Baked Spinach Bites

  • 13 Oct - 19 Oct, 2018
  • Mag The Weekly
  • Cookery


• 1 cup Brussels sprouts

• 1 cup spinach, frozen

• 1 cup mozzarella, grated

• 1/2 cup breadcrumbs

• 1 egg

• 2 spring onions, chopped

• Salt and pepper to taste


Boil the Brussels sprouts in a pan of salted water for 15 minutes until really tender. Drain the water and chop the sprouts really finely. In a separate pan, boil the spinach for about five minutes, transfer to a colander and use the back on a spoon to squeeze out the excess water. Chop the spinach finely and mix with the Brussels sprouts, mozzarella, egg, breadcrumbs and spring onions. Season to taste and shape 15 tots. Arrange them on a baking tray lined with non-stick parchment paper. Preheat the oven to 180°C. Spray the bites with cooking spray then bake in the oven for 30 minutes until light golden and serve with your favourite dip.