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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • on February 28, 2010

      I wasn't sure if I was going to give this 4 or 5 stars. Tasted good, but they were't quite what I expected, and didn't come out as pretty as French Tart's.Then my son, who is hard to get vegetables into, took a bite and said these are good and started shoveling them in. 5 stars now. I did a half batch and chopped the spinach by hand. For 12 ounces of spinach I would bring out the food processor. Used cottage cheese because I had more to do with the leftovers of that. Thank you. Apparently it IS easy being green.

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    • on February 03, 2010

      I made half a recipe to serve with Chicken Saltimbocca With Lemon Sauce. Great side dish. I quickly made them and put into the oven, then started the chicken. Done at the same time. DH really like them.

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    • on January 29, 2010

      These were so easy to make and were truly delicious JB! I cut the recipe back to make 4 large cakes in ramekins, 2 each for lunch today. I also added a twist of fresh nutmeg to the mixture and an extra clove of garlic, we are garlic fiends! Made for the Aussie/NZ recipe swap and very much enjoyed! Merci encore, FT:-)

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    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
    50%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 56.7 mg
    18%
    Sodium 242.3 mg
    10%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.3 g
    1%
    Protein 7.1 g
    14%

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