Best 10 Spinach Bites Recipes

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.

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 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-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 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 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).

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 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.