Spinach 'Cookies'

foodnetwork.com

Valarie Halcin Breedlove

4 tablespoons (56 grams) unsalted butter

4 scallions, finely chopped

2 cloves garlic, finely chopped

One 10-ounce (283-gram) box frozen chopped spinach, thawed

2 large eggs, beaten

⅔ cup (75 grams) fine dry breadcrumbs

½ cup (80 grams) grated Parmesan cheese

½ cup (120 grams) fresh ricotta

2 ounces (57 grams) feta, finely crumbed (about ½ cup)

¼ cup (10 grams) chopped fresh flat-leaf Italian parsley

½ lemon, zested

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Ranch dressing, for dipping

Directions at foodnetwork.com

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