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Parmesan Spinach Cakes

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  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
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
Part of These Recipe Collections Find Similar Recipes »
 Savory Muffins
Nutrition Facts per Serving
Yield:   4 servings, 2 spinach cakes each
Calories: 141
Fat. Total: 8g
Protein: 13g
Carbohydrates, Total: 6g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 123mg
Sodium: 456mg
% Cal. from Fat: 51%
Spotlight Recipe Review See all 2 reviews »

Rating: 1
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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