Spinach and Ricotta Bites
This recipe is like the filling of a spinach and cheese ravioli. It is a great over a salad as part of a light lunch or could even work for brunch or an appetizer. I often make them larger when I want it as a main course.
Makes 16 bites
½ of a 300g package of frozen chopped spinach, thawed and drained (I like the No Name brand because it comes as two separate blocks so I can thaw one and leave the rest for another time)
1 cup of ricotta cheese (regular or reduced fat both work)
¼ cup of bread crumbs
2 tbsp grated parmesan cheese
1 egg, lightly beaten
Preheat oven to 400°F. Line a baking tray with a silicone mat or parchment paper.
Combine all the ingredients together and mix well.
Using a small scoop (a cookie scoop works well) or a tablespoon, form the mixture into patties and gently flatten.
Bake for 16-20 minutes, flipping the patties over halfway through. They should be lightly brown on each side.
Cool slightly and enjoy warm.