Spinach Ricotta Bites have become one of my favorite make-ahead snacks, and it all started on a chilly Sunday morning. I had leftover ricotta, a forgotten bag of frozen spinach, and just 30 minutes to spare. I sautéed some onion and garlic, stirred everything together, and scooped the mixture into a mini muffin tin. What came out of the oven was golden, cheesy, and so comforting — the kind of bite that makes you stop and smile.
Since then, these little bites have become my morning heroes. I keep a batch in the freezer at all times, ready for rushed weekdays or last-minute brunch plans. Even my picky niece — who won’t touch spinach in anything else — calls them “cheese cupcakes” and devours them happily.
If you’re loving recipes like this one, don’t forget to follow along on Pinterest — I share new cozy creations every week, and there’s plenty more where this came from!
Why This Recipe Is Special
What makes these Spinach Ricotta Bites stand out isn’t just how easy they are — it’s how satisfying they taste with so little effort. The creamy ricotta creates a soft, rich texture, while the parmesan and mozzarella bring salty depth and a golden top. Combined with tender spinach, a hint of garlic, and sweet onion, each bite is layered with flavor.
They’re also naturally low in carbs, yet hearty enough to keep you full — no crust or breadcrumbs required. That’s what I love most: these bites feel indulgent, but they’re made with ingredients you can feel good about. They’re perfect for meal prep, entertaining, or even as a quick savory breakfast on the go.
I’ve even served them as appetizers, next to spinach artichoke pull-apart bread at parties — and they vanish just as fast. The individual size also makes them kid-friendly and portion-controlled, something I always appreciate when trying to balance flavor and function in my cooking.
If you enjoy recipes that combine comfort with convenience, you’ll probably love the creamy spinach and mushroom stuffed spaghetti squash too — another satisfying, veggie-packed option that delivers big flavor with minimal effort.
Ingredients & Preparation
Ingredient Breakdown
What I love most about these Spinach Ricotta Bites is how simple and pantry-friendly the ingredients are. You probably have most of them on hand already — and if not, they’re easy to find.
Here’s a clear look at everything you’ll need:
Ingredient
Amount
Butter
2 tablespoons
Yellow Onion (small), chopped
1
Garlic, minced
1 clove
Large Eggs
2, beaten
Ricotta Cheese
1 cup (low-fat or full-fat)
Mozzarella Cheese, shredded
½ cup
Parmesan Cheese, grated
½ cup
Frozen Chopped Spinach
10 oz, defrosted and squeezed dry
Kosher Salt
¼ teaspoon
Pro Tip: Don’t skip the step of thoroughly squeezing out the spinach. I usually wrap it in a clean kitchen towel and twist — you’ll be surprised how much liquid comes out. Excess moisture can make the bites mushy, so this step really matters.
This mix of cheeses gives the bites a creamy, savory profile. The mozzarella melts beautifully, the parmesan gives a salty edge, and ricotta holds it all together in a soft, fluffy bite.
If you’re a fan of ingredient overlaps for easier planning, try the spinach and ricotta stuffed sweet potatoes — another favorite that uses many of the same staples in a heartier form.
Golden, cheesy, and ready to devour
Tools and Possible Substitutions
You won’t need any fancy equipment to make Spinach Ricotta Bites, which is part of their charm. Here’s what you’ll want on hand:
Tools
Mini muffin pan (nonstick or silicone)
Small sauté pan
Medium and large mixing bowls
Whisk or fork
Measuring cups and spoons
Rubber spatula or spoon
I usually use a silicone mini muffin pan because it makes popping out the bites so much easier. If you’re using a metal one, be sure to grease it really well or use mini paper liners.
Substitutions & Add-ins
Cheeses: No ricotta? You can substitute cottage cheese — just blend it briefly for a smoother texture.
Spinach: Fresh spinach works too! Just sauté it down and drain well.
Flavor Add-ins: Chopped sun-dried tomatoes, a pinch of chili flakes, or fresh herbs like thyme or basil make great additions.
Meaty Add-ons: Stir in finely chopped cooked bacon or sausage for a heartier bite.
These ingredients are flexible, forgiving, and designed for real-life cooking — the kind that works just as well on a slow Sunday as it does on a frantic weekday.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Making these Spinach Ricotta Bites couldn’t be easier, and once you’ve done it once, it’ll become second nature. Just follow these simple steps:
1. Preheat the oven. Set your oven to 350°F (175°C). If you’re using a metal mini muffin pan, lightly grease each cup with butter or spray. For silicone pans, no greasing is needed — they release beautifully.
2. Sauté the aromatics. In a small pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for about 4 minutes, until translucent. Stir in the minced garlic and cook for 1 more minute. Turn off the heat and let it cool slightly.
3. Mix the cheeses and eggs. In a large bowl, whisk together the eggs, then add the ricotta, mozzarella, and parmesan cheeses. Stir until everything is well combined and creamy.
4. Add the spinach and aromatics. Gently fold in the well-drained spinach, kosher salt, and the cooled onion-garlic mixture. Make sure everything is evenly distributed — the mix should be thick and scoopable.
5. Fill the muffin pan. Spoon the mixture evenly into your muffin cups, filling them to the top but not overflowing.
6. Bake. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden and the centers are set. A toothpick inserted into the center should come out clean.
7. Cool and remove. Let the bites rest in the pan for about 5 minutes before removing. If needed, run a knife around the edges to help them release cleanly.
