Florentine Rice Poppers with Arrabiata Sauce

Florentine Rice Poppers With Arrabiata Sauce Recipe

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Jennifer Fisher


This is such a delicious and dig-in worthy appetizer to set ou for the big game. To put it simply, this recipie is rice and cheese mixed with fresh spinach and a spicy tomato-based sauce for dunking. You can pick these poppers up with your fingers, dip, and go -- even the kids won't mind the spinach hiding in there cause of all the melty cheese.


★★★★★ 1 vote

8 (3 appetizers each)
20 Min
25 Min


  • 1 Tbsp
    virgin olive oil
  • 10 oz
    package fresh spinach, rinsed and chopped
  • 1 tsp
    minced garlic
  • 1/2 c
    white or yellow onion, minced
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 3 c
    cooked white rice, cooled to room temp
  • 1 c
    mozzarella cheese, grated
  • 1/2 c
    crumbled feta cheese
  • 2
    large eggs, lightly beaten
  • 16 oz
    jar prepared spaghetti or marinara sauce
  • 1 tsp
    crushed dried red pepper flakes

How to Make Florentine Rice Poppers with Arrabiata Sauce


  1. In a large skillet, heat olive oil over medium heat. Add chopped spinach, garlic, onion, salt and pepper. Cook about 3 minutes, or until onions are translucent and spinach has wilted. Cool several minutes and place in large bowl. To this bowl, add 3 cups of pre-cooked rice, mozzarella cheese, feta cheese and eggs.
  2. Roll approx. 2 Tbs. of mixture into a ball, and place on lightly greased baking sheet. Repeat with remaining. Bake at 350 degrees for about 20 - 25 minutes or until firmly set. Remove from oven, let cool 3-4 minutes.
  3. While poppers are cooking, warm tomato-based sauce over medium heat on the stove top. Stir in red pepper flakes.
  4. Serve poppers warm with warmed sauce.

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About Florentine Rice Poppers with Arrabiata Sauce

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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