How to make it

  • Preheat oven 220c. Grease and line base of 4 x 1/3 cup-capacity muffin tins with baking paper.
  • Place spinach leaves into a bowl and pour boiling water over them and stand them for 2 minutes/just wilted.
  • Drain and rinse cold water, roughlt chop.
  • Place into a bowl with ricotta, rind, egg and chives.
  • Stir till well combined...
  • Spoon into prepared muffin tin...
  • Bake 20 minutes or browned...
  • Stand 5 minutes before turning out...
  • While tomatoes onto a lined baking tray. Spray them with oil...Cook 8-10 minutes or till tender...
  • Serve with the baked ricotta...

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