Spinach Fagottini Muffin – a delicious recipe with ricotta, boiled spinach, eggs, parmesan, salt&pepper, CARASAU. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cook the spinach, squeeze and chop it very thinly preferably using a ""mezzaluna"".", "Combine the ricotta, spinach, eggs and parmesan in a bowl and mix very well. Add salt and pepper and season the mixture to your liking (in italian we say .... quanto basta: QB!!!). Add just a bit of extra virgin olive oil and mix.", "Wet with water the sheets of Carasau Bread (it's very very dry) so you can mold them into the muffin cases, using one sheet of bread per case. Line the bottom and sides of the muffin pan with the Carasau bread leaving the extra part of the sides of the bread out of the pan, which you will use to close the flan.", "Wet with water sheets of Carasau Bread (it's very very dry) just to recover them. Use 1 sheet per pan. Cover the muffin pan with the carasau bread: put the sheet into and cover bottom and sides and leave the extra part of bread out of the pan (you have to close up this flan).", "Fill them with the batter and wrap the extra sides of the bread. Brush or drizzle the top with extra virgin olive oil.", "Bake them at 180u00b0 C for 20 minutes"]
310
kcal
Calories
23
g
Fat
5
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 grams ricotta, 50 grams of boiled spinach, squeezed, cut with two-handled chopping knife (mezzaluna), 2 eggs, 80 grams parmesan, and more.
Yes, Spinach Fagottini Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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