The herbs give this dish a delightfully fresh flavor. Combine that with the cheese in this tasty treat and you’ve got a dish that does a great job of hiding the spinach flavor for kids that struggle to enjoy their veggies.
2 cups chopped spinach
1/2 cup ricotta cheese
1/2 cup shredded “Italian” cheese
Finely chopped sprig of basil
Finely chopped sprig of parsley
Finely chopped sprig of chives
Finely chopped sprig of oregano
Finely chopped sprig of thyme
1 tsp Trader Joe’s “21 Seasoning Salute” spice
1/2 tsp salt and pepper
Pinch of nutmeg
Combine all ingredients, mixing thoroughly. Then prep your muffin pan. We love our Grazia Silicone Muffin Pan but any muffin pan will do. If you’re using the Grazia Silicone Muffin Pan you’ll want to apply a small amount of shortening, butter, or olive oil with a paper towel. There should be a nice sheen but no solid marks. If you’re using a conventional muffin pan or casserole dish then you can lightly butter it. Carefully spoon mixture into each mini-muffin hole. You could easily fill a buttered pie dish an serve this as a crustless quiche too!
Cooking time: 12-15 minutes (check in on the pies at 8-10 minutes to spot-check).
This is the second of four dishes we prepared in our Four Course Mini Muffin Pan Meal. The first is our Cheesy Broc* Bites. Up next is our Herb-Spinach Pie, followed by our Biscuit Mini Calzones, and finished up with our Peach Muffins and Crumble.