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Spinach Ricotta Bites

Spinach ricotta bites bake in a mini muffin pan until set, with lightly golden edges and a tender, savory center. Parmesan and breadcrumbs give these easy appetizers a satisfying texture.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil for greasing the pan
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
  • 1 container (15 oz) ricotta whole-milk
  • 2 eggs large
  • 0.5 cup Parmesan cheese finely grated
  • 0.75 cup plain breadcrumbs
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 24-cup mini muffin pan

Method
 

  1. Heat the oven to 375°F and use the olive oil to grease a 24-cup mini muffin pan.
  2. In a large bowl, mix the spinach, ricotta, eggs, Parmesan, breadcrumbs, garlic powder, kosher salt, and black pepper until evenly combined.
  3. Divide the mixture among the muffin cups, filling each nearly to the top.
  4. Bake for 20–25 minutes, until the bites are set, lightly golden at the edges, and reach 160°F in the center.
  5. Let the bites rest in the pan for 5 minutes, then loosen the edges and lift them out.

Notes

Squeeze the thawed spinach very dry to help the bites hold their shape. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Use gluten-free breadcrumbs for a gluten-free variation.