This weekend we have a couple holiday parties and then we’re off to Mexico with Spencer’s family. I can’t wait for some sunshine and relaxation, plus some margs, tacos and guac. Merry Christmas if you’re celebrating, and happy New Year to everyone! See you in 2014. xo

This is a family recipe that we’ve been eating for as long as I can remember. There are healthy ways to cook it (like this), and less healthy ways (adding phyllo dough and full eggs). But no matter which way you cook them, they’re always a hit and my friends request them every time I have people over for dinner. You can make it as a loaf, as muffins or my favorite, mini muffins.

Ingredients (makes 12 full size muffins)

• 2 bags of frozen, chopped spinach
• 5 egg whites, 1 egg yolk
• 2 teaspoons of garlic salt
• 1 teaspoon red pepper flakes
• Pepper to taste
• 1 package of Feta cheese
• 1/2 cup of Mozzarella cheese
• 1/4 cup of Parmesan cheese

Direction:

• Preheat the oven to 425 F
• Defrost the spinach. The two packages in a glass bowl took me about 5 minutes in the microwave. Then using your hands squeeze out all excess liquid from the defrosted spinach. You really have to squeeze until no more water comes out or else they won’t turn out properly.
• Combine egg whites, egg yolk, defrosted (and squeezed out) spinach, garlic salt, red pepper flakes, pepper, feta and 1/4 cup of mozzarella cheese (save the other 1/4 cup for the end)
• Grease a muffin tin and put in the spinach mixture until the cup is full.
• Top each “muffin” with parmasan and mozzarella cheese
• Bake at 425 F for about 15-20 minutes (until cheese on top is browned)