500 g ricotta cheese
3/4 cup chopped green onions
1 tsp red pepper flakes, optional hot
black pepper, salt
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The feta cheese was crushed with a fork, add slightly beaten eggs with a fork, spices and green onion and stir. Oilt slightly two refractory bowls 250 ml or 4-5 shapes muffin or custard (depending on size). Pour into bowls, without overflow and smoothed with a spoon. Bake in preheated moderate oven for about 30 minutes or until firm and browned mixture. Remove from oven and allow to cool before removing and served, and can be left in the refrigerator to cool completely before presentation. It is possible to rise when baked, but after removing from the oven settles. Serve with salad, toast, as a side dish or as a self-starter.