Go Back
–+ servings
Spinach Ricotta Bites Recipe

Spinach Ricotta Bites Recipe – Creamy, Quick Vegetarian Delight

Enjoy these delicious Spinach Ricotta Bites, a quick vegetarian delight perfect for appetizers or snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Appetizers
Cuisine: Vegetarian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bites
  • 1 cup Ricotta Cheese Provides creaminess and structure; swap for low-fat ricotta for a lighter version.
  • 1 cup Spinach Use frozen spinach and make sure it's squeezed dry.
  • 1/2 cup Parmesan Cheese Enhances flavor and helps bind the bites; Pecorino Romano can be substituted.
  • 1 large Egg Acts as a binder; a vegan alternative can be made with flaxseed.
  • 2 cloves Garlic Fresh minced garlic is preferred for the best taste.
  • 1 teaspoon Oregano Dried basil or thyme can also be used for variety.
  • 1 tablespoon Olive Oil Greases the muffin tin and adds flavor.

Equipment

  • mini muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease your mini muffin tin with olive oil.
  3. In a large bowl, combine the ricotta cheese, drained spinach, Parmesan cheese, egg, minced garlic, oregano, and a pinch of salt. Mix until smooth.
  4. Spoon the ricotta mixture into each muffin cup, filling them about ¾ full.
  5. Place the filled muffin tin in your preheated oven and bake for 15-20 minutes until golden brown.
  6. Once baked, allow the bites to cool in the pan for about 5 minutes before releasing them onto a serving platter.

Nutrition

Serving: 1biteCalories: 90kcalCarbohydrates: 6gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

For best results, squeeze out excess moisture from the spinach and check seasoning before baking. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!