Saturday, October 11, 2014

Spinach Ricotta Bites ~ Gluten Free ~ Grain Free

Spinach Ricotta Bites:
I recently went through my old recipe index box and found this recipe that I have not made in ages. I totally forgot that this recipe is naturally Gluten Free, Grain Free and Low in Carbs. This makes a great side dish, appetizer or snack.

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Spinach Ricotta Bites:

In a medium skillet:
Melt 2 TBL. Unsalted Butter over medium heat
1 Small Chopped/Minced Onion.
Cook the Onions until tender, do not brown the onion.
Minced Garlic to Taste and cook 1 minute.
Remove the Skillet from the heat and cool for 10 minutes.

In a Medium bowl Whisk together:
2 Large Eggs
Stir in:
1 Cup Ricotta Cheese
½ Cup Mozzarella Cheese, shredded
½ Cup Parmigiano-Reggiano Cheese, Shredded

Defrost 1-10 0z. package of Frozen Chopped Spinach
Drain well,, I squeeze the Spinach between Paper towels; trying to get out as much liquid as possible.

Add the Spinach; crumbling it into small piece
Sprinkle on a little salt.
To the Egg and Cheese Mixture and mix together.

After the Onion mixture has cooled add to the entire mixture and mix well.

Preheat the oven to 350*

Spray a mini muffin tin with cooking spray.

Using a Cookie Scoop evenly measure out the Batter. These do no rise like a muffin so fill
the tins to the top.

I got 20 Bites.

Bake for 25-30 minutes or until golden and a knife inserted into the center comes out clean.
Remove to a wire rack.


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  1. Re Spinach Ricotta Bites: is it possible to make the recipe ahead, chill, scoop and bake later? How much time ahead can it be prepared? Thanks.

    1. Hi,, There shouldn't be any problem making the batter ahead of time. I have not done it but I think you could make it in the morning and refrigerate until you need it. Maybe taking it out 10-15 minutes ahead of time to warm up a tad. Please let me know how it works out for you. Sorry for the delay in replying.