Preheat the oven to 340°F (170°C).

Prepare a 36-cup mini muffin pan.

Sift the flour, baking powder and salt into a bowl.

Add the grated cheese, scallion and herbs and stir with a spoon to combine.

Make a well in the center and add the beaten eggs, cream cheese and olive oil.

Gently stir with a spoon just until the ingredients are combined. Do not overmix.

Spoon the batter into the mini muffin cups.

Sprinkle the tops with a little grated kefalotyri cheese.

Bake for about 12 minutes, until the muffins have risen and are lightly golden.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Using a knife, cut a small slice from the top of each muffin to create a lid. Set the lids aside.

Fill the muffins with your choice of filling, then replace the lids.

Smoked Salmon

Fill each muffin with a little cream cheese, add a piece of smoked salmon and garnish with a small sprig of dill. Replace the lid at an angle.

Sun-Dried Tomatoes

Fill each muffin with cream cheese and sun-dried tomato. Add sliced olives and sprinkle with fresh oregano. Replace the lid at an angle so the filling remains visible.

Prosciutto

Fill each muffin with cream cheese, half a cherry tomato, fresh basil leaves and a piece of prosciutto.

The savory muffins can also be prepared ahead of time. Once cooled, store them covered in the refrigerator for 3–4 days or in the freezer for several weeks.

When ready to serve, thaw the muffins and fill them with your preferred filling.