• Christina Iaboni

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.

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