250g (about 1/2 bunch) English spinach,trimmed, washed, dried, shredded
150g feta, crumbled
110g (1/2 cup) chopped semi-dried tomatoes
2 tablespoons finely grated parmesan or vegetarian hard cheese
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
1 tablespoon chopped fresh dill
2 tablespoons finely grated parmesan or vegetarian hard cheese, extra
METHOD
Step 1 Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease.
Step 2 Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Step 3 Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
