Boil the spinach, squeeze and mix it with eggs, Pecorino Toscano DOP, milk, salt and pepper mixing together. Add the sifted flour and the yeast and mix quickly, avoiding lumps. With the dough obtained, fill the muffin molds in half and let the dough rise for about 30 minutes with a cloth. Cook in the oven for 35 minutes at 180°C and serve still warm.


250 g of spinach
200 ml of milk
250 g of flour 00
150 g of Pecorino Toscano DOP
3 eggs
1 instant yeast
Salt and pepper to taste