Spinach Muffins with Potatoes

378-Spinach Muffins

Material: Vegetables

Meal: Main

Cooking: 30 Minutes

Preparation: 60 Minutes

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Spinach Muffins with Potatoes


Ingredients :

  • 7 ounces Cottage cheese
  • 1 Shallot
  • 5 Potatoes (about 250 grams)
  • 2 ⅕ pounds Spinach
  • Salt
  • 1 piece Parmesan cheese (about 50 grams)
  • 2 ounces walnut
  • ½ bunch Dill
  • 11 ounces Ricotta cheese
  • ¼ cup Sour cream
  • 1 Egg
  • Pepper
  • 2 teaspoons Canola oil

Recipes :

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.

Mehram products used :