Description
Delicious and crispy Spinach Ricotta Bites made with a flavorful blend of fresh spinach, creamy ricotta, Parmesan, and mozzarella cheeses wrapped in crisp layers of phyllo dough. These bite-sized pockets are perfect as appetizers or snacks, offering a savory combo of cheeses and herbs baked to golden perfection.
Ingredients
Scale
Filling
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Assembly
- 1 tablespoon olive oil
- 1 package phyllo dough (about 16 ounces), thawed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet to prevent the bites from sticking during baking.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, approximately 3 minutes. Remove from heat and let it cool slightly to avoid curdling the cheese mixture later.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta, Parmesan, mozzarella, breadcrumbs, egg, salt, black pepper, and optional red pepper flakes. Stir in the cooked spinach and garlic mixture until all ingredients are well mixed.
- Layer Phyllo Dough: Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush it with olive oil, then layer another phyllo sheet on top. Repeat this process until you have stacked about 4 layers to create a crispy, flaky base.
- Cut Squares: Cut the layered phyllo dough into squares about 3 inches by 3 inches to form the base for each bite.
- Add Filling and Fold: Place a tablespoon of the spinach and ricotta mixture in the center of each phyllo square. Carefully fold the corners over the filling to seal the pockets tightly, creating bite-sized parcels.
- Arrange and Brush: Place the filled bites on the prepared baking sheet and brush the tops lightly with olive oil to ensure they crisp up beautifully when baked.
- Bake: Bake in the preheated oven for 20-25 minutes until the bites turn golden brown and crispy on the outside.
- Cool and Serve: Remove from the oven and let the bites cool for a few minutes before serving to avoid burns and to let the flavors settle.
Notes
- Be gentle when handling phyllo dough as it is delicate and dries out quickly. Keep unused sheets covered with a damp cloth.
- For extra flavor, you can add fresh herbs like basil or parsley to the filling mixture.
- If you prefer a spicier bite, increase the red pepper flakes according to taste.
- Serve these bites warm for the best texture and flavor.
- These bites freeze well; freeze before baking and bake from frozen, adding a few extra minutes to the cooking time.
