|2 Tbs||fresh chillies — 573|
|300 g||spinach — young or baby leaves, finely chopped|
|5||courgettes — grated|
|nutmeg — ground, pinch|
|lemon — halved and zested|
|salt and freshly ground black pepper — to taste|
|1 tsp||wholegrain mustard|
|2 Tbs||cream cheese — at room temperature|
|1/2 cup||mozzarella cheese — grated|
|1/2 cup||parmesan cheese — finely grated|
|100 g||feta cheese — crumbled|
|pine nuts — handful|
Preheat the oven to 180º C.
Heat the olive oil in a large based pan. Add the spinach and wilt down. This should only take several minutes. Now add the grated zucchini and cook for several more minutes until the water is completely evaporated. Season with nutmeg, lemon zest, salt and black pepper. Set the spinach mixture aside to cool slightly.
In a large bowl, whisk together the eggs, wholegrain mustard and cream cheese. Stir through the mozzarella, parmesan and feta cheese. Add the spinach and zucchini to the egg mixture and fold through.
Spray a 12 – hole non-stick muffin tin with cooking spray or line with paper cases. Divide the spinach mixture equally into each muffin cup. Scatter over the pine nuts and bake for 25 minutes until golden and puffed. I usually place the tray under the grill for 2 minutes to brown the muffin tops. Allow to cool for several minutes in the muffin tin before un-moulding. Serve warm or at room temperature.