Spinach Popouts
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30 popouts
  • 3T olive oil
  • 1 onion
  • 2 cloves garlic, crushed
  • 3c frozen chopped spinach
  • 1 cup ricotta or a mix of ricotta and feta
  • 1½ cup cooked brown rice
  • 2 eggs, beaten
  • a dash of nutmeg
  • salt + pepper
  1. Preheat oven to 375. Saute onion and garlic in olive oil on medium heat for 5 minutes until the onions are translucent. Add 3 cups frozen spinach, salt, pepper and nutmeg and cook for 2 more minutes. Add 1 cup ricotta cheese and turn off heat. Blend with an immersion blender (easiest clean up), regular blender, or food processor. Stir in 1½ cups cooked rice and 2 eggs, beaten. Spoon into a mini-muffin pan (note: I only have one mini-muffin pan, so I just spoon the extra into a regular muffin pan). Bake for 20-25 minutes.
  2. Makes about 30 popouts.
Recipe by The Balanced Kitchen at http://www.balancedkitchen.com/2013/09/spinach-popouts/