Comments on: Ricotta Spinach Cups – a gorgeous little appetizer

By: Dominique

Dominique — Thu, 24 Jan 2013 16:52:37 +0000

Made these wonderful apps for a news years party, they were a hit……. So YUMMY thank you for sharing such a great recipe!!!!!

By: Nancy Carol

Nancy Carol — Tue, 01 Jan 2013 18:20:37 +0000

Think pie dough would work perhaps roll thinner or increase cooking time a bit

By: Linda

Linda — Mon, 31 Dec 2012 22:06:57 +0000

Yes, I think the pie dough would work great…and yes to the half & half!!

By: Phyllis

Phyllis — Mon, 31 Dec 2012 20:24:04 +0000

Could I replace the wonton wrappers with squares of pie dough and 1 tablespoon of cream with half & half?

By: Nancy Carol

Nancy Carol — Sun, 03 Jun 2012 02:05:49 +0000

I had homemade Ricotta… made with left over whey from a Mozzarella cheese making day… Love 50 ways to use store bought won ton wrappers… win win and yummy! Great appitizers!

By: Holiday Party 2011 | Afterlife Cafe

Holiday Party 2011 | Afterlife Cafe — Sat, 18 Feb 2012 16:58:34 +0000

[...] Potato knish w/creme fraiche & chive Chestnut Crostini with Mushroom Duxelle Ricotta Spinach Cups Provencal Puff Pastry Bits Roasted Shrimp with cocktail sauce Mixed Olives Pigs in a [...]

By: vegetarianepicurean

vegetarianepicurean — Tue, 20 Dec 2011 21:55:50 +0000

These are delicious. I made these awhile back and they are so tasty. Thanks for sharing such a wonderful recipe.

By: Creative Meals Made in a Muffin Tin | Yummly

Creative Meals Made in a Muffin Tin | Yummly — Fri, 07 Oct 2011 17:04:11 +0000

[...] Ricotta Spinach Cups (from Eating Well Living Thin) [...]

By: Ricotta Spinach Cups « vegetarian epicurean

Ricotta Spinach Cups « vegetarian epicurean — Sun, 02 Jan 2011 03:59:54 +0000

[...] Recipe is modified from an Eating Well, Living Thin recipe. [...]

By: Linda

Linda — Mon, 11 Jan 2010 22:30:28 +0000

The wonton wrappers I used are the standard ones you buy in the tofu section of the supermarket. I didn’t do anything special to them…simply sprayed with a little PAM.