Low Carb Living Made Tasty

Mini Ricotta, Spinach & Prosciutto Pies

recipe image

Serves 12

Per serve:



  1. Preheat oven to 180C.
  2. Blanch spinach in boiling water for a few seconds to wilt. Drain, cool, squeeze out excess water and roughly chop.
  3. Toast pine nuts in the oven for 10 minutes until they are slightly browned and smell nutty.
  4. Combine all ingredients and mix thoroughly.
  5. Spoon into muffin tins and bake for 25-30 minutes.

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