Singing Moon Bites with Potato, Spinach and Cheese
Small moon-shaped baked bites made with soft potato, chopped spinach, and melty cheese. Tender inside, lightly golden outside, and designed for kids to enjoy easily with their hands.
Ingredients
- 300 g potato (pelada and cut diced small)
- 60 g spinach (finely chopped)
- 80 g shredded mozzarella cheese (of sabor suave)
- 1 unit egg (lightly beaten)
- 40 g breadcrumbs (more a poco extra si hace falta ajustar the mezcla)
- 15 ml olive oil (for brush the bandeja and the pieces)
- 1 g garlic powder (optional)
- 2 g salt (or to taste)
- 0.5 g black pepper (a pinch, optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Brush a baking tray with a little of the olive oil or line it with parchment paper lightly greased.
- 2
Place the potato in a small pot with water and cook for 10 to 12 minutes, until very soft. Drain well and mash in a large bowl until you have a thick mash.
- 3
While the potato cooks, finely chop the spinach. Add it to the bowl with the hot mashed potato so it softens slightly from the heat.
- 4
Add the shredded mozzarella cheese, egg, breadcrumbs, garlic powder, salt, and black pepper to the bowl. Mix very well until a soft, shapeable dough forms. If the mixture feels too wet, add a little more breadcrumbs.
- 5
With lightly oiled hands, take small portions of the mixture and shape them into compact moons or crescents. Place them on the prepared tray and brush the tops with the remaining olive oil.
- 6
Bake for 12 minutes at 200 °C / 400 °F. Carefully flip each moon bite and bake 10 to 13 minutes more, until firm and lightly golden around the edges.
- 7
Let them rest for 3 minutes before serving so the cheese can set slightly. Serve warm.
Chef tips
For a more even shape, first flatten a small portion of the mixture and then cut it with a crescent cutter, or shape the curve with a spoon. If you want a crispier texture, leave the pieces in the oven for 2 extra minutes, watching closely so they do not dry out.
Substitutions
You can replace the mozzarella with Monterey Jack or another mild melting cheese. The spinach can be swapped for finely chopped cooked chard. For a gluten-free version, use gluten-free breadcrumbs.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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