Healthy Spinach Cheese Cakes

Healthy Spinach Cheese Cakes created by loof751

Delicious way to eat spinach. You can substitute the cottage cheese for part-skim ricotta cheese and the two laughing cow cheese wedges for ½ cup finely shredded Parmesan cheese.

Ready In:
40mins
Serves:
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ingredients

directions

  • Preheat oven 400 degrees.
  • Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl.
  • Add cottage cheese (ricotta cheese), laughing cow cheese, eggs, garlic, and pepper; stir to combine.
  • Coat muffin pan with cooking spray. Divide the spinach mixture among cups to very top.
  • Bake spinach cakes until set, about 25 minutes. Let stand in the pan for 5 minutes. Serve warm.
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"Delicious way to eat spinach. You can substitute the cottage cheese for part-skim ricotta cheese and the two laughing cow cheese wedges for ½ cup finely shredded Parmesan cheese."

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  1. katherineshepard
    This is a really nice way to prepare spinach since it is both healthy and flavorful. The whole family ate it. I used cottage cheese and parm. Based on others reviews, I added crushed red pepper flakes to the spinach mixture. Thanks for sharing
  2. College Gal
    This was very flavorful and easy to make. I would recommend allowing the laughing cow to come to room temp-- it didn't mix very well at all cold. I will make again!
  3. loof751
    Healthy Spinach Cheese Cakes Created by loof751
  4. loof751
    These spinach cakes are terrific! I subbed parmesan for the laughing cow as you suggested in your intro, otherwise made as directed. I sprinkled a bit of crushed red pepper flakes on top when I served it; I would probably use that instead of black pepper in the mixture next time. Easy to make, savory and delicious - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
  5. loof751
    These spinach cakes are terrific! I subbed parmesan for the laughing cow as you suggested in your intro, otherwise made as directed. I sprinkled a bit of crushed red pepper flakes on top when I served it; I would probably use that instead of black pepper in the mixture next time. Easy to make, savory and delicious - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
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