Food

Spinach & cheese puffs

Ready in under 60 minutes.
6
25M
25M
50M

Grate it! If preferred, grate block parmesan and Tasty cheese yourself, rather than using packaged grated cheese and freeze ready to use.

Ingredients

Method

1.

Grease six ovenproof mugs (1½-cup capacity) with melted butter. Coat base and side of each mug with 1 tablespoon parmesan, shaking excess into a small bowl. Place mugs onto an oven tray.

2.

Melt butter in a medium saucepan over a medium heat. Add flour. Cook, stirring, for 2 minutes. Remove from heat. Slowly whisk in milk until smooth. Return to heat. Bring to a boil, stirring, until thickened.

3.

Add remaining parmesan, any excess parmesan in small bowl and Tasty cheese. Whisk until melted. Transfer to a large bowl. Whisk in egg yolks.

4.

Squeeze excess liquid from spinach. Add spinach and pepper to cheese mixture. Season with salt. Stir until combined. 

5.

Beat egg whites in a large bowl of an electric mixer until firm peaks form. Add egg whites in two batches. Using a large metal spoon, gently fold into spinach mixture
until just combined. Spoon enough mixture into mugs to come to 2cm from the top.

6.

Cook in a hot oven (200°C) for about 20 to 25 minutes, or until golden and puffed.

7.

Serve puffs immediately.

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