Mini cakes with spinach

Well I found! I made ​​these delicious mini cakes with spinach to 2 days before he left Germany and I was sure that I will stay until the departure day. After I tasted a slice, I know that for sure should continue or not after the checulet to go and exactly was. :))
Are very good, so good, that after the first slice and others have followed and, like this, I only fed one day the entire cake with spinach.
Ingredients (6 mini checuri de 10X5 cm)

• 260 gr faina
• 3 oua
• 120 gr ulei
• 150 gr lapte
• Fiert 225 gr Spanac
• 90 g tillage rasa capra / telemea / feta
• 1 sachet baking powder
• salt

Fill a pot with water, add 2 tsp of salt and put to boil on medium heat. When water starts boiling, add washed spinach in 2-3 water, and boil it for 4-5 minutes.
To get 225 grams spinach, boil to about 300 -350 grams of raw spinach. 
Out water and it flows di spinach very well. Eventually he left in a screen for half an hour and then squeeze it very well by hand. Tocam then chopped it or stuffing it to the robot.
Mix with a spoon the eggs with milk, oil and cheese. Add chopped spinach and mix well.
Mix flour with baking powder and add liquid composition. Puree the dough and, if your cheese is not used enough salt, add the salt to taste.
Wall forms with butter and flour and fill them three quarters of dough.
Checuletetele Bake in preheated oven at 180 ° C for 25-30 minutes. Prior to removing them from the oven, thrust a toothpick in a cake. If it comes out clean, then checuletele are ready. If not, they still leave a little (about 5 minutes) the oven.
Serve slightly warm or cold with meat, cheese or raw.