Just like that, you’ve got a tray of warm, cheesy, flavor-packed spinach bites ready to go.
Love easy recipes like this? Try spinach artichoke pull-apart bread next — it’s another cheesy, crowd-pleasing favorite perfect for parties.
Highlight each cooking phase
Tips and Tricks to Perfect It
Getting the texture just right is key — here are some tried-and-true tricks I’ve learned over the years:
Drain the spinach thoroughly. This cannot be overstated. Wet spinach will water down your mixture and make the bites soggy.
Cool your sautéed aromatics. Adding hot onions to the egg mixture can start cooking the eggs prematurely. Let them sit for 5–10 minutes before mixing.
Add herbs for variety. A little chopped basil or parsley gives the bites a fresh lift.
Make ahead and freeze. These bites are perfect for batch cooking. Store in freezer-safe containers and reheat as needed.
Spinach Ricotta Bites are wonderfully versatile — they shine on their own but can easily round out a larger meal. I often serve them warm alongside a crisp salad for a quick, satisfying lunch. A drizzle of hot sauce or a spoonful of tomato chutney also brings a fun flavor twist.
For brunch spreads, these bites sit beautifully next to sweet options like pumpkin pancakes. Their savory, cheesy flavor provides the perfect contrast. They’re also right at home alongside a warm bowl of lemon chicken soup with orzo and spinach — ideal for chilly nights or cozy weekends in.
Planning a gathering? Stack them on a tiered tray with mini pastries or skewers — they’re a hit every time. And because they’re bite-sized and not messy, they travel well and reheat beautifully.
How to Store and Reheat
One of the best things about Spinach Ricotta Bites is how well they keep. I often double the batch just so I can freeze extras — they’re lifesavers on busy days.
To Store (Fridge): Place cooled bites in an airtight container and refrigerate. They’ll stay fresh for up to 3 days. Reheat in the microwave or in a 300°F oven until warmed through.
To Freeze: Lay the bites on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container, pressing out excess air. Store for up to 3 months.
To Reheat from Frozen: Either microwave on the defrost setting or reheat in a 325°F oven until hot in the center. No need to thaw beforehand.
They’re just as tasty after freezing — the texture holds up, and the flavor stays rich. Whether you’re eating them solo or pairing them with your favorite sides, these little bites are a practical solution to mealtime slumps.
Can I use fresh spinach instead of frozen? Yes! Just make sure to sauté it first and remove all excess moisture. Once cooked, one bunch of fresh spinach should yield about 1 cup — the same as a 10 oz frozen package.
Do Spinach Ricotta Bites work in a regular muffin tin? They do — just adjust the baking time. In a standard muffin tin, they’ll need around 30 minutes. Be sure to grease well or use liners to prevent sticking.
Can I make these dairy-free? While the texture may change, you can try using plant-based ricotta and shredded dairy-free cheeses. Just be sure to taste and adjust seasonings since dairy-free cheeses can vary in saltiness.
How do I keep them from sticking to the pan? Use a silicone mini muffin pan or grease metal pans very well. Let the bites cool for a few minutes before removing to help them release cleanly.
Are these bites good for kids? Absolutely! They’re soft, cheesy, and mild in flavor — perfect finger food for toddlers and lunchboxes alike. Even picky eaters tend to love them.
Can I prep the mixture ahead of time? Yes! Mix everything together, cover, and refrigerate overnight. Just stir before scooping and baking the next day.
Ideal for brunch or a hearty snack
Conclusion
Whether you’re planning a weekend brunch, prepping for busy weekday mornings, or just need a cozy snack on hand, these Spinach Ricotta Bites fit right in. They’re quick to make, easy to store, and deeply satisfying — the kind of recipe you’ll make once and then crave again and again.
If you tried these Spinach Ricotta Bites, I’d love to hear how they turned out! Leave a comment, rate the recipe, and don’t forget to save it on Pinterest → Recipes by Sylvia on Pinterest
Your feedback helps others find and enjoy these recipes too — and it truly means the world to me.
Spinach Ricotta Bites are savory, cheesy mini muffins made with creamy ricotta, mozzarella, parmesan, and spinach. Perfect for breakfast, snacking, or entertaining. Freezer-friendly and ready in just 30 minutes.
Ingredients
• 2 tablespoons butter
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 2 large eggs, beaten
• 1 cup ricotta cheese (low or full fat)
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 10 oz frozen chopped spinach, defrosted and drained WELL
• 1/4 teaspoon kosher salt
Instructions
1. Preheat oven to 350°F and grease a mini muffin pan.
2. Melt butter in a skillet and sauté chopped onion for 4 minutes.
3. Add garlic and cook for another minute, then remove from heat to cool.
4. In a large bowl, whisk eggs and stir in ricotta, mozzarella, and parmesan.
5. Add drained spinach, salt, and the cooled onion-garlic mixture.
6. Stir until fully combined and scoop into muffin cups.
7. Bake for 20–25 minutes until set and golden on top.
8. Cool for 5 minutes, then gently release from muffin pan.
Notes
– Use silicone muffin pans for easy release.
– Be sure to squeeze out all liquid from spinach to avoid sogginess.
– Substitute cottage cheese for ricotta if preferred.
– Add chopped sun-dried tomatoes or herbs for variety.
– Freezes well for up to 3 months. Reheat from frozen in the oven or microwave.
