Ricotta, Proscuitto & Spinach Pies
400g baby spinach leaves
60g pine nuts
100g freshly grated Parmesan cheese
½ cup sour cream
2 free range eggs
200g prosciutto, chopped
freshly cracked blacked pepper to taste
- Preheat oven to 180°C.
- Blanch spinach in boiling water for a few seconds to wilt. Drain, cool, squeeze out excess water and roughly chop.
- Toast pine nuts in the oven for 10 minutes until they are slightly browned and smell nutty.
- Combine all ingredients and mix thoroughly.
- Spoon into muffin tins and bake for 25-30 minutes.