Ingredients

1 pound canned artichoke hearts, drained and chopped
10 oz. frozen chopped spinach, thawed and drained
1 C. part skim ricotta cheese
2 eggs, beaten
1 clove garlic, minced
1/4 C. red onion, minced
1/2 tsp. fresh oregano, minced
1/4 C. part skim mozzarella cheese, shredded
salt and pepper, to taste
nonstick cooking spray

Cooking Instructions

Preheat oven to 350 degrees F. Mix all ingredients together in a large bowl. Spray mini muffin tins with nonstick cooking spray; fill with popper batter. Bake 25 to 30 minutes. Remove from oven, and serve.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)