Health Tips > Recipes > Appetizers > Spinach Ricotta Dumplings

Spinach Ricotta Dumplings

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  • 2 lbs. frozen spinach, defrosted and well-drained
  • ¾ cup parmesan cheese, grated
  • 1 cup low-fat 1% cottage cheese
  • 1 cup part-skim ricotta cheese
  • 3 eggs
  • 3 egg whites
  • ¾ cup onion, minced
  • 1 tsp. chicken base
  • 1 ½ cups Italian bread crumbs
  • Salt, pepper and Italian seasonings to taste
  • Nutmeg to taste
  • Your favorite pasta sauce (to serve with)


  1. Preheat oven to 350 F.
  2. Mix the first 11 ingredients together.
  3. Roll into balls using your hands or an ice cream scoop.
  4. Place dumplings onto a non-stick cookie sheet or a baking sheet covered with parchment paper.
  5. Bake for 30 minutes.
  6. Serve with your favorite pasta sauce.

Nutritional Analysis
Calories: 57
Sodium: 214 mg
Fat: 2 g
Fiber: 1 g
Saturated Fat: 1 g
Carbohydrates: 7 g
Protein: 5 g
Cholesterol: 4 g   

*Tip: to drain spinach, place two large handfuls of defrosted spinach into the middle of a kitchen towel. Fold over and wring from both sides over the sink to squeeze out as much liquid as possible.

Recipe provided by Kathy Duran-Thal, RDN, LDCooper Clinic Nutrition Services