Spinach Ricotta Bites
Spinach Ricotta Bites are small, tasty appetizers that are quick to make, easy to share, and perfect for parties and family meals.
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.
Notes
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 for a nice dome. Use paper liners for easy removal and clean-up.