This is another way Molly likes to sneak nutrients into her kids’ bellies. They’re savory, scrumptious, and cheesy veggie patties shaped like cookies. Obviously, these aren’t your typical sweet cookies, but when it comes to kids, it’s all about the marketing.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 1 1/2 dozen |
Ingredients
- 4 tablespoons (56 grams) unsalted butter
- 4 scallions, finely chopped
- 2 cloves garlic, finely chopped
- One 10-ounce (283-gram) box frozen chopped spinach, thawed
- 2 large eggs, beaten
- 2/3 cup (75 grams) fine dry breadcrumbs
- 1/2 cup (80 grams) grated Parmesan cheese
- 1/2 cup (120 grams) fresh ricotta
- 2 ounces (57 grams) feta, finely crumbed (about 1/2 cup)
- 1/4 cup (10 grams) chopped fresh flat-leaf Italian parsley
- 1/2 lemon, zested
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Ranch dressing, for dipping
Instructions
- Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Melt the butter in a small skillet over medium heat. Add the scallions and cook until softened and bright green, 2 to 3 minutes. Add the garlic and cook until fragrant and slightly softened, 1 minute. Scrape into a large bowl and set aside to cool.
- Add the spinach to a clean kitchen towel or into a potato ricer and squeeze repeatedly to remove as much water from the spinach as possible. It should be very dry. Add the spinach to the bowl of scallions along with the eggs, breadcrumbs, Parmesan, ricotta, feta, parsley, lemon zest, salt and pepper. Stir until combined and the mixture sticks together when pressed.
- Roll scant 1/4-cup portions of the mixture into balls and place on the prepared baking sheet. Gently press down onto each ball to make plump patties about 2 inches in diameter. Bake in the oven until firm and browned on both sides, 16 to 18 minutes total. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a cooling rack.
- Serve warm or at room temperature with ranch dressing, for dipping.
- The patties can be formed a day ahead and baked off just before serving. Leftovers will keep covered in the refrigerator for 2 to 3 days.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 91 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 37 mg |
| Sodium | 159 mg |
Reviews
These are super good! Love the pop of lemon! I skipped the garlic (have an issue with it) and parsley (didn’t have any). When I make these, I’d cut the salt in half as I though it was a little salty (I don’t use a lot of salt and the bread crumbs and feta bring some salt to the party). Next time I might even try with seasoned bread crumbs rather than plain.