Spinach Ricotta Bites
User Reviews
4
Spinach Ricotta Bites
Description
This recipe begins by caramelizing chopped yellow onions in butter until tender, then adding minced garlic briefly before cooling. Beaten eggs are mixed with ricotta, shredded mozzarella, and grated Parmesan to create a rich, creamy base. Squeezed and drained spinach is stirred in along with the cooled onion and garlic and seasoned with kosher salt.
The mixture is spooned into greased mini muffin cups and baked at 350°F for 20-25 minutes until the filling sets and the tops develop a light golden color. A knife can be used to loosen the edges if needed. The bites have a soft yet firm texture with distinct layers of leafy spinach and creamy cheese.
These bites make suitable appetizers, snacks, or additions to brunch spreads. They can be served warm or at room temperature. Variations in ricotta fat content can be used without affecting the results significantly.
For storage, the bites keep refrigerated for up to 3 days. They freeze well after cooling by first freezing them individually on a baking sheet and then transferring to airtight containers for up to 3 months. Thawing overnight or microwaving from frozen warms them thoroughly.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion chopped
- 1 clove garlic minced
- 2 large egg beaten
- 1 cup ricotta cheese (low or full fat ricotta will work)
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
- 10 ounce spinach I use my hands to squeeze as much liquid out of the spinach as possible, frozen, chopped, defrosted and well drained
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
- Add the garlic and cook an additional minute then set aside to cool.
- Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
- Once combined, stir in drained spinach, salt and cooled onion and garlic mixture.
- Pour the mixture into greased mini muffin cups.
- Bake for 20-25 minutes or until the filling is set and golden on top. If necessary use a sharp knife to cut around sides of bites to release.
Notes
- Store cooled spinach ricotta bites airtight in the refrigerator up to 3 days.
- Freeze bites individually on a baking sheet before transferring to containers; freeze up to 3 months.
- Reheat by thawing overnight in the fridge or microwaving from frozen on defrost until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 4bites | |
| Calories | 63kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 32mg | 11% |
| Sodium | 128mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1820IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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