I developed these Spinach Ricotta Bites to offer tender, savory morsels packed with creamy cheese and bright green spinach. They’re perfect as appetizers, party snacks, or bite-sized additions to salads.

Why You’ll Love This Recipe

I love how these bites balance creamy ricotta with earthy spinach and a hint of garlic or herbs. They bake up golden and soft, making them easy to pop into your mouth. They’re quick to prepare, customizable, and delightful whether served warm or at room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ricotta cheese (whole‑milk or part‑skim)
Fresh spinach, finely chopped or wilted and squeezed dry
Egg(s)
Grated Parmesan or Pecorino cheese
Garlic, minced (or garlic powder)
Fresh herbs (like parsley, dill, or chives)
Pinch of nutmeg (optional)
Salt and pepper
Breadcrumbs (for binding or coating, optional)
Olive oil or cooking spray (if making mini muffin versions)

Directions

I preheat the oven to about 375 °F (190 °C) and grease a mini muffin tin or line a baking sheet for free‑form bites.
I combine ricotta, chopped spinach, beaten egg(s), Parmesan, garlic, herbs, nutmeg (if using), salt, and pepper in a bowl. I add a small amount of breadcrumbs if the mixture feels too loose.
I scoop the mixture into mini muffin wells or shape small rounds on a baking sheet lined with parchment.
I drizzle or spray a little olive oil over the tops to encourage browning.
I bake for about 15–18 minutes, until the edges turn lightly golden and the centers are just set.
I let them rest briefly before removing from the tin or transferring them to a plate.

Servings And Timing

This recipe makes approximately 24 bites using mini muffin cups, or about 12 medium rounds if shaped free‑form.

Prep time: 10–15 minutes
Bake time: 15–18 minutes
Total time: around 30 minutes

Variations

I swap in chopped kale, Swiss chard, or even arugula instead of spinach.
I mix in crumbled feta or goat cheese for extra tang.
I add finely chopped sun‑dried tomatoes or roasted red peppers for depth.
I make a gluten‑free version using gluten‑free breadcrumbs (or skip them entirely).

Storage/Reheating

I store leftover bites in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a toaster oven or oven at 325 °F until just heated through. They can also be served at room temperature. For best texture, I avoid microwaving.

Spinach Ricotta Bites

FAQs

What Kind Of Cheese Works Best?

I find whole‑milk ricotta gives the best creaminess, but part‑skim works fine too. Parmesan or Pecorino adds a savory depth.

Can I Use Frozen Spinach?

Yes—just thaw and squeeze out all excess liquid. I often sauté it first to remove moisture and deepen flavor.

Can I Freeze These Bites?

Absolutely. I freeze baked bites in a single layer, then store in a freezer bag for up to a month. I reheat them in a hot oven to crisp them up.

How Can I Make Them Crispier?

I bake on a parchment‑lined baking sheet with a light oil drizzle rather than in cups, and I finish under a broiler for a minute or two.

Are They Gluten‑Free?

They can be! I skip or use gluten‑free breadcrumbs, and most other ingredients are naturally gluten-free.

Conclusion

I love making these Spinach Ricotta Bites when I want something flavorful, cheesy, and easy to share. They’re adaptable, elegant enough for entertaining, and come together quickly with familiar, wholesome ingredients.