Ricotta, Proscuitto & Spinach Pies

Ricotta, Proscuitto & Spinach Pies

Makes 12

Ingredients:
400g baby spinach leaves
60g pine nuts
600g ricotta
100g freshly grated Parmesan cheese
½ cup sour cream
2 free range eggs
200g prosciutto, chopped
freshly cracked blacked pepper to taste

Method:

  1. Preheat oven to 180°C.
  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.