Spinach Cheese Cocktail Bites Recipes

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SPINACH BITES



Spinach Bites image

An appetizer I found on the Take Home Chef's website. Vegetarian and easy. Halve recipe if needed but use a smaller pan if you do.

Provided by GraceVision

Categories     Vegetable

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

4 tablespoons butter (or 1/4 cup)
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon Dijon mustard
1 dash cayenne pepper
1/4 cup chives or 1/4 cup green onion, chopped
1 lb edam cheese, grated
2 (12 ounce) packages frozen chopped spinach, thawed and well drained

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.

Nutrition Facts : Calories 257.1, Fat 16.9, SaturatedFat 10.1, Cholesterol 99.5, Sodium 699.8, Carbohydrate 12.2, Fiber 2.1, Sugar 1.2, Protein 15.1

KICKIN' SPINACH CHEESE BITES



Kickin' Spinach Cheese Bites image

Triple cheesy-spinach crescent bites boast a just right jalapeño kick.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 45m

Yield 48

Number Of Ingredients 6

1 box (9 oz) frozen chopped spinach
1 package (8 oz) cream cheese, softened
1/4 cup ricotta cheese
6 oz provolone cheese, shredded (1 1/2 cups)
1/4 cup finely chopped pickled jalapeño slices, drained (from 11.5-oz jar)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

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.

Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g

SPINACH BALL APPETIZERS



Spinach Ball Appetizers image

Savory little bites of spinach, garlic, spices, and two kinds of cheese, today I'm sharing with you my recipe for the Best Ever Spinach Balls Appetizer. You might want to make a second batch, because these go fast at parties!

Provided by Jacqui

Categories     Appetizer

Time 35m

Number Of Ingredients 10

20 oz frozen chopped spinach (defrosted, drained)
2 cups gluten free breadcrumbs
1 cups Parmesan cheese (grated)
1/2 cup unsalted butter (melted)
1 bunch green onions (chopped)
3 large eggs
1 cup white cheddar (shredded)
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder

Steps:

  • Preheat oven to 350°F.
  • In a large bowl mix together spinach, breadcrumbs, Parmesan, butter, green onions, eggs, cheddar, salt, pepper, and garlic.
  • Form into balls and place on a large greased baking sheet.
  • Bake for 20-25 minutes, or until spinach balls are golden brown and cooked through.

Nutrition Facts : Calories 75 kcal, Carbohydrate 5 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 27 mg, Sodium 137 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

AWESOME MINI SPINACH QUICHE BITES



Awesome Mini Spinach Quiche Bites image

These are wonderful to serve as an appetizer and I have done so many times at my get togethers, everone loves these! to save even more time you can purchase the ready-made small tart shells and the recipe may be doubled if desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 24 mini quiches

Number Of Ingredients 9

2 frozen 9-inch pie shells (thawed)
3 slices bacon
1/4 cup chopped green onion
2 eggs
1/2 cup half-and-half cream
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 (9 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out any extra moisture)

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.

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