Spinach Bites Recipe

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Ever have difficulty getting your kids to eat, or even try, spinach? This recipe will help you achieve just that!

While I personally love spinach, I know it may not be the easiest food to get picky eaters to like. Not only are these Spinach Bites simple to make and easy to put together, they taste delicious.

Spinach Bites

They are also the perfect addition to your kid’s school lunches. With our massive amount of ideas and recipes putting together a school lunch has never been easier!–come join us!

Spinach Bites can enjoyed as an appetizer, as a lunch or even a part of dinner. They have a similar texture to meatballs and can be eaten the same way!

I love to eat mine straight out of the oven but they are just as good dipped in marinara sauce. Yum! Sometimes providing a dipping sauce is all it takes to get a picky eater to try it.

If you can’t find chopped frozen spinach, frozen spinach leaves will do! Just roughly chop them after thawing and draining!

Have any leftovers? Pack your Spinach bites in a lunchbox with some marinara sauce for dipping. Lunch is covered!

Spinach Bites
 
Author:
Recipe type: appetizers
Serves: 40-45 bites
Ingredients
  • ½ cup unsalted butter
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 2 10 oz packages frozen chopped spinach, thawed and drained*
  • 1½ cup breadcrumbs
  • 6 eggs
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Melt butter in a large pan, over medium heat.
  4. Add onions and cook until soft.
  5. Add garlic and stir. Turn off heat and let cool.
  6. In a large bowl mix breadcrumbs, spinach, eggs, Parmesan cheese, salt, pepper and butter onion garlic mix.
  7. Roll mixture into balls and place on baking sheet.
  8. Bake for 15 to 20 minutes, until slightly browned
Notes
Use an ice cream scoop to measure out uniform amounts of mixture.
If using a 2 tsp scoop this recipe will make approximately 45 Spinach bites.
You can add more breadcrumbs if deemed necessary; just add more breadcrumbs two Tablespoons at a time and mix well.
To use fresh Spinach: if you want to use fresh spinach, you'll need about 6 cups of fresh spinach leaves (packed).

Recipe adapted from The Curvy Carrot.

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Comments

  1. Cassi says

    Does it HAVE to be frozen spinach?
    I dont know why but i have this phobia of canned and frozen spinach. BLECH!

  2. apryl says

    Wow! Just was I was looking for! I’m going to try this today for my no-vegetable-ever-boy Would anyone happen to have the nutritional facts on these? (Or maybe they are posted here and I just don’t see it?) Thanks!

    • says

      April, you are welcome to plug the ingredients and serving size into any recipe nutritional facts calculator. I believe if you check the comments you will find some previously posted.

  3. Michele says

    I made these tonight because I had fresh rainbow silverbeet (Swiss chard?) that needed to be used up. It was fabulous. The recipe was really easy so I made it at the same time as cooking dinner. They were ready after dinner but everyone wanted to try them straight away because they smelled so good. They were a big hit with everyone, especially my two boys, 5 and 8 who ‘hate spinach’!

  4. Lydia says

    Love this idea! We love your recipes and I became a subscriber today! Can you make these in a mini muffin tin? How would you alter the cooking time? Thanks for the great recipes!

    • says

      Hi Lydia! yes, you can make these in mini muffin pan. make sure you grease the pan, press down and bake. don’t fill them to the top, just half way. baking time is going to be a little bit different (but not by much if you are using a 2tb scoop). check around minute 17-18. enjoy!

    • says

      Tracey,
      1/2 cup of butter = 110grams by weight. 110 grams of butter = 89.7 fat grams. This recipe yields 45 bites (when measuring accurately with a 2 tablespoon scoop). That means that each bite has roughly 2g of fat from the butter. You can substitute coconut oil, which many believe is a healthier fat, but fat is fat. I have not made this recipe with less. I’ll take these real ingredients over unidentifiable things in the store-bought bites. Please let me know if you make these successfully with less.

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