Spinach and Ricotta Blinis

DELICIOUS green blinis that are packed with nutrients and work brilliantly with spreads and dips.

MAKES ABOUT 8-10 (120 calories per blini)

150g fresh spinach (or frozen spinach, defrosted and drained) 60g wholemeal buckwheat flour 1 tsp baking powder 25g Parmesan, grated 2 eggs 100g ricotta 2-3 tbsp milk (or non-dairy equivalent) 2 tbsp olive oil PLACE the fresh spinach in a colander and pour over a kettle of boiling water, then refresh it under a cold tap. Drain well. Squeeze out water and chop it finely. Mix the flour, baking powder and Parmesan in a bowl with seasoning. Beat together the eggs and ricotta and pour them into the flour mixture, whisking in milk to produce a thick batter. Stir in the chopped spinach. Heat the oil in a large frying pan and cook the blinis in batches of three or four, using a dessert-spoonful of the mixture for each one. Cook until golden brown, about 3-4 minutes on each side, then place on kitchen paper to drain.