Ingredients
Method
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Oil, canola 10.0 ml
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Frozen spinach, thawed 250.0 g
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Eggs 2.0 x
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Danish feta, crumbled 75.0 g
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Basil, chopped 2.0 g
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Savoury mini tartlet cases 36.0 x
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Parmesan, finely grated 45.0 g
Preparation
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Method
- Heat a frying pan over low heat, add oil, then spinach and cook until liquid has evaporated from the spinach. Allow to cool slightly.
- Combine the spinach with KNORR Pronto Napoli, KNORR Garde d'Or Hollandaise Sauce, eggs, feta and basil.
- Spoon the mixture into tartlet cases and sprinkle with parmesan.
- Bake at 175C for 25 minutes or until set and golden.
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Serving suggestion
- Serve with salad or steamed vegetables.