Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Heat oven to 180C/160C fan/gas Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
Step 2
Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
Step 3
Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.
Your folders
tasteofhome.com
4.5
(11)
20 minutes
Your folders
tasteofhome.com
4.5
(11)
20 minutes
Your folders
foodnetwork.com
4.7
(296)
10 minutes
Your folders
tasteofhome.com
4.3
(6)
20 minutes
Your folders
bestrecipes.com.au
4.7
(4)
25 minutes
Your folders
foodiecrush.com
4.0
(43)
10 minutes
Your folders
littlebitrecipes.com
Your folders
taste.com.au
4.6
(8)
12 minutes
Your folders
recipes.lidl.co.uk
15 minutes
Your folders
bestrecipes.com.au
10 minutes
Your folders
foodnetwork.com
4.3
(16)
40 minutes
Your folders
forksoverknives.com
3.7
(21)
Your folders
bbcgoodfood.com
22 minutes
Your folders
kiipfit.com
5 minutes
Your folders
allrecipes.com
4.1
(130)
25 minutes
Your folders
womensweeklyfood.com.au
20 minutes
Your folders
allrecipes.com
4.9
(12)
30 minutes
Your folders
taste.com.au
20 minutes
Your folders
makingthymeforhealth.com
5.0
(1)
40 minutes