250 g of spinach
150 ml of water
50 ml of Olio Extravergine d’Oliva Toscano IGP
250 g of 00 flour
300 g of Provolone Valpadana DOP dolce
8 g of baking powder
Salt and pepper to taste
Boil the spinach, squeeze well, and add the eggs, the Provolone Valpadana DOP, half in cubes and half chopped, water, Olio Extravergine d’Oliva Toscano IGP, salt, and pepper. Mix all. Add the sifted flour and baking powder, then stir quickly to avoid lumps. Fill the muffin molds with the mixture and leave them to rise for about 30 minutes, covering them with a cloth. Bake at 180 ° C for 35 minutes.
Serve them hot or cold as an appetizer.