Ricotta, Spinach and Parmesan Tarts

If you are looking for some culinary inspiration, check out anything by Donna Hay. Her recipes are simple, yet elegant and the photographs are amazing. She has a magazine that comes out a few times a year as well. I just love her food - here is a quick tartlett you can serve along a salad or soup, or snack on any time. Be sure to squeeze all liquid out of spinach, otherwise these will be too moist and the result will suffer.

1 lb fresh ricotta
1/3 cup sour cream
pinch salt
1 egg, lightly beaten
cracked black pepper
pinch fresh nutmeg
1 lb fresh baby spinach
1/2 cup grated parmesan cheese
1/2 chopped toasted pine nuts
1 TBLS fresh herbs - I like parsley, chives and dill

Preheat oven to 350.
Process ricotta in food processor until smooth.
Place ricotta, salt, sour cream, egg, pepper and nutmeg in bowl and mix well.
Place spinach in dry saute pan and a TBLS of water and cook down, about 3 minutes. Chop and drain all liquid out of cooked spinach.
Add spinach, parmesan, pine nuts and herbs to ricotta mixture.
Spoon mixture into greased muffin pan and bake for about 30 minutes, or until golden.
Makes 8 - 12.
Adapted from Donna Hay Entertaining, 2003.