Parmesan Spinach Cakes

Parmesan Spinach Cakes

61 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • 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 61

January 13, 2019
profile image
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
profile image
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
profile image
By: Sherry
Would make again - but ti would double or triple recipe because they came out small in my large muffin pan.
January 05, 2016
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
July 20, 2013
profile image
By: EatingWell User
Nice side These are good but the recipe needs a little tweaking. No salt and 1/8 teaspoon of cayenne instead of the pepper. Also, the recipe notes suggest mature not baby spinach and that may add more depth of flavor. I followed the recipe except made 6 cakes not 8, and my complaint was that it was too salty. One cake was enough for a serving. The spinach mixture gets watery fast so it should go into the muffin tins and oven right away. Once baked they were not watery at all. My husband is not big on cooked spinach and thought these were okay. Pros: easy and quick Cons: too salty
More Reviews