Saturday, September 8, 2012

Spinach Ricotta Bites--Gluten Free

Do your kids each spinach?  Mine do...sort of.
I never thought I'd be 'that' mom who hid vegetables in food, but I do what have to do.  The twins are the pickiest eaters, but they also are pretty normal toddlers who are resistant to trying things that are green.
Luckily there are loads of ways to incorporate healthy green into tasty dishes that will not only have your kids eating vegetables, but asking for more.
These are a favorite with my wife and kids.  I hope you'll love them, too.

Spinach Ricotta Bites - adapted from Weelicious



  • 2 tablespoons 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 teaspoon salt


  1. 1. Preheat oven to 350 degrees.
  2. 2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
  3. 3. Add the garlic and cook an additional minute then set aside to cool.
  4. 4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
  5. 5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
  6. 6. Pour the mixture into lightly greased mini muffin cups.
  7. 7. Bake for 20-25 minutes or until the filling is set and golden on top.
  8. 8. Serve.

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