Spinach Ricotta Bites are a small, tasty appetizer that is quick to make and easy to share.
- Spinach Ricotta Bites introduction
- Why make Spinach Ricotta Bites
- How to make Spinach Ricotta Bites
- Spinach Ricotta Bites Ingredients :
- Spinach Ricotta Bites Directions :
- How to serve Spinach Ricotta Bites
- How to store Spinach Ricotta Bites
- Tips to make Spinach Ricotta Bites
- Variation for Spinach Ricotta Bites
- FAQs about Spinach Ricotta Bites
Spinach Ricotta Bites introduction
Spinach Ricotta Bites are great for parties, snacks, and family meals.
They bake fast and hold their shape, so you can make a big batch ahead of time.
For more party ideas, check our holiday appetizer ideas that pair well with these bites.
Why make Spinach Ricotta Bites
Spinach Ricotta Bites are simple, tasty, and crowd-pleasing.
They use common ingredients and need only one bowl and a mini muffin tin.
They work for kids, potlucks, and last-minute guests.
How to make Spinach Ricotta Bites
Spinach Ricotta Bites come together in a few clear steps.
You will sauté onion and garlic, mix the cheeses and spinach, fill the cups, and bake until golden.
For other easy family recipes to serve alongside, try these family dinner recipes.
Spinach Ricotta Bites Ingredients :
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese (low or full-fat will work)
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 10-ounce package frozen chopped spinach, defrosted and drained well (squeeze out as much liquid as possible)
- 1/4 teaspoon kosher salt
Spinach Ricotta Bites Directions :
- Preheat the Oven: Preheat your oven to 375°F (190°C). Coat a mini muffin tin with grease or use paper liners to line it.
- Prepare the Onion and Garlic: Melt the butter in a small skillet over medium heat. Toss the chopped onion into the skillet and cook for around 5 minutes, or until it turns clear and soft. Stir in the minced garlic and cook for another minute. Take it off the burner and let it cool for a few minutes.
- Combine the Ingredients: In a large mixing bowl, combine the beaten eggs, ricotta cheese, shredded mozzarella, grated parmesan, and drained spinach. Add the sautéed onion and garlic mixture, and season with kosher salt. Mix until all ingredients are well combined.
- Fill the Muffin Tin: Spoon the mixture into the prepared mini muffin tin, filling each cup to the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the bites are set.
- Cool and Serve: Allow the spinach ricotta bites to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature as a delicious appetizer or snack.
How to serve Spinach Ricotta Bites
Spinach Ricotta Bites work warm or at room temp and match many dips.
Serve with marinara, a simple yogurt dip, or a squeeze of lemon.
Try pairing them with seasonal sides like the recipes in this seasonal sides guide.
How to store Spinach Ricotta Bites
Cool the bites completely before storing.
Keep them in an airtight container in the fridge for up to 4 days.
To freeze, place baked bites on a tray to flash freeze, then move to a freezer bag for up to 2 months.
Tips to make Spinach Ricotta Bites
- Drain spinach very well to avoid soggy bites.
- Let the onion mixture cool slightly before adding to eggs to avoid cooking the eggs early.
- Fill cups to the top so the bites form a nice dome as they bake.
- Use paper liners for easy removal and clean-up.
Variation for Spinach Ricotta Bites
- Add chopped sun-dried tomatoes for a tangy hit.
- Mix in cooked bacon or pancetta for a meaty version.
- Use feta instead of parmesan for a saltier flavor.
- Make a gluten-free version by ensuring your cheeses and add-ins are gluten free.
FAQs about Spinach Ricotta Bites
Q: Can I use fresh spinach instead of frozen?
A: Yes. Sauté fresh spinach until wilted, then squeeze out extra liquid before mixing.
Q: Can I make these ahead of time?
A: Yes. Bake and cool, then refrigerate for up to 4 days or freeze for longer. Reheat in a 350°F oven until warm.
Q: What tool is best to bake these in?
A: A mini muffin tin works best for size and shape. Buy it here.
Spinach Ricotta Bites
Ingredients
For the filling
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese low or full-fat will work
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 10 ounces frozen chopped spinach, defrosted and drained squeeze out as much liquid as possible
- 1/4 teaspoon kosher salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Coat a mini muffin tin with grease or use paper liners.
- Melt the butter in a small skillet over medium heat. Cook the chopped onion for around 5 minutes until clear and soft. Stir in the minced garlic and cook for another minute, then let it cool.
- In a large mixing bowl, combine the beaten eggs, ricotta cheese, mozzarella, parmesan, and drained spinach. Add the sautéed onion and garlic mixture, then season with kosher salt. Mix until well combined.
- Spoon the mixture into the prepared mini muffin tin, filling each cup to the top.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the bites are set.
Serving
- Allow the spinach ricotta bites to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature with marinara, yogurt dip, or a squeeze of lemon.
