Dissolve the yeast in the water in a bowl together with the sugar, salt and oil.

Add the rye flour and stir well together.

Then add the plain flour, a little at a time, and knead the dough well on a floured surface or in a machine.

Leave the dough to rise in a warm place for about 1½ hours.

Roll out the risen dough into a large square about 3-4 mm thick.

Mix the cheese and crème fraîche together in a bowl and add the chilli and basil.

Spread the cream cheese mix onto the dough and then add a layer of spinach on top.

Cut the dough into 36 squares of equal size.

Line 12 muffin cups with baking paper and place 3 small squares into each cup.

The squares should be placed randomly on top of each other in the cups, so that they form a bowl shape.

Bake the muffins in the oven at 200 degrees Celsius (conventional oven) for 25-30 minutes until the tops are crispy and golden.

Leave them to cool before taking them out of the cups.