Ingredients
Equipment
Method
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Step 2: In a medium skillet, melt 2 tbsp unsalted butter over medium heat. Add the finely chopped yellow onion and cook for 4 minutes until soft and translucent.
- Step 3: Stir in the minced garlic and cook for 1 minute more. Remove from heat and let the mixture cool slightly.
- Step 4: In a large mixing bowl, lightly whisk the eggs. Add the ricotta, mozzarella, and parmesan cheese, stirring until completely incorporated.
- Step 5: Squeeze all excess water from the thawed spinach. Fold the well-drained spinach, kosher salt, and cooled onion-garlic mixture into the cheese mixture. Mix gently until just combined.
- Step 6: Divide the mixture evenly among the prepared mini muffin cups. Bake for 20–25 minutes, or until the tops are golden brown and the centers are firm.
- Step 7: Let the bites cool slightly in the tin before gently removing them. Serve warm.
Notes
These bites are highly customizable! Experiment with different cheeses like feta or cheddar, or add finely diced vegetables such as kale or sun-dried tomatoes. For a spicy kick, include red pepper flakes, or a smoky flavor, add cooked bacon bits.
Ensure spinach is thoroughly drained to prevent watery bites. Let the sautéed onion and garlic cool before mixing to avoid cooking the eggs. You can prepare the filling a day in advance and store it in the fridge. Serve them warm, perhaps with a side of marinara sauce for dipping.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooled bites in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10-15 minutes.