Mediterranean Mustard Bites


  • 2 eggs, lightly beaten
  • 1 large bunch (about 350g) spinach
  • ½ cup milk
  • 250g ricotta
  • 1 cup self-raising flour
  • ½ cup chopped semi-dried tomatoes
  • ⅓ cup Kalamata olives chopped
  • ¼ cup chopped basil
  • 50g TGS Co. Pepperberry Mustard
  • 50g finely grated parmesan cheese (optional)


  1. Place spinach into a large heatproof bowl, just cover with boiling water and set aside for 30 seconds
  2. Plunge into a bowl of cold water. Drain well, squeeze out excess water and chop finely
  3. Whisk together milk, eggs and ricotta in a large bowl
  4. Gradually add flour and whisk until smooth
  5. Stir in spinach, semi-dried tomatoes, olives, basil and mustard
  6. Grease a mini muffin baking tray lightly with olive oil or butter
  7. Spoon the mixture into the tray level with the surface
  8. Bake in a 180°c pre-heated oven for 40 minutes, or until risen, golden and cooked through
  9. Use a knife to remove the bites from the tray and allow to cool on a rack
  10. Serve warm or cold
  11. This recipe will make approximately 26 bites in a small cavity tray