Parmesan Spinach Cakes

Parmesan Spinach Cakes

62 Reviews
From: EatingWell Magazine, September/October 2008

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 ounces fresh spinach, (see Note)
  • ½ cup part-skim ricotta cheese, or low-fat cottage cheese
  • ½ cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  4. 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.
  • Equipment: Muffin pan with 12 ( ½-cup) muffin cups
  • Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
  • Weights & Measures 10 ounces trimmed mature spinach=about 10 cups raw 10 ounces baby spinach=about 8 cups raw

Nutrition information

  • Serving size: 2 spinach cakes
  • Per serving: 141 calories; 8 g fat(4 g sat); 2 g fiber; 6 g carbohydrates; 13 g protein; 182 mcg folate; 110 mg cholesterol; 1 g sugars; 0 g added sugars; 8,316 IU vitamin A; 24 mg vitamin C; 310 mg calcium; 3 mg iron; 448 mg sodium; 562 mg potassium
  • Nutrition Bonus: Vitamin A (166% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (31% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ medium-fat meat

Reviews 62

January 13, 2019
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By: GREENIE2600
I followed the recipe to the letter, and these didn't really work out for me. I was expecting something vaguely quiche-like in texture. Instead, I got spinach mush which bound together (barely) well enough to stay in a muffin-like shape. The flavor wasn't great, either. This recipe needs to be significantly reworked, starting with the binding. Maybe adding panko crumbs would help?
October 01, 2018
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By: Beulah
These are REALLY good. Even cold -- no need to heat them up. I used low-fat cottage cheese and substituted 1/4 cup feta for 1/4 cup of the parm. I would leave out the salt next time -- the parm. is salty enough IMHO. I often substitute cayenne for regular pepper and did in this -- gives them a nice kick. Even if you fill the muffin tins up high -- they shrink down so I'd fill cups even fuller next time including tamping the mixture down a bit with the rounded side of the spoon.
February 25, 2017
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By: Sherry
Would make again - but ti would double or triple recipe because they came out small in my large muffin pan.
February 07, 2017
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By: Denise Mayse
Make this all the time, just add some chopped cooked shrimp - like it a lot : )
January 05, 2016
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By: EatingWell User
Almost too moist Delicious. Next time I may use frozen spinach so I can squeeze out some of the moisture. Other than that, they are healthy, delicious and easy!
December 25, 2014
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By: EatingWell User
Delicious and easy to prepare I made these for a holiday party. In a pinch for time, I bought 2 pkgs frozen spinach and, after thawing, wrung the spinach in cheesecloth. I added an extra egg and 1/4 cup more ricotta. I also sprinkled a little freshly grated Parmesan on top of each cup before baking. It made 12 cakes, filling the pan. Yummy! Pros: Quick dish and saves well
November 05, 2014
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By: EatingWell User
I made these with homemade ricotta cheese, heavy on the garlic, omitted the salt and used fresh spinach and romaine lettuce since I didn't have enough spinach on hand. Turned out great. Thanks.
April 15, 2014
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By: EatingWell User
These are good and filling! I didn't add any salt but added some green onions. I also put in more garlic and they turned out to be really good! They are very heavy in spinach flavor so I put them on rice crackers to even it out. Pros: Easy to make Cons: needed some extra flavor
August 01, 2013
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By: aandjseidenberg
better than the frozen famous brand I used fake eggs and the fat free cottage cheese 103 cal 2.9 total fat, 5.1 carb 13.1 protein Pros: easy to make Cons: could be made healthier see my comment
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