Ingredients
Method
-
Oil, canola 10 ml
-
Frozen spinach, thawed 250 g
-
Eggs 2 x
-
Danish feta, crumbled 75 g
-
Basil, chopped 2 g
-
Savoury mini tartlet cases 36 x
-
Parmesan, finely grated 45 g
Preparation
-
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.
-
Serving suggestion
- Serve with salad or steamed vegetables.
