- 250 g creamed spinach (the ready-made frozen kind is fine)
- 150 g Cheddar cheese, grated
- 100 g smooth cottage cheese
- 2 free-range eggs
- Sea salt and freshly ground pepper, to taste
Preheat the oven to 180°C. Mix all the ingredients.
Grease a muffin pan and divide the mixture between the moulds. Bake for 20–25 minutes. Serve warm.
Cook's note: When these first come out of the oven they will be puffy and soufflé-like and completely delicious (like the cheat’s version of Italian spinach-and-ricotta gnudi), but they do firm up when cooled and can be refrigerated for later use.