Ricotta & Spinach Muffins.

Cheese and spinach would have to be one of the best combos on the planet! They’re best friends! Even better than avocado and toast if you ask me!

These are perfect for lunch prep. Bake on Sunday & split between 3-4 containers with a side salad for a delicious lunch for a few days.

I like to make these into muffins but you could cook this mix in a baking dish to make it more of a slice too. Muffins though, they give more golden crust though so muffins is my fave way of cooking this.



- 1/2 red onion

- 2-3 garlic cloves

- 180g fresh baby spinach

- 500g ricotta (real ricotta, not the smooth style in a tub)

- 50g parmesan cheese

- 4 eggs (always free range!)

- Optional: seeds & chilli flakes to top the muffins (minus child for kids!)


- Preheat your oven to 180C

- Finely chop the onion & garlic & lightly sauté over a lowish heat in extra virgin olive oil

- Once softened, add the spinach to the pan. It will fill the pan but will wilt right down to around 1/10 it’s size! Gently move the spinach around to allow it to wilt evenly

- Then the heat off once almost completely wilted & allow to cool slightly

- Add the ricotta to a mixing bowl, finely grate in the parmesan cheese & crack in the eggs. Add salt & pepper & mix well with a fork

- Add the onion, garlic & spinach & mix well

- Spoon into a muffin tray, top with seeds & chili flakes then bake in the oven for around 25 minutes or until golden brown.