Pour the cottage cheese in a sieve and let drain over a bowl. Meanwhile, finely chop the shallot. Peel and cut potatoes into small cubes.

Rinse spinach drain and cut out stalks Blanch leaves in a pot of boiling salted water for about 5 seconds, then remove with a slotted spoon, drain and coarsely chop. Squeeze out as much liquid as possible.

 Blanch the potato cubes for about 1 minute in the same pot, then drain in a sieve, rinse under cold water and drain well. Let dry on paper towels. Finely grate the Parmesan. Toast walnut in a dry pan until golden brown, let cool slightly and then chop coarsely.

Rinse dill, shake dry, pluck leaves and chop finely. Beat ricotta with the whisk of a hand mixer until creamy. Stir in the drained cottage cheese, sour cream and egg. Season with pepper.

Brush 12 cups of a standard muffin tin with the oil.

Stir the spinach, potatoes, shallot, Parmesan, walnuts and dill into the ricotta. Divide among prepared muffin cups and bake in preheated oven at 160°C (fan 150°C, gas mark 1) (approximately 325°F/convection 300°F) until golden brown, 25-30 minutes.