Serves: 10-12 | Preparation Time: 15-20 minutes | Total Time: 20 minutes
Ingredients
For the Pastry:
1½ cups Snowflake Cake Wheat Flour
100g cold butter, cubed
2–3 tbsp cold water
Pinch of salt
For the Filling:
1 tbsp olive oil or butter
1 small onion, finely chopped
1 clove garlic, minced
1½ cups fresh spinach, finely chopped
¾ cup ricotta cheese
½ cup grated cheddar or mozzarella
3 large eggs
½ cup milk or cream
Salt and black pepper, to taste
¼ tsp nutmeg, optional
Method
For the Pastry:
- Preheat oven to 180°C. Grease and flour a baking pan.
- Rub butter into Snowflake Cake Wheat Flour and salt until it resembles breadcrumbs. Add egg yolk and cold water, mixing until dough forms. Wrap and chill for 15 minutes.
- Roll out pastry and cut circles to fit a greased muffin tin. Press gently into each cup.
- Prick pastry bases with a fork.
- Bake for 8–10 minutes until just lightly golden.
- Remove and set aside.
For the Filling:
- Heat oil/butter in a pan. Sauté onion until soft, then add garlic and cook 30 seconds.
- Add spinach and cook until wilted. Remove from heat and cool slightly.
- In a bowl, whisk eggs and milk. Stir in ricotta, grated cheese, salt, pepper, and nutmeg. Fold in the spinach mixture.
- Spoon filling into pastry cases (about ¾ full).
- Bake at 180°C for 25–30 minutes, until set and lightly golden
- Cool for 5 minutes before serving.
