One of my favorite vacations was to the islands of Greece, especially Mykonos.  Not only was it the most relaxing vacation ever, I just couldn't get enough of the delicious food.  Ever since that trip, spanikopita, yogurt with fruit and feta were staples in my house.  The only olive oil I like is Greek.  So, you can imagine how frustrating it has been since I could no longer have wheat in my diet - no more spinach pies??  As a teacher, I don't have a whole lot of time to make the filo from scratch, although my favorite GF chef has posted one HERE.  I did, however, substitute the filo with a GF pastry I found at the grocery store.  The results were pretty good.  Not flaky and buttery like the real thing, but pretty close.  I made them once in a 9 X 13, but decided to use my handy dandy Pampered Chef Cut 'n Seal to make little spinach pies. Here is the recipe:

1 package Gee Free Puff Pastry - thawed
2 Tbl olive oil (Greek of course)
1 large package (Costco size) of organic baby spinach
1 small onion (I used 1/2 of a large) - chopped small
1-2 cloves of garlic - minced
1 tbl fress dill (or 1 tsp dried)
1/3 cup crumbled feta cheese
Salt and Pepper to taste
1 egg
​1 tbl milk

In a skillet (I use my Le Creuset small oval dutch oven), saute the onion and garlic in the olive oil.  When translucent, add the spinach in batches.  Cook until it is all wilted.   Add the dill and the feta and remove from heat.  Let cool slightly.  Using a paper towel, try to absorb some of the excess moisture (otherwise your pies will be soggy.  
Roll out the dough between 2 pieces of parchment paper.  It should be 2 mm thick approximately.  Cut circles of dough for the bottoms (I was able to make 18 pies).  Keep rolling until you have 24 - 36 circles. Place half of the circles on silicone mat in sheet pans.  Put a dollop (approx 1 heaping Tbl ) in center of each circle.  Place the other circle on top and use the press to seal the edges (You can also do this with a fork).  Beat the egg with the milk and brush over the tops of the pies.  Cut a small slit in the top of each pie to allow steam to escape.  Bake for 25-30 minutes at 400 degrees.  Enjoy with a greek salad or try roasted beets with sauteed beet greens.

I found a wonderful vegan recipe online but did not have a lot of the ingredients so I decided to experiment, making these muffins even more healthy than the original recipe.  

Mix together these ingredients in one bowl:
2 eggs
1/4 cup grapeseed oil
1 mashed ripe banana
1/4 cup maple syrup
1 grated apple (peeled)
1/2 cup coconut sugar
`1/2 cup unsweetened oat (or almond) milk

In another bowl, whisk together:
1-1/2 cups Pamelas Baking Mix
dash of salt
1/2 tsp cinnamon
1 tsp baking soda
​2 packages Soulful Project Hearty Grains and Seeds (or 2/3 cup of regular package)
2 carrots grated (approx 1 heaping cup)
1/4 cup chopped walnuts (optional topping)

Combine both dry and wet ingredients together.  Let sit 5 minutes.  In the meantime, line cupcake tins with silicone liners.  This recipe made 14 regular sized muffins for me. Fill liners to the top.  Bake at 350 degrees for 30-35 minutes (until bounces back when pressed).
Remove muffins (with liners) from pan and let cool for at least 15 minutes.  Carefully remove from liners.  Enjoy!