Ingredients
-
2 tablespoons butter
-
1 small yellow onion, chopped
-
1 clove garlic, minced
-
2 large eggs, beaten
-
1 cup ricotta cheese (low-fat or full-fat)
-
1/2 cup mozzarella cheese, shredded
-
1/2 cup parmesan cheese, grated
-
1 (10-ounce) package frozen chopped spinach, defrosted and well drained
-
1/4 teaspoon kosher salt
Instructions
-
Preheat the oven:
Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan. -
Cook the aromatics:
Melt the butter in a sauté pan over medium heat. Add the chopped onion and cook for about 4 minutes, until tender. -
Add garlic:
Stir in the minced garlic and cook for 1 additional minute. Remove from heat and allow the mixture to cool slightly. -
Mix the base:
In a mixing bowl, whisk the eggs. Stir in the ricotta, mozzarella, and parmesan cheese until well combined. -
Add spinach and aromatics:
Stir in the drained spinach, salt, and the cooled onion-garlic mixture. -
Fill the muffin pan:
Spoon the mixture into the greased mini muffin cups. -
Bake:
Bake for 20–25 minutes, or until the bites are set and lightly golden on top. -
Remove and serve:
Allow to cool slightly. If needed, run a sharp knife around the edges to release the bites from the pan.
Notes
Drain spinach thoroughly:
Frozen spinach holds a lot of water. Squeeze it with your hands or use a clean towel to remove as much liquid as possible to prevent soggy bites.
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
Freezing:
-
Let the bites cool completely.
-
Place them on a baking sheet in a single layer and freeze until firm.
-
Transfer to a freezer-safe bag or container and remove excess air.
They can be frozen for up to 3 months.
Reheating:
-
Thaw overnight in the refrigerator, or
-
Microwave from frozen on defrost until heated through.
