1 1/2 cups all-purpose flour
2 tablespoons butter, softened
1/2 cup heavy cream
1 teaspoon active dry yeast
Salt to taste
For the filling
2 cups cooked and drained spinach
2 tablespoons olive oil
3 medium eggs, beaten
1 cup grated cheddar cheese
1 tablespoon grated Parmesan cheese
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
2 tablespoons butter, softened
1/2 cup heavy cream
1 teaspoon active dry yeast
Salt to taste
For the filling
2 cups cooked and drained spinach
2 tablespoons olive oil
3 medium eggs, beaten
1 cup grated cheddar cheese
1 tablespoon grated Parmesan cheese
1/2 cup heavy cream
1 tablespoon all-purpose flour
In a large bowl, sift the flour
Add the butter, heavy cream, yeast, and salt
Mix until a dough forms and is no longer sticky
Cover with plastic wrap and let it rest for 30 minutes
On a floured surface, roll out the dough to about 0.5 cm thick
With a 12-cm diameter cookie cutter, cut out 16 circles of dough
Use them to line the bottom and sides of mini muffin tin cups
Poke the dough with a fork, arrange the muffins in an oven-safe dish, and bake at medium heat (180°C) for 20 minutes or until golden brown
Prepare the filling
In a pan over medium heat, sauté the spinach with olive oil
Add one egg at a time, whisking constantly
Add the cheeses, heavy cream, and flour
Mix until smooth
Filling the muffins and baking them again to set the surface, then serve.
