- 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 Hollandaise Gluten Free Sauce, eggs, feta and basil.
- Spoon the mixture into tartlet cases and sprinkle with parmesan.
- Bake at 175 degree Celsius for 25 minutes or until set and golden.
- Serve with salad or steamed vegetables.