Ingredients portion 4
Fresh spinach leaves 350 g
Ricotta cheese ½ cup
Grated parmesan cheese 60 g
Chicken egg (large) 2 pieces
Garlic 1 clove
Salt ¼ teaspoon
Freshly ground black pepper ¼ teaspoon
Cooking instructions 45 minutes
1 Preheat the oven to 200 degrees.
2 In the blender, chop the spinach until smooth (preferably in batches) and transfer to a bowl. Add the ricotta, Parmesan, lightly beaten eggs, chopped garlic, salt and pepper. Mix well.
3 Grease 8 muffin tins with vegetable oil and put the spinach-cheese mixture into them (the tins must be full).
4 Bake for about 20 minutes until tender. Leave in the dish for 5 minutes and then transfer to a plate. Serve warm with a sprinkling of Parmesan.