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.

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

1. Preheat oven to 350°
2. Squeeze all the water out of the frozen/thawed spinach.
3. Beat the two eggs.
4. Add the spinach, ricotta, parmesan, dill, panko, and pepper and mix until combined.
5. With your fingers, break the feta into pieces and fold them into the spinach mixture.
6. Spray a mini muffin tin with non-stick cooking spray or line it with mini muffin papers.
7. Use a 30 mm cookie scoop and scoop balls of spinach mixture into each muffin hole.
8. Bake for 20-25 minutes.
9. Serve warm, room temperature, or cold.
10. 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

• Mexican Shrimp Cocktail
• Creamy Burrata with Figs
• Easy Shrimp Salad
• Air Fryer Steak and Mushroom Bites

Laura Franco

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 24

Course: Appetizer/Snack/Brunch

Cuisine: Amercian

Ingredients Method Notes

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

Method

 

1. Preheat oven to 350°.
2. Squeeze all the water out of the frozen/thawed spinach.
3. Beat the two eggs.
4. Add the spinach, ricotta, parmesan, dill, panko, and pepper and mix until combined.
5. With your fingers, break the feta into pieces and fold them into the spinach mixture.
6. Spray a mini muffin tin with non-stick cooking spray or line it with mini muffin papers.
7. Use a 30 mm cookie scoop and scoop balls of spinach mixture into each muffin hole.
8. Bake for 20-25 minutes.
9. Serve warm, room temperature, or cold.
10. 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.