My Ricotta Cheese & Spinach Cups
I changed it just a little by using wonton wrappers instead of pastry and they turned out so good. This will be one of my appetizers at my next part for sure. Another thing I like about these are; they are only 50 calories with only 2 grams of fat. How good is that?
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- vegetable cooking spray
- small square wonton wrappers (can be found in the produce section of your grocery store)
- 1 c
- ricotta cheese
- 10 ounce box of frozen chopped spinach, thawed and squeesed dry
- 1 Tbsp
- garlic clove, through a presss
- 1/4 tsp
- 1/4 tsp
- 1/8 tsp
- freshly granted nutmeg (i keep a jar in my freezer)
- dash of cayenne pepper, optional
- 1/4 c
- freshly grated parmesan cheese plus mor for garnish
1Preheat your oven to 350 degreese
2Lightly spray the cups of a 12 cup muffin pan with the vegetabloe cooking spray.
3Gently press one wrapper into each cup and lightly spray the wrapper with the spray.
4Place muffin pan in oven and bake for 5 minutes.
5Remove from oven and remove wontons onto a wire rack to cool.
6Repeat as above with the remaining wrappers.
7In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, pepper, nutmeg, cayenne and 1/4 cup of Parmesan cheese and mix well to blend flavors
8Replace 12 of the baked cups into the muffin pan and fill with one tablespoon of filling mixture.
9Sprinkle with remaining parmesan.
10Lay a piece of aluminum foil lightly over the pan and return to the oven and bake for 17 minutes.
11Remove from oven and place finished cups on a wire rack to cool
12Repeat with remaining cups and filling as above.
13When last batch is finished place cups on wire rack to cool. You will have a total of 24 cups when finished.
14Place cups on platter and serve warm or cooled.
15*To save time you can use two muffin pans at the same time. Enjoy!