Wash the spinach leaves, cut into strips, salt and let stand about 10 minutes.
Mix the egg yolk and olive oil well, using electric beaters.
Add in the pine nuts, parmesan, Vegeta Chicken Stock Powder, chives, cottage cheese and drained spinach. Mix well.
Combine the flour mixed with baking powder and whipped egg whites, then fold through.
Place 2-3 tablespoons in a greased muffin tray and cook in preheated oven at 180 C for about 35-40 minutes.
Remove baked muffins from the tray and serve hot as an entrée.
Whip the cottage cheese forming a creamy texture, then add into the mix.