Lucky me that I have a cousin with two growing boys who loves to cook and feed her kids healthy foods. She makes a version of this recipe in a pie dish and has been trying to convince me that her boys absolutely devour it whenever she makes it for them. Although I sometimes find statements like that hard to believe when we're talking about green foods and highly independent little boys, I’m always game for recipes that defy the odds.
I decided to take my cousin’s original recipe, make a few tweaks to the ingredients and then cook them in mini muffin cups instead of a pie dish, because it cooks faster (and after all, what kid doesn't like something mini?). As for my my initial doubts about the kid appeal of this recipe, after watching Kenya repeatedly walk by the cooling rack to grab three of them within 15 minutes and Chloe scarfing down four at dinner, I realized these could be one of the all time greatest kid and parent friendly recipes I've ever made. Delicious, healthy and SO easy to make. My cousin gets total props for this kiddy culinary hit!
Spinach Ricotta Bites (Makes 20 Bites)
- 2 Tbsp butter
- 1 Small Yellow Onion, chopped
- 1 Garlic Clove, minced
- 2 Large Eggs, Beaten
- 1 Cup Ricotta Cheese (low or full fat ricotta will work)
- 1/2 Cup Mozzarella Cheese, shredded
- 1/2 Cup parmesan cheese, grated
- 1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
- 1/4 Tsp Salt
1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.