Prepare this for breakfast, lunch or dinner. Muffins are perfect for a party, perfect to make in advance and freeze to take to work, school or on the go. It’s so flavorful! You can omit the feta for a milder taste, but still so yummy!
Serves 12
 
2 tsp. olive oil
4 scallions, diced
10 oz. spinach, roughly chopped
2 Tbs. dill or 1 Tbsp. of other desired herb.
1 cup all-purpose flour or GF flour
1 tsp. baking powder
1 tsp. salt 
1 cup milk
2 eggs, lightly beaten
¼ cup butter, melted (or olive oil)
4 oz. mozzarella, shredded
4oz. feta cheese, crumbled
2 Tbsp. grated parmesan cheese
 
Preheat oven to 375 degrees. Lightly spray a muffin pan or medium size baking dish with olive oil. Approx. 10.5 x 7.5
In a large deep pan, heat 1 tsp. oil on medium.  Cook scallions until soften, 1-2 minutes. Add ½ the spinach and sauté until mostly wilted, season with salt, or 1 /2 tsp. PGS, (Pastagril Seasoning). 
Place in a colander, drain and pat dry with paper towels to remove excess liquid. 
 Add the remaining oil to your pan and repeat the process with the remaining spinach.
In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix and fold in the spinach mixture, dill, mozzarella and feta until just combined. 
Transfer to baking dish and spread out evenly, or with a large ice cream scooper, place one scoop into the prepared muffin tins. 
Sprinkle the top with grated Parmesan and bake for 40 minutes for the squares or 15 minutes for the muffins, or until the tops turns golden brown. 
Remove from oven and allow to cool for 15 minutes prior to serving or cutting into squares.