Of which 2.3 g sugars and 8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (spinach) · Vitamin K (spinach) · Calcium (ricotta)
Allergens gluten, egg, milk
Spinach and ricotta bites
Fluffy, golden bites, ready in under half an hour.
Ingredients
- 250 g (9 oz) fresh spinach — cooked and squeezed
- 250 g (9 oz) ricotta
- 50 g (1¾ oz) grated Parmesan cheese
- 1 large egg (55 g / 2 oz)
- 2 tbsp wheat flour, or oat flour (20 g / ¾ oz)
- 1 clove garlic, minced (3 g)
- grated nutmeg, to taste
- salt and black pepper, to taste
- olive oil spray, as needed
Method
- Sauté the fresh spinach in a skillet until wilted. Let it cool, squeeze out the excess water well and chop finely.
- In a large bowl, combine the chopped spinach, ricotta, Parmesan, egg, flour, garlic, nutmeg, salt and pepper.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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