Spinach Poppers
For 4 servings:
• 1 lb. can artichoke hearts, drained and chopped
• 10 ounces frozen chopped spinach, thawed and drained
• 1 cup part-skim ricotta cheese
• 2 eggs, beaten
• 1 clove garlic, minced
• 1/4 cup red onion, minced
• 1/2 tsp. fresh oregano, minced
• 1/4 cup part-skim mozzarella cheese, shredded
• salt and pepper
• nonstick cooking spray
Preheat oven to 350°F. Mix all ingredients together in a large bowl. Spray mini-muffin tins with nonstick cooking spray and fill with popper batter. Bake for 25-30 minutes, remove from the oven, and serve.