Fish and Feta Popovers 01

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This is Bryn's first attempt at making Fish and Feta Popovers, on May 7th, 2012.

Recipe Used


  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 2 Tsp. Oil
  • 2 Tsp. - Chives
  • 2 Tsp. - Parsley
  • 2 Tsp. - Dill
  • 2 oz. - Feta Cheese
  • 2 oz. - White Fish (like Cod)


  • Preheat oven to 425 degrees F. Spray 24 mini muffin cups with cooking spray. Add 1/8 of a Tsp. Oil to the bottom of each cup.
  • In one bowl, crumble the feta and fish, along with the dill and parsley. Mix well.
  • In another bowl combine the milk and eggs, mix well using a whisk. Add the flour and chives. Mix well.
  • Warm the muffin pan in a 425 degree oven for about 5 minutes. Once heated, divide the batter between the muffin cups. In the center of each serving insert a spoonful of the feta/fish mixture and bake for 18-20 minutes or until golden brown. When the popovers are done baking take them out of the oven and remove them from the muffin pan, serve warm.


Feta and frozen cod!
Dill, Parsley, and Chives! (the store didn't have fresh parsley)
Feta and chopped frozen fish!
Mix in the dill and parsley!
Two eggs, beaten with a fork.
Beat in milk!
Add in flour and chives!
Oiled and warmed pan!
Poured in the batter (the hot oil kinda fries the batter on contact). Spooned in filling, and the batter kinda swallows the filling.
Close-up of the pre-cooked popovers.
Bake for 18-20 minutes. The center popovers really POPPED!
Out of the oven!
Another Close-up.
Although the center ones seemed twice as tall, once they were out of the pan and on the cooling rack, they all appeared closer to the same size.
Mmmmmm, close-up.

Final thoughts: Good, but slightly on the bland side. Could taste the dill and the fish, but everything else was a little underwhelming. Will probably use twice the feta and the chives next time, and try using all dried herbs for more flavor. Might also try using flavored feta.