About the Recipe
Ingredients
butter, for greasing
85g baby spinach
3 large eggs
6 tbsp cottage cheese
3 spring onions ,
sliced few sprigs of dill,
roughly chopped fresh nutmeg, for grating.
Preparation
1. Heat oven to 160C fan
2. Lightly grease a 6-hole muffin tin and line with squares of baking parchment as muffin cases.
3. Put the spinach in a colander in the sink and pour over a kettle full of boiling water, then leave to drain.
4. When cool, squeeze liquid from the spinach, then roughly chop.
5. Beat the eggs and season well.
6. Mix through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg.
7. Divide the mixture between the muffin cases.
8. Bake for 18—20 mins or until just set. Leave to cool a little before removing from the tin.
9. These will keep in an airtight container in the fridge for up to 2 days.