Individual Spinach and Ricotta Tartlets

 

 

Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties.

 

Ingredients

• 150 millilitre grated cheese
• Robertsons Salt & Pepper to taste
• 1 roll frozen shortcrust pastry
• 250 gram Spinach, chopped
• 15 millilitre ROBERTSONS Dried Parsley
• 60 millilitre Fresh mint leaves, chopped
• 100 gram Ricotta cheese
• 400 gram Can evaporated milk
• 3 Eggs
• 1 KNORR Roasted Vegetables Veggie Bake
• 100 millilitre Roasted & salted pistachio nuts, roughly chopped

Instructions

1. Cut the pastry into 4 equal squares.
2. Line the bases of 4 x 250 ml ramekins with the short crust pastry.
3. Combine remaining ingredients, except the nuts and pour mixture into the quiche bases.
4. Top with chopped nuts Bake at 180°C for 40 mins until set.
5. Serve hot or cold with a fresh salad.