1. Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 4 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop finely. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. 2. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.) Grease 24 cup mini muffin pan. Carefully fill each mini-muffin cup with filling. You will have just enough filling to fill all the cups. 3. Bake at 350 degrees for 25-30 minutes. Check at 25 minutes with toothpick. If it comes out clean then the bites are finished. 4. Remove each bite from the muffin tin using a small spoon and cool on a cooling rack. Bites can be frozen and reheated later. ---------------------------------------------------------------------------
Nutrition
Ingredients
