Parmesan Spinach Cakes

Submitted by januarybride

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 8 cakes
• Serves: 8

ingredients

• 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 (or parmesan cheese substitute, like asiago)
• 2 large eggs, beaten
• 1 garlic clove, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

directions

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped.
3. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
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. Bake the spinach cakes until set, about 20 minutes.
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. Serve warm, sprinkled with more Parmesan, if desired.

Reviews

[Lucky in Bayview]

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!

 

[Savvychef in the Ro]

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!

 

[SarasotaCook]

These were really good!<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>Very nice! Turned out perfect.<br/>----------------------------------------------------<br/>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.<br/><br/>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.

 

[BumblingBs]

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.

 

[adopt a greyhound]

I made half a recipe to serve with Recipe #212563. 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.