Ricotta Pesto Bites

Ricotta Pesto Bites

Oxmoor House JANUARY 1995

  • Yield: 4 appetizers.
  • Cook time: 20 Minutes


  • 1/4 cup lite ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon minced celery
  • 1 tablespoon nonfat sour cream alternative
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground thyme
  • 4 large fresh spinach leaves
  • 1 cup water
  • Vegetable cooking spray


Combine first 9 ingredients in a small bowl, stirring with a fork until blended. Set aside.

Remove and discard stems from spinach leaves. Bring water to a boil in a small saucepan. Cook spinach leaves, one at a time, in boiling water 15 seconds. Place leaves on paper towels to drain.

Coat 4 (1 3/4-inch) miniature muffin pan cups with cooking spray. Line each cup with a spinach leaf, covering bottom and sides of cup, allowing leaf to overhang. Spoon cheese mixture evenly onto spinach leaves. Fold leaves over to enclose cheese mixture. Bake at 350° for 20 minutes. Carefully remove from pan. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 0.0%
  • Fat: 48g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.2g
  • Carbohydrate: 1.5g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 140mg
  • Calcium: 0.0mg

Go to Full Version of

Ricotta Pesto Bites Recipe