Spinach Poppers
Posted On 21 November 2019
It’s got spinach, so it must be healthy, right? Great bite-sized appetizers that can be made ahead and reheated as needed.
Spinach Poppers
Can be made ahead, can be sized smaller, too.
Equipment
- Non-stick skillet
- Food processor
- 2 Sheet Pans
- Parchment Paper
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion (¼" chops)
- 1 jalapeno pepper, ribs and seeds removed, minced (optional)
- freshly ground black pepper
- ¼ teaspoon kosher salt
- 10 ounce package frozen chopped spinach, thawed
- 1¼ cups bread crumbs (plain, Italian, or Panko)
- ½ cup smoked Gouda, grated
- ½ cup Parmesan, grated
- 1 large egg
- 3 tablespoons unsalted butter, melted
- ⅛ teaspoon nutmeg (optional)
Instructions
- Heat the oil in a large, non-stick skillet over medium heat. Add the onions, pepper (optional), salt and black pepper and cook until soft — 5-7 minutes. Remove from heat and let cool.
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Squeeze the spinach to remove all the liquid. Add to food processor.
- Add the onion/pepper mixture, ½ cup of the bread crumbs, the Gouda, Parmesan, egg, butter, and nutmeg (if using).
- Process until completely combined and smooth.
- Remove from the food processor and roll into 1-inch spheres. Roll each sphere in the remaining bread crumbs to coat completely. Place on parchment-lined baking sheets.
- Bake until lightly golden, 8-10 minutes. Do not overbake as they will dry out.
Notes
- Can be prepared a day in advance and refrigerated, remove from refrigerator and let sit at room temperature an hour before baking.
- Can be prepared and frozen up to a week in advance. Thaw completely before baking.
- Can be rolled into smaller poppers but baking time will be reduced.
- Served with a ranch dressing, peanut sauce, or marinara sauce.