Spinach Cheese Cocktail Bites Recipes

SPINACH-ARTICHOKE PANINI BITES

Steps:

• Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
• Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
• Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
• Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.

KICKIN' SPINACH CHEESE BITES

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.

SPINACH-CHEESE BALLS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.

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 CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place butter or margarine in a 9x13 inch baking dish and melt butter in oven. Remove when melted, approximately 3 minutes.
• In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the baking dish with melted butter.
• Bake for 35 minutes. Let cool 45 minutes then cut into bite-size squares.

CHEESY SPINACH PUFF PASTRY BITES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
• Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
• Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
• Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
• In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.

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 CHEESE TRIANGLES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.

SPINACH CHEESE COCKTAIL BITES

Steps:

• Preheat oven to 350. In a 9x13 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 in to bite sized squares and serve warm. These may also be frozen after baking and reheated in a 350 oven for 15-20 minutes at serving time. Makes about 10 dozen.
• *NOTE: I used 2 pkgs of fresh spinach and chopped in in the food processor because frozen spinach isn't availablein the small Mexican village where I live.

SPINACH BITES

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.

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).

SPINACH CHEESE BITES

Steps:

• Preheat oven to 375 degrees F. Heat olive oil in medium skillet over medium heat. Add garlic; stir a few seconds until fragrant. Add spinach, Italian herb seasoning and salt; stir and cook for 3 to 4 minutes or until spinach wilts. Remove from heat.
• Drain spinach in small sieve or colander, pressing out liquid with back of spoon. Place spinach between paper towels and pat dry. Turn into small bowl and stir in cheese. Place crackers on baking sheet. Spoon about 1 1/2 teaspoons spinach mixture on each cracker. Bake for 5 minutes or until hot. Garnish each with diced bell pepper. Serve warm.