Ingredients
Macadamia Feta:
1 cup raw macadamias (soaked overnight)
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1-2 tablespoons water
2 teaspoons dried oregano
Sea salt
Crust:
1 cup almond meal
2 Tbsp tapioca flour
1 egg, whisked
1Tbsp extra virgin olive oil
Sea salt
Filling:
3 packed cups of baby spinach
2 eggs
1/3 cup macadamia feta
1/2 tsp dried dill
1/2 tsp lemon zest
Pinch nutmeg
Sea salt and pepper
Fresh dill to garnish
Instructions
-
To make macadamia feta, strain and rinse soaked macadamias well.
-
In a blender, pulse macadamias, lemon juice, olive oil and water (start with 1 Tbsp water and add extra if needed).
-
Pre heat oven to 180 degrees C. Grease a mini muffin tray.
-
Prepare crust. In a mixing bowl, combine almond meal, tapioca and salt. Create a well in the centre and add whisked egg and olive oil.
-
Combine flour into wet ingredients and mix through. Use hands to shape into a smooth dough.
-
Break off tablespoon portions of dough and roll into balls and refrigerate for 20 mins.
-
Dust surface with extra tapioca flour. Using a rolling pin, with gentle pressure, roll out each ball into individual rounds for each muffin hole to shape. Back in oven for 5-8 mins to start to cook dough.
-
Saute spinach in olive oil for 1-2 mins to wilt. Remove from heat and allow to cool. Finely chop.
-
In a mixing bowl, whisk eggs. Add baby spinach, macadamia feta, dill, lemon zest, nutmeg and salt and pepper. Lightly whisk with fork to combine.
-
Take out partially cooked pastry cases and spoon egg mixture into each case.
-
Continue to bake in oven until egg is cooked through and edges golden. Garnish with fresh dill to serve.
-
Recipe via livelovenourishaus
