Pre-heat oven to 375° (190° celsius), lightly grease a 12 medium size muffin pan.
In a medium bowl mix together 1 1/4 cups (220 grams) chopped spinach, ricotta, parmesan, salt and egg.
Cut out 9 medium size circles and place in muffin pan, fill with ricotta mixture and top with some of the remaining (1/2 cup/95 grams) chopped spinach.
Top with shredded mozzarella and bake for approximately 20 minutes until golden. Enjoy!
Notes
Wrap these ricotta spinach tarts in plastic wrap and they will keep well at room temperature for a day or two, or you can store them in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container, they will keep for up to 2 months in the freezer. Be sure to thaw them overnight in the fridge and warm in a low oven or microwave.