Spinach Puff Pastry Muffins
from Paulina
These mini-muffins, inspired by the traditional Italian Torta Pasqualina, combine creamy ricotta, tender spinach, and quail eggs to create small, delicious muffins – perfect as an appetizer or for a tasty breakfast.
Nutritional values per serving
295
calories
0.39 oz
protein
20 g
carbohydrates
17 g
Fat
preparation
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1
Thaw the spinach and squeeze it thoroughly. Then sauté it with a little oil, salt and pepper and let it cool. Afterwards, finely chop it.
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2
Combine the ricotta with the spinach, grated Parmigiano Reggiano DOP, a little nutmeg, and freshly ground black pepper.
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3
Grease and flour the molds. Line them with puff pastry circles and fill them with the mixture. Make a small indentation for the quail egg.
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4
Cover each tartlet with a disc of puff pastry, press the edges firmly, brush with egg yolk (whisked with a little milk), and score a cross into it.
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5
Bake them in the preheated oven at 180 °C for about 25 minutes until the puff pastry is golden brown, and let them cool before serving.