoes add a slightly sweet note that pairs beautifully with spinach and feta.

Q: How can I make it vegan?
Replace eggs with 3 tablespoons of chickpea flour mixed with 6 tablespoons of water, and use vegan cheese or nutritional yeast for flavor.

Nutrition

(Per Muffin, Approximate)

Calories: 130–160 kcal

Protein: 6 g

Carbohydrates: 10 g

Fat: 9 g

Fiber: 2 g

Calcium: 8% DV

Iron: 6% DV

Conclusion

Mediterranean Spinach Potato Muffins are a comforting, healthy, and flexible dish that fits any time of day. Their balanced mix of potatoes, greens, and cheese delivers both satisfaction and nutrition in every bite. You can enjoy them fresh out of the oven, packed for lunch, or served alongside a salad or soup for a complete meal. Whether you stick to the classic version or customize with your favorite Mediterranean flavors, these muffins are sure to become a staple in your kitchen.