Best Spinach Bites Recipes

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.

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-ARTICHOKE MINI BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
• Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
• Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
• Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.

SPINACH-CORN BREAD BITES

Steps:

• In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion. , Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
• Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
• Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

SPINACH QUICHE BITES

Steps:

• Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
• Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. Drain on paper towels. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
• Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture. Add onions and spinach; mix well. Divide mixture evenly among crust-­lined cups.
• Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife. Serve warm or cool. Store in refrigerator.

SPINACH ARTICHOKE BITES RECIPE - (4/5)

Steps:

• Heat oven to 375°F. Lightly spray two muffin tins with baking spray. Combine the first six ingredients in a large bowl, stirring well; set aside. Roll the crescent roll dough out (one tube at a time) onto a large work surface. Seal all the perforations together so that you're left with one big piece of dough. Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Press each of the dough squares into the two muffin tins. Using a teaspoon, fill each cup with the spinach artichoke mixture. If desired, sprinkle each cup with a little shredded mozzarella. Bake for 12 minutes and cool for a couple minutes before serving.

SPINACH-CHEDDAR CRESCENT BITES

Steps:

• Preheat oven to 375°. In a small bowl, mix the first seven ingredients., Unroll crescent dough into one long rectangle. Cut into 16 rectangles. Place 2 teaspoons spinach mixture in center of each rectangle. Bring edges of dough over filling, pinching seams to seal; shape into a ball., Place on greased baking sheets, seam side down. Brush with egg; sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

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.

SPINACH & ARTICHOKE BITES

Steps:

• Preheat oven to 375°F.
• Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
• Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
• Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
• Fill tart shells and bake for 20-30 minutes until bubbling.
• Serve warm or cool.

SPINACH MOZZARELLA BITES

Steps:

• Heat oven to 350°F.
• Process spinach, Parmesan cheese, 2 Tbsp. nuts and garlic in food processor or blender until blended.
• Add oil in steady stream to spinach mixture through pour spout of food processor container, processing continuously until mixture is well blended. Spoon into 2- to 3-cup baking dish; stir in mozzarella cheese and remaining nuts.
• Bake 15 min., stirring after 8 min. Serve on crackers.

SPINACH FRITTATA BITES

Steps:

• Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.
• Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.
• Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.

VEGAN SPINACH BITES

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Allow to cool to room temperature, about 30 minutes.
• Run 1/2 cup spinach through a juicer according to manufacturer's instructions; add to cooled potatoes and mash until smooth.
• Pulse remaining spinach in a food processor until finely chopped. Add to mashed potatoes.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Let cool slightly, about 10 minutes. Stir into mashed potatoes.
• Mix water and flaxseed meal together in a small bowl; let sit until thickened, about 5 minutes. Add to mashed potatoes with baking powder and salt; mix to combine. Form into patties. Dust both sides of patties generously with flour.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms, about 3 minutes per side. Repeat with remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.
• Bake in the preheated oven until golden brown and cooked through, about 10 minutes.

SPINACH BISCUIT BITES

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, beat the cream cheese, milk and garlic salt until smooth. Mix in the thoroughly drained spinach.
• Unroll the crescent rolls. Place 1 tablespoon of spinach mixture on each crescent. Fold into a triangle, pinching ends to seal.
• Bake for 8-10 minutes and serve warm.

SPINACH ARTICHOKE FETA BITES

Steps:

• directions Heat oven to 375 degrees F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box. If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup. Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/spinach-artichoke-feta-bites-recipe?CCAID=cknwrdne04944as&s=s0059639955s&mid=2065420&rid=59639955#ixzz3LinhCv3v

SPINACH-ARTICHOKE PASTA BITES

Steps:

• Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
• Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
• Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
• Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.

RICOTTA & SPINACH FILO BITES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment. Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened. Add the spinach and cook for a few mins more until any liquid has evaporated. Remove from heat.
• Pat the feta dry with kitchen paper, then crumble it finely into a large bowl. Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed. Add the eggs and spinach mixture, then mix well.
• Unfold the filo and cut into three pieces lengthwise, cutting through all of the sheets at once. Take out 3 sheets and wrap the remainder tightly to prevent them from drying out. Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 1 tsp of the mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest. Can be frozen in a large plastic container for up to 3 months.
• Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.

SPINACH & FETA FALAFEL BITES

Steps:

• Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water - do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
• Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.

SPINACH BITES

Steps:

• Cook spinach according to package directions. Squeeze out as much liquid as possible.
• Mix all ingredients except english muffins.
• Toast or broil english muffins.
• Spread spinach mixture on english muffins.
• Bake 10 minutes at 350°F.
• Cut each english muffin half into quarters (or into 6).