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Bite-sized crustless spinach pie bites are the perfect appetizer any time of the year. They are light and creamy and full of delicious spinach.
Why You Should Make This Appetizer
- They have a fantastic creamy texture from the ricotta cheese.
- Big chunks of feta cheese in every bite.
- Super simple to make; stir, scoop, and bake.
- This is a Keto-friendly recipe and perfect for your low-carb friends and family.
Ingredients
Let’s Make Spinach Pie Bites
- Preheat oven to 350°
- Squeeze all the water out of the frozen/thawed spinach.
- Beat the two eggs.
- Add the spinach, ricotta, parmesan, dill, panko, and pepper and mix until combined.
- With your fingers, break the feta into pieces and fold them into the spinach mixture.
- Spray a mini muffin tin with non-stick cooking spray or line it with mini muffin papers.
- Use a 30 mm cookie scoop and scoop balls of spinach mixture into each muffin hole.
- Bake for 20-25 minutes.
- Serve warm, room temperature, or cold.
- Serve with blue cheese or ranch dressing.
Krazy Kitchen Mom Tips
- I recommend using a block of feta cheese rather than the pre-crumbled. I find the block style creamier with a smoother flavor and it’s easy to crumble it with your fingers.
- Use a mini muffin tin for this recipe to get bite-sized appetizers.
- Use a 30 mm cookie scoop for uniformity of size.
- Serve with blue cheese or ranch dressing.
More KKM Easy Appetizer Recipes
Spinach Pie Bites
Bite-sized crustless spinach pie bites are the perfect appetizer any time of the year. They are light and creamy and full of delicious spinach.
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Servings: 24
Ingredients
- 10 oz frozen spinach thawed with excess liquid squeezed out
- 3/4 cup whole milk ricotta cheese
- 4 oz. block feta cheese
- 1/2 cup finely grated parmesan cheese
- 1 tbsp dried dill weed
- 1/4 cup panko bread crumbs
- 1/2 tbsp black pepper
Instructions
- Preheat oven to 350°.
- Squeeze all the water out of the frozen/thawed spinach.
- Beat the two eggs.
- Add the spinach, ricotta, parmesan, dill, panko, and pepper and mix until combined.
- With your fingers, break the feta into pieces and fold them into the spinach mixture.
- Spray a mini muffin tin with non-stick cooking spray or line it with mini muffin papers.
- Use a 30 mm cookie scoop and scoop balls of spinach mixture into each muffin hole.
- Bake for 20-25 minutes.
- Serve warm, room temperature, or cold.
- Serve with blue cheese or ranch dressing.
Notes
Krazy Kitchen Mom Tips:
- I recommend using a block of feta cheese rather than the pre-crumbled. I find the block style creamier with a smoother flavor and it’s easy to crumble it with your fingers.
- Use a mini muffin tin for this recipe to get bite-sized appetizers.
- Use a 30 mm cookie scoop for uniformity of size.
- Serve with blue cheese or ranch dressing.
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