•1 - 2 teaspoons First Choice Classic Olive Oil
•1 tablespoon pine nuts
•1 - 2 cloves of crushed First Choice Garlic (can use bottled)
•100g English or baby spinach
•500g ricotta cheese (can use low fat)
•1 First Choice egg - lightly beaten
•1 tablespoon chives (optional)
•1/4 cup grated parmesan cheese (optional)
METHOD:
1.Preheat oven to 180°C in fan forced or 200°C regular oven.
2.Lightly grease a six hole muffin pan of 1/3 cup capacity.
3.Heat the olive oil in a heavy base frying pan on medium heat.
Add the pine nuts and garlic and cook through until fragrant.
4.Wash the spinach thoroughly, blanch in hot water, and then chop roughly.
5.Add the spinach to the pan and gently cook for a minute or two. Remove from heat and let it cool down.
6.Stir the beaten egg through the ricotta, making sure it is well combined.
7.Add this with the parmesan cheese and snipped chives to the spinach and mix thoroughly.
8.Fill the muffin pan and bake for about 15 minutes or until golden on top and slightly cracked on the sides.
9.Remove from oven and cool in pan. Using a knife, run around edges then gently slid off onto plates for serving.
10.Serve with a tomato salad or some baked deli sized trussed Romano tomatoes.
11.To bake tomatoes, place in a shallow baking dish, sprinkle with a little virgin olive oil and balsamic vinegar. Bake about 12 - 15 minutes or until tomatoes begin to cave in.
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