Ricotta and Spinach Rice Cake Toppers
Wholesome and satisfying, these ricotta and spinach rice cake toppers bring a delightful blend of creamy cheese and fresh greens to your snack time.
5 min
Prep
7 min
Cook
4
Serves
120
Calories
Macros · per serving
5g protein
15g carbs
5g fat
Ingredients
For 4 servings
- 4 rice cake
- 1 cup ricotta cheese
- 1 cup fresh spinach
- 1 lemon
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the fresh spinach thoroughly under cold water, then pat dry with a clean towel.
- 2
In a medium pan, heat 1 tablespoon of olive oil over medium heat.
- 3
Add the spinach to the pan and sauté for 2-3 minutes until wilted.
- 4
Remove the pan from heat and allow the spinach to cool slightly.
- 5
In a mixing bowl, combine the ricotta cheese, sautéed spinach, juice of half a lemon, and a pinch of salt and black pepper.
- 6
Stir the mixture until well combined.
- 7
Divide the ricotta mixture evenly among the rice cakes, spreading it gently over the top.
- 8
Drizzle remaining olive oil over the prepared rice cakes and add a final squeeze of lemon over each.
- 9
Serve immediately.
Cook it this week.
NeatEat plans Ricotta and Spinach Rice Cake Toppers — and the rest of your week — around your budget, groceries included.