Prep 10 mins
Cook 20 mins
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.
- 12 ounces fresh spinach
- 1⁄2 cup part-skim ricotta cheese or 1⁄2 cup low fat cottage cheese
- 1⁄2 cup finely shredded parmesan cheese, plus more for garnish
- 2 large eggs, beaten
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 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.
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!
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!
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.