Spinach and Ricotta Pies

  • 1Tbsp olive oil
  • 1 leek, white part only, washed well and sliced
  • 1/2 tsp crushed garlic
  • 500 grams English spinach, trimmed and washed
  • 1/4 tsp grated nutmeg
  • 3 large eggs
  • 500 grams fresh ricotta cheese
  • 50 grams (1/2 cup) grated parmesan cheese
  • 35 grams crumbled plain feta cheese
  • 35 grams grated mozzarella
  • 1 handful basil, chopped
  • 2 Tbsp pine nuts, toasted and chopped

Pre-heat oven to 170 degrees and grease a 12 hole muffin tin.

Heat the oil in a large fry pan and cook the leek and garlic for 5 mins, then add spinach and cook for a few more minutes until wilted. Pour off excess liquid and add nutmeg and s&p.

Put the eggs, ricotta, parmesan, feta, mozzarella into a food processor and blend until smooth. Pour into a mixing bowl and add the spinach mixture, basil, pine nuts and stir until fully combined. Do not put spinach and pine nuts into food processor as it will over blend and look too green.

Pour mixture into muffin tin, filling each hole generously. Bake for 25 minutes, or until browned on top.

*Source: More Gluten Free and Easy, Robyn Russell


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