Prep 15 mins
Cook 40 mins
Delicious muffin-like snacks -- eaten hot or cold -- or warmed up as a side dish. Fantastic for busy times and guests, as they can be made ahead, kept in the fridge, heated up and served with other goodies on a platter. Also nice served with a tomato salsa with a bite, or plain with grated Parmesan cheese. Recipe from a great Mediterrranean-type restaurant in the Winelands of the Cape, called Olivello -- but as usual I tweaked it a little.
- 1 cup cream cheese (I used low-fat, 230 g tub)
- 7 ounces feta cheese, crumbled (250 g, drained)
- 7 ounces baby spinach leaves (250 g English spinach, not chard)
- 3 eggs, largest size
- 1⁄4 cup selfraising flour (about 62 ml)
- 1 cup spring onion, finely chopped, white and green parts (about 1 bunch)
- 1 teaspoon dried oregano (actually, a teaspoon)
- 1 teaspoon dried thyme (ditto)
- 2 teaspoons garlic, finely chopped
- 1 teaspoon black pepper, coarse
- 1 cup parmesan cheese, grated (or less, to taste)
- Put a pot of water on to boil, and when boiling, chuck in the spinach. Boil for about 3 - 4 minutes, until wilted and soft. Drain well in a colander, and cut up roughtly with a knife and fork.
- Grease a muffin tin with oil or butter (I use a silicone muffin pan which is really great). Heat oven to 325 deg F/160 degC or 150 deg C for fan/convection ovens.
- Put all the ingredients in a large bowl, and mix roughly with a wooden spoon. (I did not find that extra salt was necessary, but you may want to add a little).
- Then mix well together with an electric beater.
- Fill 12 muffin holes -- you can fill almost to the top, and they won't rise high and cause a mess.
- Bake about 40 minutes, until firm and starting to colour just a little. Cool in the tin, then remove. Serve sprinkled with parmesan cheese.
- (Can easily be a nice side dish if served warm).