Tuesday, October 18, 2011

Parmesan Spinach Cakes

I tried this once and it was, TO DIE FOR!!! I think I'll be making this very frequently. I made a few changes to the recipe. I cooked them in a skillet with a little olive oil instead of in the oven. I thought the muffin pan could be messy to clean up later. I also used frozen spinach, just thawed it and stirred it in with the other ingredients. I used the cottage cheese instead of ricotta and Swiss instead of Parm. I also used garlic powder instead of fresh, but that's all a matter of what you have on hand. Delicious, easy, and quick to make.
(Picture coming soon)

Parmesan Spinach Cakes

From EatingWell:  September/October 2008
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
4 servings, 2 spinach cakes each Active Time: 15 minutes | Total Time: 40 minutes


  • 12 ounces fresh baby spinach
  • 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


  1. Preheat oven to 400°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.


Per serving : 141 Calories; 8 g Fat; 4 g Sat; 3 g Mono; 123 mg Cholesterol; 6 g Carbohydrates; 13 g Protein; 2 g Fiber; 456 mg Sodium; 560 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 medium-fat meat

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