Mini Ricotta Spinach Prosciutto Pies Recipe

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Ingredients:

Serving

1 lb baby spinach leaves
2 oz. pine nuts
2-3 cups ricotta
1 1/2 cups freshly grated parmesan
1/2 cup sour cream
2 eggs
1/2 lb. prosciutto, sliced into thin strips
freshly cracked blacked pepper to taste

Directions:

Preheat oven to 325°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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	244.1 Kcal (1022 kJ)
Calories from fat	151.2 Kcal
		% Daily Value*
Total Fat	16.8g	26%
Cholesterol	81mg	27%
Sodium	790.59mg	33%
Potassium	435.33mg	9%
Total Carbs	4.91g	2%
Sugars	0.31g	1%
Dietary Fiber	0.94g	4%
Protein	18.81g	38%
Vitamin C	10.7mg	18%
Iron	1.7mg	9%
Calcium	302.4mg	30%

Amount Per 100 g
Calories	171.81 Kcal (719 kJ)
Calories from fat	106.42 Kcal
		% Daily Value*
Total Fat	11.82g	26%
Cholesterol	57.01mg	27%
Sodium	556.44mg	33%
Potassium	306.4mg	9%
Total Carbs	3.45g	2%
Sugars	0.22g	1%
Dietary Fiber	0.67g	4%
Protein	13.24g	38%
Vitamin C	7.5mg	18%
Iron	1.2mg	9%
Calcium	212.8mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
6

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium

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