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Spinach Ricotta Bites

Spinach ricotta bites are baked in a mini muffin pan until set, with lightly golden edges and a tender, cheesy center. Frozen spinach, ricotta, and Parmesan make these easy-to-serve savory bites.
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Prep Time 15 minutes
Cook Time 24 minutes
Resting 5 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1 egg large
  • 1 cup whole-milk ricotta
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 cup plain breadcrumbs
  • 0.25 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed very dry

Equipment

  • 1 24-cup mini muffin pan

Method
 

  1. Heat the oven to 375°F.
  2. Coat the wells of a 24-cup mini muffin pan with nonstick cooking spray.
  3. Whisk the egg in a medium bowl.
  4. Stir in the ricotta, Parmesan, breadcrumbs, garlic powder, salt, and pepper until combined.
  5. Stir in the spinach until evenly distributed.
  6. Divide the mixture among the prepared muffin wells, pressing it gently into each one.
  7. Bake for 20 to 24 minutes, until the bites are set, lightly golden at the edges, and reach 160°F in the center.
  8. Let the bites rest in the pan for 5 minutes.
  9. Loosen the edges with a small knife and remove the bites.

Notes

Squeeze the thawed spinach very dry so the bites hold together. Refrigerate in an airtight container for up to 4 days; freeze for up to 2 months. For a gluten-free version, use plain gluten-free breadcrumbs.