Description
Elegant morsels of creamy ricotta and fresh spinach, baked to golden perfection, making for a sophisticated appetizer.
Ingredients
Scale
- 1 1/2 cups whole-milk ricotta — well-drained
- 1 cup cooked, squeezed-dry spinach — finely chopped
- 1 large egg — room temperature, lightly beaten
- 1/3 cup grated Parmesan — finely grated
- 2 tablespoons panko breadcrumbs
- 1 small shallot — minced very fine
- 1 garlic clove — minced
- Zest of 1 lemon — finely grated
- 1 tablespoon fresh parsley — finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1 tablespoon melted butter — warm
- Extra grated Parmesan for sprinkling
- Microgreens or lemon-thyme leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with parchment rounds or lightly grease it.
- Wilt the spinach in a hot skillet for 1–2 minutes, cool, then squeeze out all liquid until leaves feel almost dry. Finely chop.
- Combine ricotta, egg, Parmesan, panko, shallot, garlic, lemon zest, parsley, salt, and pepper in a bowl.
- Fold in the chopped spinach until evenly distributed. The batter should be thick and scoopable.
- Spoon the mixture into the prepared cups, filling to just below the rim.
- Brush each top lightly with melted butter and dust with extra Parmesan.
- Bake for 18–22 minutes, until edges are golden and centers are set.
- Allow the bites to rest in the tin for 5 minutes, then transfer to a cooling rack.
- Garnish with microgreens and a tiny lemon zest flourish just before serving.
Notes
For best results, dry the spinach thoroughly and use whole-milk ricotta for a silkier texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg