Spinach Ricotta Bites are the perfect blend of savory, cheesy goodness and wholesome greens, making them an irresistible snack or appetizer. These flavorful mini bites are packed with creamy ricotta, gooey mozzarella, tangy parmesan, and nutrient-rich spinach—all brought together with a kiss of garlic and onion. Whether you’re prepping for a party, meal prepping for the week, or just craving a healthy snack, Spinach Ricotta Bites are a simple, satisfying option that delivers both taste and nutrition in every bite.
Why You’ll Love This Spinach Ricotta Bites Recipe
These bites are a hit with all ages, from picky kids to discerning adults. They’re baked, not fried, and easy to prepare with everyday ingredients. With a creamy texture, cheesy flavor, and earthy spinach, they hit the perfect balance between comfort food and wholesome snacking. Great for lunchboxes, parties, or a quick protein-rich snack, Spinach Ricotta Bites are versatile and freezer-friendly, making them ideal for busy families.
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- 1 cup ricotta cheese (either low-fat or full-fat works)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 10 oz frozen chopped spinach, thoroughly defrosted and drained (squeeze out all excess moisture)
- 1/4 teaspoon kosher salt
Step-by-Step: How to Make Spinach Ricotta Bites
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a medium skillet, melt the butter over medium heat until it begins to foam slightly.
- Add the chopped onion and cook for about 4 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional minute. Remove from the heat and allow the mixture to cool slightly.
- In a large mixing bowl, whisk the eggs. Add ricotta, mozzarella, and parmesan cheese, stirring until fully incorporated.
- Fold in the well-drained spinach, kosher salt, and the cooled onion-garlic mixture.
- Divide the mixture evenly among the mini muffin cups.
- Bake for 20–25 minutes, or until the tops are golden brown and the centers are firm.
- Let the bites cool slightly, then use a sharp knife to gently release them from the muffin tin.
Helpful Tips
- Be sure to squeeze as much moisture as possible out of the spinach to prevent soggy bites.
- Allow the onion and garlic mixture to cool before mixing to avoid scrambling the eggs.
- Use silicone muffin liners or grease the tin well to make removal easier.
- These bites taste best warm but are also delicious at room temperature.
Substitutions And Variations
- Cheese Swap: Swap in feta, goat cheese, or sharp cheddar to change up the flavor profile.
- Add Protein: Incorporate cooked crumbled bacon or sausage for a heartier option.
- Gluten-Free: Naturally gluten-free, but always check labels to confirm.
- Low-Fat Version: Choose reduced-fat cheeses for a lighter option.
- Extra Flavor: Enhance with a pinch of nutmeg, crushed red pepper, or chopped fresh herbs like dill or parsley.
Storage Instructions
- Refrigerate: Keep in a sealed container in the refrigerator for up to 3 days.
- Freeze: Arrange cooled bites in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Store for up to 3 months.
- Reheat: Defrost overnight in the fridge or microwave directly from frozen until heated through.
Nutritional Information
Per 4 bites:
- Calories: 63 kcal
- Carbohydrates: 2g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 32mg
- Sodium: 128mg
- Potassium: 82mg
- Fiber: 0.5g
- Sugar: 0.3g
- Vitamin A: 1820 IU
- Vitamin C: 1mg
- Calcium: 84mg
- Iron: 0.4mg
Serving Suggestions
- Offer as a party-friendly appetizer alongside marinara sauce or ranch dip.
- Pack in lunchboxes with fruit and veggie sticks.
- Pair with a fresh salad or hearty soup for a complete meal.
- Enjoy as a savory breakfast bite with your morning smoothie.
Frequently Asked Questions About Spinach Ricotta Bites
Can I make Spinach Ricotta Bites ahead of time? Definitely! You can bake them in advance and store them in the refrigerator or freezer. Just reheat when ready to serve.
Can I use fresh spinach instead of frozen? Yes, fresh spinach works well—just cook it down and thoroughly drain to remove all excess moisture.
Do I have to use mini muffin tins? Mini muffin tins are ideal for bite-sized portions, but a standard muffin tin works too. Just extend the baking time slightly.
Can I make these dairy-free? You can substitute dairy-free cheeses, though the texture and flavor might vary. Choose quality alternatives for best results.
How do I know when they’re finished baking? The tops should be golden and the centers set. Insert a toothpick—it should come out clean when they’re done.
Conclusion
Thank you for joining me in making these delightful Spinach Ricotta Bites! I absolutely love how easy and flavorful they are, and I hope you will too. They make a perfect snack, lunchbox treat, or party appetizer, and they freeze beautifully so you can always have some on hand. Whether you’re making them for family or friends, these cheesy, spinach-packed bites are sure to impress. Happy cooking.
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Spinach Ricotta Bites
- Total Time: 35 minutes
- Yield: About 24 mini bites 1x
Description
Spinach Ricotta Bites are a cheesy, savory snack made with wholesome spinach and three types of cheese. Baked to golden perfection in mini muffin tins, these bite-sized treats are perfect for meal prep, parties, or quick snacks.
Ingredients
2 tbsp unsalted butter
1 small yellow onion, finely chopped
1 garlic clove, 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
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a medium skillet, melt the butter over medium heat until it begins to foam slightly.
- Add the chopped onion and cook for about 4 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional minute. Remove from the heat and allow the mixture to cool slightly.
- In a large mixing bowl, whisk the eggs. Add ricotta, mozzarella, and parmesan cheese, stirring until fully incorporated.
- Fold in the well-drained spinach, kosher salt, and the cooled onion-garlic mixture.
- Divide the mixture evenly among the mini muffin cups.
- Bake for 20–25 minutes, or until the tops are golden brown and the centers are firm.
- Let the bites cool slightly, then use a sharp knife to gently release them from the muffin tin.
Notes
Make sure spinach is thoroughly drained to avoid sogginess.
Use silicone liners or grease the tin well.
These bites can be frozen for up to 3 months.
Reheat from frozen in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 bites
- Calories: 63 kcal
- Sugar: 0.3 g
- Carbohydrates: 2 g
- Protein: 4 g