Mini Ricotta, Spinach & Prosciutto Pies





Recipe found on Empower Foods.



  • 400g baby spinach leaves
  • 60g pine nuts
  • 600g ricotta
  • 100g freshly grated parmesan
  • ½ cup sour cream
  • 2 free range eggs
  • 200g prosciutto, sliced into thin strips
  • freshly cracked blacked pepper to taste


  1. Preheat oven to 180°C.
  2. Blanch spinach in boiling water for a few seconds to wilt. Drain, cool, squeeze out excess water and roughly chop.
  3. Toast pine nuts in the oven for 10 minutes until they are slightly browned and smell nutty.
  4. Combine all ingredients and mix thoroughly.
  5. Spoon into muffin tins and bake for 25-30 minutes

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