Spinach Bites Recipes

SPINACH AND KALE BITES

Steps:

• Preheat oven to 375 degrees.
• In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt about 1 to 2 minutes.
• Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium-size mixing bowl.
• Add one egg, 2/3 cup of panko bread crumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
• In a second smaller bowl or dish, pour some panko bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
• Gently roll the ball into panko bread crumbs to coat evenly.
• Lightly spray the baking sheet with cooking spray. Place the spinach and kale bites onto the baking sheet. Bake for 20 to 35 minutes. Serve warm.
• Yields: 20 bites

KICKIN' SPINACH CHEESE BITES

Steps:

• Heat oven to 375°F. Lightly spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box. Squeeze dry with paper towels.
• In medium bowl, beat cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Stir in spinach, shredded cheese and jalapeños until well blended.
• Unroll 1 dough sheet; press into 12x8-inch rectangle. Cut dough sheet into 24 squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon 1 rounded teaspoon spinach mixture into each cup. Repeat with remaining dough sheet and filling.
• Bake 8 to 12 minutes or until edges of dough are golden brown. Immediately remove from pan to serving platter. Cool 5 minutes. Serve warm.

SPINACH BITES

Steps:

• Preheat oven to 350 degrees F. In a 9-inch x 13-inch cake pan, melt butter in the oven.
• In a large mixing bowl, beat eggs; add flour, milk, baking powder, salt, mustard, cayenne and chives. Blend well.
• Fold in cheese and spinach.
• Pour into pan on top of butter, and bake for 35 minutes or until almost set in center.
• Allow to sit for about 15 minutes; cut into bite-sized squares and serve warm.
• These may also be frozen after baking and reheated in 350-degree F oven for 15-20 minutes at serving time.
• Makes 10 dozen appetizers.

AWESOME MINI SPINACH QUICHE BITES

Steps:

• Set the oven to 375 degrees.
• On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• Repeat with the second pie crust.
• In a skillet, cook the bacon until brown and very crisp; drain.
• Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
• Place the onions in a medium bowl.
• Crumble the bacon into small pieces, and add in with the cooked green onion.
• Add in the eggs to the bacon and onions; beat well.
• Stir in the cream, salt, nutmeg and the Parmesan cheese.
• Add in the squeezed spinach; mix well to combine.
• Divide the mixture evenly into crust-lined cups.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm or cool.
• Store in the refrigerator.

SPINACH BITES

Steps:

• Preheat the oven to 375 degrees.
• Combine all ingredients in a large bowl. Form into bite-size balls and place on a lightly buttered cookie sheet. Bake for 20 minutes and serve.

THAI SPINACH BITES

Steps:

• Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.
• Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

CHEESY SPINACH PUFF PASTRY BITES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
• Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
• Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
• Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
• In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.