1 muffin tin greased
1 bunch spinach washed and chopped
250 grams ricotta cheese
6 slices bread crust removed
1 egg beaten.
Cook spinach in the microwave on high for 4 minutes.
Remove from microwave and allow to cool, and drains off all excess water.
When cool, mix ricotta with spinach until smooth and creamy.
Add salt and pepper to taste.
Now roll each slice of bread out thinly and place in to the muffin tin making sure it is fitting snug.
Fill the center with the spinach mixture.
Once all the cups are filled brush the cups with some egg wash.
Lastly cover the top with parmigiano and place in a 180 degree oven for about, 35 minutes. Every oven is different so check and see when cheese has melted and edges are beautifully browned.
These will keep in the fridge for up to 4 days. Enjoy
Prepared, tried and tested by: Sadsac Sadsac