Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or line it with paper liners to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until evenly combined. This creates a light, airy base for your batter.
In a separate bowl, crack the eggs and beat them until frothy, about 30 seconds. Pour in the olive oil and whisk until smooth and slightly glossy.
Finely chop the fresh spinach, then sauté it in a small pan over medium heat with a teaspoon of olive oil until wilted and fragrant—about 2 minutes. Let it cool slightly.
Gently fold the sautéed spinach into the wet egg mixture, distributing it evenly. Crumble the feta cheese into the bowl and fold it in as well, ensuring it’s evenly incorporated.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; the batter should be thick but still moist.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Smooth the tops with the back of a spoon to ensure an even rise.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool slightly or serve warm directly from the tin.
Enjoy these rustic, savory muffins warm or at room temperature—perfect for a quick breakfast or snack on the go.
