Spinach Ricotta Bites

Spinach Ricotta Bites (Easy Appetizer Recipe)

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Spinach Ricotta Bites are tender, cheesy, and perfectly bite-sized—ideal for parties, brunch boards, or a quick savory snack. Most web versions follow the same winning formula: well-drained spinach + ricotta + egg + a salty cheese (Parmesan) + a little binder, then baked in mini muffin cups until lightly golden.

Why you’ll love them

  • Fast + simple (mix, scoop, bake)
  • Great for guests (easy finger food, easy to reheat)
  • Customizable (herbs, extra cheese, spice, or a dip)

Ingredients (makes about 20–24 mini bites)

Base

  • 1 cup (250 g) ricotta cheese
  • 1 cup spinach, finely chopped (fresh cooked/wilted OR frozen thawed)
  • 1 large egg
  • 1/2 cup grated Parmesan (or Grana Padano)
  • 1/3 cup breadcrumbs (regular or panko)
  • 1 garlic clove, minced (or 1/2 tsp garlic powder)
  • 1/4 tsp salt (adjust if Parmesan is very salty)
  • 1/4 tsp black pepper

Optional (adds extra flavor)

  • 1/2 cup shredded mozzarella
  • 2 tbsp finely chopped onion, sautéed until soft
  • Pinch of nutmeg (classic with spinach + ricotta)

For serving (optional)

  • Marinara sauce, pesto, or garlic yogurt dip

Step-by-step instructions

  1. Preheat + prepare pan
    Heat oven to 350°F / 175°C. Grease a mini muffin tin (or line with mini paper cups).
  2. Cook spinach (if using fresh)
    Wilt it in a pan with a tiny splash of water, then cool.
  3. Drain spinach really well (most important step)
    Whether fresh or frozen: squeeze spinach firmly in a clean towel/paper towels until it’s as dry as possible. This prevents watery bites.
  4. Mix the batter
    In a bowl, whisk the egg, then stir in ricotta, Parmesan, breadcrumbs, garlic, salt, pepper (and mozzarella/onion/nutmeg if using). Fold in the drained chopped spinach.
  5. Fill the muffin cups
    Spoon mixture into the mini cups, filling each about 3/4 full.
  6. Bake
    Bake 20–25 minutes, until set and lightly golden on top.
  7. Cool + release
    Rest 5 minutes, then gently loosen edges with a thin knife if needed. Serve warm.
Spinach Ricotta Bites

Tips for perfect bites

  • Dry spinach = firm bites (squeeze hard!).
  • If your mixture looks loose, add 1–2 extra tablespoons breadcrumbs.
  • For a more “party appetizer” feel, top each bite with a tiny sprinkle of Parmesan before baking.

Make-ahead, storage, and reheating

  • Fridge: store airtight up to 3 days.
  • Freezer: freeze up to 3 months; reheat from frozen in the oven or microwave until hot.
  • Reheat best: 350°F / 175°C for 6–10 minutes (keeps edges slightly crisp).

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