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Ingredients
- 1 can artichoke hearts, drain, chop
- 15 oz. chopped spinach, thaw, drain
- 1 cup part-skim ricotta cheese {10oz}
- 2 eggs, beaten
- 1 garlic clove, minced
- 1/4 cup red onion, minced
- 1/2 teaspoon fresh oregano, minced
- 1/4 cup shredded mozzarella cheese {1oz}
- Fresh ground pepper and salt to taste
- Nonstick cooking spray
Preparation
Step 1
Preheat oven to 350°F
Mix all ingredients together in a large bowl.
Spray mini-muffin tins with nonstick cooking spray, fill with popper batter.
Bake 25-30 minutes, remove from the oven and serve.