INGREDIENTS
4
sprigs Chives finely copped
1 handful
Parsley picked
1/2
Pomegranate (seeds removed)
150 g
Spinach
2
Eggs
1 cup
Plain flour
2 pinches
Salt
1
Oil such as vegetable oil or grape-seed oil, light
50 g
Butter
50 g
Goats cheese
300 milliliters
Milk
750 g
Ricotta cheese
150 milliliters
Water