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    You are in: Home / Recipes / Parmesan Spinach Cakes Recipe
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    Parmesan Spinach Cakes

    Parmesan Spinach Cakes. Photo by French Tart

    1/1 Photo of Parmesan Spinach Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    JanuaryBride's Note:

    Recipe from Eating Well. States, "If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes." I can't wait to try them! They suggest using them as a light, vegetarian lunch. This will serve 4 as a main dish (2 per person) or 8 if you are just serving 1 to each person as a side dish.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Pulse spinach in three batches in a food processor until finely chopped.
    3. 3
      Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
    4. 4
      Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
    5. 5
      Bake the spinach cakes until set, about 20 minutes.
    6. 6
      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.
    7. 7
      Serve warm, sprinkled with more Parmesan, if desired.

    Ratings & Reviews:

    • on March 29, 2014


      Delicious! I halved the recipe and baked in ramekins. I added maybe a tablespoon of minced onion. I wish I would have made the whole batch to enjoy later. Thanks for posting this keeper recipe!

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    • on November 28, 2013


      A friend brought these to have for breakfast when we were at a weeklong conference- what a treat! I've made them several times since, and really enjoy having them on hand for 'on the go' breakfast before long day @ work. Have used whole milk ricotta as well- rich and creamy results! Thanks for a winning recipe!

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    • on January 29, 2011

      These were really good!

      I did add a little more garlic and some diced red pepper. I had just a bit left over from a pepper I roasted, so I just used it up.

      I had 1 working lunch so I served these with a big bowl of white bean and potato soup and some crusty bread. A nice lunch.

      I made a simple white cheese sauce. Very little that I served on top of the spinach cakes. Just a bechemel and parm. Nothing too thick, which was a nice garnish.

      Very nice! Turned out perfect.
      Second time, just wanted to mention that made them for a baby shower yesterday and again they were a hit. I made them in the baby colors for cups, but made baby "sized" ones so they were bite size. Everyone loved them and asked for the recipe. I again added a little cheese as a garnish but this time just a little melted gruyere right at the end on top of the spinach cake. I really think the fresh spinach is perfect for this and I also again added a little red pepper just for color. But ricotta is my choice, but I think either would work well.

      It is just a great fresh flavor. Nothing hard and very good. I love ow easy it is and they come out like little muffins. This is a definite make over and over recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Parmesan Spinach Cakes

    Serving Size: 1 (81 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 77.5
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 2.2 g
    Cholesterol 56.7 mg
    Sodium 242.3 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 1.0 g
    Sugars 0.3 g
    Protein 7.1 g

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