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1
Place spinach and water in large microwave-safe bowl.
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2
Cover bowl with large dinner plate.
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3
Microwave on high power until spinach is wilted and decreased in volume by half, about 4 minutes.
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4
Using potholders, remove bowl from microwave and keep covered, 1 minute.
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5
Carefully remove plate and transfer spinach to colander set in sink.
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6
Using back of rubber spatula, gently press spinach against colander to release excess liquid.
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7
Transfer spinach to cutting board and chop finely.
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8
Transfer spinach to clean kitchen towel and squeeze to remove excess water.
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9
Place drained spinach in large bowl.
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10
Add remaining filling ingredients and mix until thoroughly combined.
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11
(Filling can be made up to 24 hours in advance and stored in the refrigerator.)
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12
Grease 24 cup mini muffin pan.
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13
Carefully fill each mini-muffin cup with filling.
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14
You will have just enough filling to fill all the cups.
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15
Bake at 350 degrees for 25-30 minutes.
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16
Check at 25 minutes with toothpick.
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17
If it comes out clean then the bites are finished.
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18
Remove each bite from the muffin tin using a small spoon and cool on a cooling rack.
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19
Bites can be frozen and reheated later.
