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Spinach Poppers

Can be made ahead, can be sized smaller, too.
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer

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.