ricotta spinach cups

By beandip

Ingredients

• Vegetable cooking spray
• 24 small square wonton wrappers
• 1 cup ricotta cheese
• One 10-ounce frozen chopped spinach, thawed, squeezed dry
• 2 eggs
• 1 tablespoon cream
• 1 clove garlic, through a press
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• Dash cayenne pepper
• 1/4 cup freshly grated Parmesan cheese plus more for garnish

Preparation

Step 1

Preheat oven to 350 degrees. Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray. Gently press one wrapper into reach cup and lightly spray the wrapper with the spray. Bake for 5 minutes. Remove from oven and cool on a wire rack. Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan. Replace 12 of the baked cups into the muffin pan. Fill with one tablespoon of filling mixture. Sprinkle with more grated parmesan. Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes. Remove to wire rack to cool. Repeat with remaining cups and filling. Makes 24 pieces.