You are here

Carmelized Onion and Spinach Bites

Carmelized Onion and Spinach Bites


  • 2 tablespoons olive oil
  • 2 Vidalia or other sweet onions (about 1 1/2 pounds), peeled, cut lengthwise into quarters, and thinly sliced
  • 1/2 teaspoon fine sea salt
  • 1/4 cup finely chopped walnuts
  • 1 clove garlic, finley chopped
  • 12 ounces frozen leaf spinach, defrosted and squeezed dry
  • 1/8 teaspoon freshly grated nutmeg
  • freshly ground black pepper, to taste
  • 1 egg, well beaten
  • 2 ounces Parmesan, finely grated
  • Cooking spray


  1. In a large nonstick skillet, heat oil over medium-high heat. Add onions and salt. Cook, stirring often, until golden, about 10 minutes. Reduce heat to medium, stir in walnuts, and continue cooking until mixture is a deep golden brown, about 5 minutes more. Stir in garlic and cook 30 seconds. Stir in spinach and cook, breaking up clumps with a fork, about 5 minutes. Transfer mixture to a bowl and cool to room temperature. Stir in nutmeg, pepper, egg, and all but 3 tablespoons of cheese.
  2. Preheat oven to 350 degrees. Coat two mini muffin pans with cooking spray. Divide spinach mixture among the tart pans, about 1 rounded tablespoon each. Tuck in any loose bits that stick up and sprinkle tops with remaining cheese.
  3. Bake for 10 to 12 minutes or until edges are set. Remove from pans, place on a plate, and serve warm or at room temperature.


  • Recipe courtesy of Gabrielle Revere.

Nutrition Information

Per serving: 46 kcal cal., 3 g fat) (3 g carb., 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment