New This Month

You'd never guess these tiny skulls are actually quite wholesome for a Halloween party. They're cut from a baked custard of spinach, basil, and ricotta cheese, then arranged on crackers. A black cardstock "coffin" makes a fitting bed for the skeletal snacks.




Cook's Notes

Be sure spinach is completely dry. Frozen spinach can be substituted for fresh: cook, drain, and press excess moisture from a colander.

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How would you rate this recipe?
  • Joshuabsu
    25 OCT, 2010
    These have a great taste, but the skull is very hard to cut out and have them not tear. I recommend using cutters with less detail. I purchased the exact set that was used for these and the cat, ghost, and bat cutters worked much easier.
    • aimeedanger
      26 OCT, 2018
      I don't see how you can get 3 dozen of these out of a 10" springform pan. Is it more than one pan or am I missing something?
  • pegjudd
    28 OCT, 2017
    Good flavor, but impossible to work with. I used fresh spinach. When it came out of the spring form pan it was too wet to roll out ... I had to press it out with my fingers. Not worth the time and trouble!
  • Suzie the Foodie
    24 OCT, 2011
    I absolutely agree with Joshuabsu. These are delicious but I had the same issue with cutting out the skulls and I had exactly the same cutter too. It was a little too fibrous to cut out the detail of the eyes and nose. I made half moons with a circle cutter quite easily in comparison.

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