Description
Deliciously gluten-free, Low-carb, and endlessly tasty!
Ingredients
Units
Scale
- 40g fresh spinach, chopped
- 70g crumbled feta cheese
- 100g ricotta cheese
- 2 large eggs
- 40g 1 to 1 Bob Red Mill GF flour
- 20g grated Parmesan cheese
- 1/2 tsp dried dill
- 10g onions, chopped
- Salt and pepper to taste, if needed, although with the three different types of cheeses, I did not add anything.
- Olive oil spray for greasing
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray your muffin tin (4 cavities) with olive oil.
- Mix and blend the chopped spinach with the crumbled feta, smooth ricotta, and savory Parmesan cheese.
- Crack in the eggs, toss in the flour, sprinkle with dill, and fold the onions.
- Season with salt and pepper to taste (if using).
- Stir until you’ve got a well-combined mixture.
- Spoon the mixture into your greased muffin tin, filling each cup about three-quarters full.
- Pop the tin into the oven and bake at 350°F (175°C) for 25–30 minutes, or until the sides and tops turn golden brown.
- Let the muffins cool slightly before removing them from the tin.
- Serve them warm or at room temperature for a delightful savory snack or appetizer.
- Enjoy these bites of spinach-and-cheese heaven!
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 2
- Calories: 443
- Sugar: 2.1 g
- Sodium: 748.7 mg
- Fat: 37.7 g
- Saturated Fat: 23 g
- Trans Fat: 0.7 g
- Carbohydrates: 5 g
- Fiber: 0.6 g
- Protein: 21.5 g
- Cholesterol: 292.9 mg
