by Culinista Annouchka
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Culinista Annouchka's Notes:
Expand2 bags of baby spinach (6 oz each) Ask a question about this ingredient
1 bunch dino kale, ends trimmed, cut in bite size pieces (or substitute with a 3rd bag of spinach) Ask a question about this ingredient
16 ounces part skim ricotta Ask a question about this ingredient
3 ounces spreadable goat cheese (we like Chavrie goat cheese with basil and roasted garlic) Ask a question about this ingredient
2 eggs, lightly beaten Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient
1 pinch salt (we like smoked salt) Ask a question about this ingredient
1 pinch grated nutmeg Ask a question about this ingredient
1 tablespoon each of freshly chopped chervil, dill, parsley Ask a question about this ingredient
1/4 cup toasted pine nuts Ask a question about this ingredient
1/2 cup grated pecorino romano (Parmesan would be great too) Ask a question about this ingredient
Preheat the oven to 325F. Place ricotta and goat cheese in a bowl and mix until smooth and combined. Add the eggs, salt, pepper, red pepper flakes, nutmeg and herbs and mix well.
Ask a question about this stepPlace the spinach in a saucepan of boiling water for 5 to 10 seconds, then drain, squeezing any excess water and chop. If using the kale repeat the previous step with the kale, leaving the kale to blanch for 1 minute before draining.
Ask a question about this stepAdd the spinach, kale, pine nuts & pecorino to the ricotta mixture, mix until well combined. Spoon the mixture into greased muffin tins - if very lazy line with baking cups. Place in the oven for 40-45 minutes or until the teacakes are firm and golden.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
