Pre-bake the wrappers and store them in an airtight container once cool. Make the filling and chill in the fridge until ready to serve. These are good hot or room temperature.

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Name: Ricotta-Spinach Cups
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Vegetable cooking spray; 24 small square wonton wrappers; 1 cup ricotta cheese; 10 ounces frozen chopped spinach thawed, squeezed dry; 2 Eggs; 1 Tablespoon cream; 1 clove garlic through a press; 1/4 teaspoon salt

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INGREDIENTS

Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
10 ounces frozen chopped spinach ; thawed, squeezed dry
2 Eggs
1 Tablespoon cream
1 clove garlic ; through a press
1/4 teaspoon salt

Servings

INSTRUCTIONS

1/4 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

Dash cayenne pepper

1/4 cup freshly grated Parmesan cheese plus more for garnish

Preheat oven to 350 degrees. Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray. Gently press one wrapper into reach cup and lightly spray the wrapper with the spray. Bake for 5 minutes. Remove from oven and cool on a wire rack. Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan. Replace 12 of the baked cups into the muffin pan. Fill with scant one tablespoon of filling mixture. Sprinkle with more grated parmesan. Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes. Remove to wire rack to cool. Repeat with remaining cups and filling. Makes 24 pieces.

Per Cup: Calories 50; Protein 4 g; Fat 2 g; Carbs 3g; Sugar 0 g; Sodium 119 mg

NOTES

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Ricotta-Spinach  Cups

Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
10 ounces frozen chopped spinach thawed, squeezed dry
2 Eggs
1 Tablespoon cream
1 clove garlic through a press
1/4 teaspoon salt

1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Dash cayenne pepper
1/4 cup freshly grated Parmesan cheese plus more for garnish

Preheat oven to 350 degrees.  Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray.  Gently press one wrapper into reach cup and lightly spray the wrapper with the spray.  Bake for 5 minutes.  Remove from oven and cool on a wire rack.  Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.  Replace 12 of the baked cups into the muffin pan.  Fill with scant one tablespoon of filling mixture.  Sprinkle with more grated parmesan.  Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes.  Remove to wire rack to cool.  Repeat with remaining cups and filling.  Makes 24 pieces.

Per Cup: Calories 50; Protein 4 g; Fat 2 g; Carbs 3g; Sugar 0 g; Sodium 119 mg

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 8 Servings

Calories: 36
Calories from Fat: 21 (58%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 49.1mg		15 %
Sodium 43mg		1 %
Potassium 138.8mg		4 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 1g	4 %
	Sugars, other 0.6g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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