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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Delicious muffin-like snacks - eaten hot or cold - or warmed up as a side dish. Fantastic for busy times and guests, as they can be made ahead, kept in the fridge, heated up and served with other goodies on a platter. Also nice served with a tomato salsa with a bite, or plain with grated Parmesan cheese. Recipe from a great Mediterrranean-type restaurant in the Winelands of the Cape, called Olivello - but as usual I tweaked it a little. Ingredients:
1 cup cream cheese (i used low-fat, 230 g tub) |
7 ounces feta cheese, crumbled (250 g, drained) |
7 ounces baby spinach leaves (250 g english spinach, not chard) |
3 eggs, largest size |
1/4 cup selfraising flour (about 62 ml) |
1 cup spring onion, finely chopped, white and green parts (about 1 bunch) |
1 teaspoon dried oregano (actually, a teaspoon) |
1 teaspoon dried thyme (ditto) |
2 teaspoons garlic, finely chopped |
1 teaspoon black pepper, coarse |
1 cup parmesan cheese, grated (or less, to taste) |
Directions:
1. Put a pot of water on to boil, and when boiling, chuck in the spinach. Boil for about 3 - 4 minutes, until wilted and soft. Drain well in a colander, and cut up roughtly with a knife and fork.
2. Grease a muffin tin with oil or butter (I use a silicone muffin pan which is really great). Heat oven to 325 deg F/160 degC or 150 deg C for fan/convection ovens.
3. Put all the ingredients in a large bowl, and mix roughly with a wooden spoon. (I did not find that extra salt was necessary, but you may want to add a little).
4. Then mix well together with an electric beater.
5. Fill 12 muffin holes - you can fill almost to the top, and they won't rise high and cause a mess.
6. Bake about 40 minutes, until firm and starting to colour just a little. Cool in the tin, then remove. Serve sprinkled with parmesan cheese.
7. (Can easily be a nice side dish if served warm).
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