Easy Cheesy Spinach Ricotta Bites
These incredibly quick and easy Spinach Ricotta Bites are your new kitchen superstar! Fluffy, golden-brown pillows bursting with creamy ricotta, savory spinach, and a medley of cheeses, they are a comforting, cheesy, savory appetizer perfect for any occasion and ready in under 40 minutes.
Equipment
- Mini Muffin Tin
- Medium skillet
- Large mixing bowl
- Whisk
- Small Spoon or Cookie Scoop
- Clean Kitchen Towel or Paper Towels
Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 2 large eggs lightly beaten
- 1 cup ricotta cheese (low-fat or full-fat)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 10 oz frozen chopped spinach thawed and well-drained
- 1/4 tsp kosher salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). While it's warming up, grab your mini muffin tin and lightly grease it.
- Step 2: Take a medium skillet and melt 2 tablespoons of unsalted butter over medium heat until it starts to foam slightly.
- Step 3: Add your finely chopped yellow onion to the skillet and cook it for about 4 minutes until it becomes soft and translucent.
- Step 4: Stir in the minced garlic clove and cook for just one more minute until fragrant. Remove the skillet from the heat and let the onion-garlic mixture cool down a bit.
- Step 5: In a large mixing bowl, gently whisk your 2 large eggs. Then, add the creamy ricotta, shredded mozzarella, and grated parmesan cheese. Stir everything together until it's fully incorporated.
- Step 6: Fold in your well-drained spinach, the kosher salt, and your cooled onion-garlic mixture. Give it a good, gentle stir until everything is evenly combined.
- Step 7: Divide the mixture evenly among the mini muffin cups, filling them about ¾ full. Use a small spoon or a cookie scoop to make this neat and easy.
- Step 8: Pop the muffin tin into your preheated oven and bake for 20–25 minutes, or until the tops are beautifully golden brown and the centers feel firm to the touch.
- Step 9: Once baked, let them cool slightly in the tin for a few minutes. Then, use a sharp knife or a small offset spatula to gently release them from the muffin tin. Serve them warm and enjoy!
Notes
Substitutions & Additions: Experiment with different cheeses like sharp cheddar, provolone, or feta. Add finely diced bell peppers, sautéed mushrooms, sun-dried tomatoes, fresh herbs (basil, oregano, chives), a pinch of red pepper flakes for heat, or crispy bacon bits/diced ham for a protein boost.
Tips for Success: Ensure spinach is thoroughly drained to avoid soggy bites. Allow sautéed onion and garlic to cool before mixing with eggs to prevent scrambling. Fill muffin cups about ¾ full for optimal shape. Grease muffin tin generously for easy release. Mixture can be prepared a day in advance and stored in the fridge. Serve warm for best flavor and melty cheese.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a 300°F (150°C) oven for 5-7 minutes. These bites are freezer-friendly; freeze solid on a baking sheet, then transfer to a freezer-safe bag for 2-3 months. Reheat from frozen in a 350°F (175°C) oven for 15-20 minutes.