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Parmesan Spinach Cakes

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Source: © EatingWell Magazine

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Reviews: 2 See Reviews

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Active Time:  15 Minutes
Total Time:  40 Minutes
Yield:  4 servings, 2 spinach cakes each

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

RECIPE INGREDIENTS

12 ounces fresh spinach (see Note)

1/2 cup part-skim ricotta cheese or low-fat cottage cheese

1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using. Weights & Measures 10 ounces trimmed mature spinach=about 10 cups raw 10 ounces baby spinach=about 8 cups raw

Parmesan Spinach Cakes Recipe at Cooking.com

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DIRECTIONS

Preheat oven to 400°F.

Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 07/01/2009

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Nutrition Facts per Serving
Yield: Yield: 4 servings, 2 spinach cakes each

Calories:

141

Fat. Total:

Protein:

13g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

123mg

Sodium:

456mg

% Cal. from Fat:

51%

Spotlight Recipe Review

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Rating:

by: Peggy

Reviewed: 04/04/2011

Parmesan Spinach Cakes !

This recipe is quick, easy and so delious. Great if your watching your weight. . I used frozen chopped spinach only because I didn't have fresh spinach available at the time (sqeezed most water out after thawing 2 boxes chopped spinach).Parmesan Spinach Cakes are so delious.

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