Feta-Ricotta Muffins


1 sheet Store bought puff pastry (ca 320g)

150g Ricotta

80g Feta cheese

1 Egg

2-3 tsp Nigella seeds



Egg yolk to brush pastry

Prep.time: 10 minutes

Baking time: ca. 18 minutes


  1. Preheat oven to 180C fan forced
  2. Butter a muffin tin
  3. Unroll the pastry onto a flat surface and, with a sharp knife, cut it into 6 squares and push them into the muffin tin
  4. With a fork mix together ricotta, feta cheese, egg, salt and pepper
  5. Spoon the cheese mixture in the pastry, scatter with nigella seeds and brush the edges with egg yolk.
  6. Bake for ca. 18 minutes until pastry is crisp and risen
  7. Serve warm with lentil stew

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