A no-brainer nibble that is great to make for birthday parties, baby showers, as a pre-dinner bite or to accompany a salad for lunch. These are a huge crowd pleaser for all ages. I have pulled this recipe out multiple times now and at every party these pies are scoffed down within minutes. I can never seem to make enough…
These can easily be made the day before and stored in the refrigerator. Bring back to room temperature or place back in a hot oven for a few minutes before serving. Great also made in mini muffin cups as a bite sized snack these pies are a much healthier, gluten-free alternative to the traditional butter and pastry laden spinach and ricotta pie but do not compromise on flavor I promise!
Ingredients (makes 12 muffins):
- 2 tbsp butter
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 2 eggs, beaten
- 1 cup low-fat Ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 package fresh baby spinach leaves coarsely chopped (or 1 250g package defrosted frozen spinach, just make sure to drain really, really well before adding)
- Pinch sea salt
Preheat oven to 200 C. Melt the butter in a large saucepan over medium heat, add the onions and sweat until tender, approximately 4 minutes. Add in the garlic, stir through for another minute then set aside to cool. Whisk the eggs in a large separate bowl and add the cheeses. Once combined add in the spinach, a pinch of salt and the warm onion mixture. Ladle the mixture into non-stick muffin trays and bake for approximately 20 minutes until golden brown on top.