Spinach Ricotta bites are one of the most kid-friendly, healthy recipes you could ask for! They’re absolutely delicious and so easy to make.
Getting good foods into your kids growing bodies can be difficult, but this Spinach Ricotta Bites recipe makes it easier! 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 children, I’m always game for recipes that defy the odds. And this one does that!
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. The mini muffins cups allow these to cook faster and after all, what kid doesn’t like something mini? It’s one of my hacks when cooking for kids. I make Corn Dog Muffin Bites, Cheesy Turkey Meatloaf Bites and Spaghetti and Meatball Muffins in muffin tins and kids absolutely love it!
As for my my initial doubts about the kid appeal of this recipe, after watching Gemma repeatedly walk by the cooling rack to grab three of them within 15 minutes and Chloe and Kenta both scarfing down 4 or 5 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!
These Spinach Ricotta Bites aren’t just for kids either. These little bite sized quiches go great on an hors d’oeuvres table at a small get together or as a side with dinner that both kids and adults will love.
Let me know what you think of this recipe and tag me on social media if you make it!
Spinach Ricotta Bites
- 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 ounce package 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 kosher salt
- Preheat oven to 350 degrees.
- Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
- Add the garlic and cook an additional minute then set aside to cool.
- Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
- Once combined, stir in spinach, salt and cooled onion and garlic mixture.
- Pour the mixture into greased mini muffin cups.
- Bake for 20-25 minutes or until the filling is set and golden on top. If necessary use a sharp knife to cut around sides of bites to release.