Preheat oven to 375 degrees Fahrenheit.

Wash broccoli and spinach well and let dry completely. (If using frozen, place in a strainer and let defrost. All excess water should be squeezed out.) Meanwhile, place farina in a bowl and add boiling water. Cover with aluminum foil immediately and let stand for 10 minutes.

In a food processor fitted with the steel blade, pulse onions and garlic until fine. Add farina, broccoli and spinach; process until fine. In another bowl, place eggs, mayonnaise, salt, pepper, and rosemary (optional); mix well. Add broccoli and spinach mixture and stir until combined.

Spoon into greased muffin tins. Bake for 35 to 40 minutes.