Just when I thought I had run out of spinach, my friend arrived bearing gifts. In her shopping bag was spinach, sweet potato, pineapple sage and a monstereo deliciosa fruit. I still haven’t work out what to do with the fruit, but I sure know what I’m going to do with the rest of the bounty, starting with these treats. They are perfect for lunch boxes or small hands, and of course, if your family revolt at the mere thought of green food, you can always substitute spinach for carrot, zucchini, pumpkin, sweet potato or even the remains of last night’s vegetables.
Makes 18 mini muffins
- 2 tbsp butter
- 1 small onion, diced finely
- 1 clove garlic, crushed
- 2 eggs, lightly beaten
- 1 cup ricotta cheese
- ¼ cup grated mozzarella
- ½ cup grated parmesan
- 200g fresh spinach OR 1 box frozen spinach, thawed
- pinch salt
Preheat oven to 180°C.
If using thawed spinach, squeeze the spinach thoroughly and drain well. Set aside.
If using fresh spinach, rinse, remove the stalks and chop roughly. Steam in a double saucepan for 3 minutes, or microwave on HIGH for 1 minute until the spinach is wilted. Allow to cool, then squeeze thoroughly and chop finely. Set aside.
Melt the butter in a pan over medium heat and cook the onion until tender. Add the garlic and cook an extra minute then set aside to cool.
Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses. Once combined, stir in cooled spinach, salt and cooled onion and garlic mixture.
Pour the mixture into lightly greased mini muffin pans. Bake for 15-20 minutes or until the filling is set and golden on top.
$6.00 for 18 mini-muffins