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Mini Ricotta, Spinach & Prosciutto Pies
18
Nov
Recipe found on Empower Foods.
Ingredients:
- 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
Method:
- Preheat oven to 180°C.
- Blanch spinach in boiling water for a few seconds to wilt. Drain, cool, squeeze out excess water and roughly chop.
- Toast pine nuts in the oven for 10 minutes until they are slightly browned and smell nutty.
- Combine all ingredients and mix thoroughly.
- Spoon into muffin tins and bake for 25-30 minutes
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