Parmesan Spinach Cakes
Recipe from EatingWell

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


Parmesan Spinach Cakes


by 1  person


read comments


add your rating
add a comment

Prep Time: 15 mins
Total Time: 40 mins
Servings: 4 servings, 2 spinach cakes each
See More EatingWell Recipes
Ingredients
 
savings in
 
  • 12  ounces  fresh spinach, (see Note)On Sale
  • 1/2  cup  part-skim ricotta cheese, or low-fat cottage cheeseOn Sale
  • 1/2  cup  finely shredded Parmesan cheese, plus more for garnishOn Sale
  • 2    large eggs, beatenOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  freshly ground pepperOn Sale

Directions
1.
Preheat oven to 400 degrees F.
2.
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.
3.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4.
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.

Tips:
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
MAKE AHEAD TIP: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Nutrition information
Calories 141, Total Fat 8 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 123 mg, Sodium 456 mg, Carbohydrate 6 g, Fiber 2 g, Protein 13 g, Potassium 560 mg. Daily Values: Vitamin A 170%, Vitamin C 40%, Calcium 30%. Exchanges: Vegetable 1, Medium-Fat Meat 1.5. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review

Recommended Recipe:
Shredded Chicken and Corn Tostadas
Shredded Chicken and Corn Tostadas

Old El Paso Favorite Recipe! Put a flavorful chicken fiesta on your dinner table in less than 30 minutes!

See Recipe