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Nutrition: per serving

  • kcal59
  • fat3g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.3g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).

  • step 2

    Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.

  • step 3

    Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.

Recipe from Good Food magazine, July 2013

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A star rating of 3.2 out of 5.5 ratings
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