Spinach Bites


If you are a parent – have you ever tried to get your kids to eat their vegetables?  Better question, besides my sister-in-law, do any of your kids actually like to eat vegetables?  I was shocked to hear that my nephew loves Brussel sprouts, and will pretty much eat anything his mother makes him (ok, maybe it is because she is such a great cook, but still).  I consider myself a decent cook – and if I can get my girls to eat a vegetable, it is a very good day.  Years ago I found a recipe for these Spinach Bites – every time I would make them, they would be gone in an instant.  I decided to make them as an experiment – my older daughter has never liked spinach – but she helped me make these – and when they were ready – she ate 4!!  She loved them.

These are so easy to make, and are perfect to bring for a pot-luck, or as an appetizer for a dinner party.  I like them plain, but they are also very good dipped in a honey-mustard sauce.

I made these the easy way using some short-cuts based on what I had in the house, but you can definitely make these with all fresh ingredients.  Use 10 oz. of fresh spinach – first saute 1 cup of chopped onions until soft, add 2 cloves of garlic, then the chopped spinach and 1/2 tsp of salt.  Instead of prepared stuffing mix, use 2 cups of small dried bread cubes and substitute chicken broth for the water.


  • 1/2 cup hot water
  • 2 T butter
  • 2 cups prepared stuffing (like Stove Top)
  • 10 oz. frozen chopped spinach, thawed and drained
  • 2 eggs, slight beaten
  • 1/4 cup parmesan cheese
  • 1/8 tsp ground nutmeg


Preheat oven to 350 degrees.  Mix water and butter in a medium bowl.  Stir to melt butter.  Stir in stuffing, spinach, cheese, eggs and nutmeg.  Form into 1 inch balls and place on a cookie sheet sprayed with cooking spray.  Bake for 12 to 15 minutes or until firm.  Serve with honey mustard if desired.  Makes about 3 dozen.

For a printer-friendly version of this recipe, click here:  Spinach Bites

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20 thoughts on “Spinach Bites

  1. I recently found a recipe for something very similar to these in Molly O’Neills New York Cookbook (highly recommended, as much for the stories as for the recipes!) and me and my GF made them for a party….we thought they needed more seasoning, and a little tinkering, but the concept is there…I was thinking of using blue cheese, I love the combo of spinach and blue cheese….anyway, this recipe (and there are a lot of variations out there, ) is a keeper. Easy to make, easy to freeze, and very easy to munch on!

  2. I have been looking for a good spinach ball recipe for yeeeeeears! Thanks!

    One question: the prepared stuffing. Is that two cups of the prepared stuffing mix? Or two cups of the stuffing already made up, and stirred into the spinach, butter, etc.?


  3. Made these tonight for a family gathering and they were a hit! I made a double batch and found that each batch yielded 24 bites for me. The only thing I did differently was I added some minced garlic – maybe 2-3 tbsp per batch. The bonus is that they are so easy to make. There were none left by the end of the night and my grandmother even asked me to send her the recipe so that she could get my grandfather to finally eat some spinach since he really enjoyed them. A rousing success!

  4. I can’t wait to try this! And, I’m still loving scrolling through all these recipes and picking out all the ones I want to try! Wish youl live closer so we could come to your house for dinner and dessert. Want to go make that peanut butter chocolate chip cake and pumpkin snack cake! We never got sweets in our lunch either. Happy New Year!

  5. Just made these for a family picnic. EVERYONE loved them! Highly suggest doubling the recipe. I got about 20 1-inch balls. I added sautéed onion in the melting butter and sweat them before adding to the mix. Thanks so much for the fantastic recipe! Will definitely make these again!

  6. The way I got my kids to eat their vegies is to throw them onto a pizza. They all love pizza so much that I could put anything on it and they would eat it.

  7. Try Ruben Balls. Just take everything that you would to make Ruben sandwiches and process the ingredients up in a food processor just till they are coarsly chopped and scoop out onto parchment lined cookie sheet bake 12 to 15 minutes at 375. Serve with Thousand Island dressing. Yum

  8. Hi there,
    I want to make these for a lunch potluck but we have no oven at work. Can they be served at room temp?

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