Mini Ricotta Spinach Prosciutto Pies |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
So different and tasty, I bet when you serve them you will have many requests to serve them again and many requests for the recipe, too! Ingredients:
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:
1. Preheat oven to 325°C.
2. Blanch spinach in boiling water for a few seconds to wilt.
3. Drain, cool, squeeze out excess water and roughly chop.
4. Toast pine nuts in the oven for 10 minutes until they are slightly browned and smell nutty.
5. Combine all ingredients and mix thoroughly.
6. Spoon into muffin tins and bake for 25-30 minutes.
|
|