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🍰 Spinach-stuffed Yorkshire puddings

188 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the frozen spinach thaw completely.
  2. 2. Squeeze the thawed spinach well with your hands or a sieve to remove excess water.
  3. 3. Roughly chop the drained spinach with a knife.
  4. 4. Grate the parmesan finely using a grater.
  5. 5. Mix the chopped spinach, grated parmesan, and ricotta in a bowl.
  6. 6. Season the filling with salt, black pepper, and a small pinch of ground nutmeg.
  7. 7. Preheat the oven to 200 degrees.
  8. 8. Pour one teaspoon of oil into each cup of a muffin tin.
  9. 9. Place the muffin tin in the hot oven to let the oil heat up significantly.
  10. 10. Mix flour, milk, eggs, water, and a pinch of salt in a separate bowl.
  11. 11. Whisk the ingredients with a whisk until you have a smooth, lump-free batter.
  12. 12. Carefully remove the hot muffin tin from the oven.
  13. 13. Pour the batter evenly into the hot cups.
  14. 14. Place the tin back in the oven and bake the batter for about 10 minutes.
  15. 15. Remove the tin when the puddings are golden brown and puffed up.
  16. 16. Press the center of the puddings down slightly with a spoon or knife to create a hollow.
  17. 17. Fill the hollows with the prepared spinach and ricotta mixture.
  18. 18. Place the tin back in the oven for another 4 to 5 minutes.
  19. 19. Carefully release the finished puddings from the cups.
  20. 20. Serve the puddings warm.

Nutrition per serving