This is a recipe that I’ve had for a few years; something I think is a nice hors d’oeuvre to bring to a party or even to serve as a side dish for a family dinner. I think they look pretty fancy, but they’re actually very easy to make. The Ricotta Spinach Cups are a creamy mixture of spinach mixed with both ricotta and Parmesan cheese baked in a wonton wrapper in the shape of a cup.
I started this recipe by making the wonton cups for the spinach mixture. I sprayed each cup of my muffin pan with cooking spray then placed a wonton wrapper into the bottom of each cup. I used my fingers to shape each wrapper, pressing it into the bottom and sides. Next I sprayed the wonton wrappers with cooking spray and baked them for five minutes, just until they were crispy. I removed the muffin pan from the oven and lifted out the wonton cups. They should come out without a problem. I put the wonton cups on a cooling rack while I made the spinach mixture.
I used a bag of baby spinach this time, but I have made this recipe with frozen spinach too. For fresh spinach I’ll microwave it for a few minutes so it’s wilted, but if I was using frozen spinach I would have to thaw it. For me, I think it’s easier to wilt fresh spinach rather than thaw frozen spinach. That’s just my preference. If you have frozen spinach in your freezer it’ll be just fine as long as you squeeze out the excess water.
In a medium bowl I mixed together the wilted baby spinach with some ricotta cheese, Parmesan cheese, a couple eggs, and a little heavy cream. Then I seasoned it with a clove of garlic that I pressed, and some salt, pepper and nutmeg. I spooned the spinach mixture into the wonton cups that were cooled down and placed back in the muffin pan.
Finally I sprinkled just a little more Parmesan cheese on top of the Ricotta Spinach Cups and baked them for seventeen minutes, just until the tops were starting to brown. That’s it, ready to serve or bring to a party!
If you’re going to make cupcakes, muffins or Ricotta Spinach Cups you’ve got to have a good muffin pan. The nicer of my two muffin pans is a Wilton Muffin Pan with a cover. The pan has a cover that snaps into place so you can bring cupcakes or muffins to work, a party or even to a cake decorating class. The pan itself is made from a non-stick material and I’ve never had a problem with anything sticking inside the cups of the pan. Coming from someone who bakes a dozen muffins each week this is a good muffin pan.
Adapted from Eating Well Living Thin