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?
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.
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
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
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
Delicious I have made them several times and shared the recipe with family and friends. You can eat them cold so I always make a double batch! The only alteration I've made is that I use half Parmesan and half Mozzarella so they aren't so salty. Love these! Pros: Easy
Great and super healthy I made these as i needed something quick and healthy to make for dinner my son of 2 doesnt really like veggies but he ate it with a smile! I didnt have any parmezan cheese so i added qwark instead and some grated carrots melted some cheese on top they were awesome!! Thank you!!
really yummy I made these for my two year old and husband who hate veggies. They both loved them so much that I made some for my 83 year old aunt who also doesn't like veggies. They all got eaten and my family requested more. Pros: easy Cons: none
Decadent! I used frozen spinach and won't do that again because the water content was ridiculous. I ended up lining a strainer with a coffee filter and draining but even after it seemed as though I had strained as much as I could it still was somewhat swampy when I pressed it. I ended up talking small handfuls and squeezing the bejeebers out of it....ended up with an extra 3/4 cup of spinach juice in the bowl so I'm sure if I hadn't done that the final result would have been soup. The next time I make this I'll definitely eliminate all salt. I should have paid more attention to the reviewers who mentioned it was too salty. If I used a different cheese - like swiss? - maybe it wouldn't have been such a problem. This is so thick and delicious though that I think I'll be able to convince my son-in-law to ditch his favorite spinach casserole recipe that uses Pepperidge Farm stuffing mix and replace it with this. Pros: Creamy delicious texture Cons: Recipe as stated is too salty
These were absolutely delicious. These were absolutely delicious. I used the ricotta cheese and made nine instead of eight which ended up being the perfect amount using an average muffin pan. Very much resembles a quiche. Pros: easy low calorie
These were absoulutely delicious. I used the ricatta cheese and made nine instead of eight which ended up being the perfect amount using an average muffin pan. Very much ressembles a quiche. Pros: easy low calorie
Super healthy and low-carb I used fresh baby spinach and should have squeezed out more water because after baking they were soggy on the bottom...but still very good. I followed the recipe exactly (except using cottage cheese instead of ricotta--more protein and less carbs this way) and it works out perfectly. I think next time I'll add sun-dried tomatoes. Pros: Super healthy and low-carb Cons: A little bland
Tasty Bites There is so much you can do with these little morsels. I use non-fat ricotta cheese or cottage cheese and put in chopped water chestnuts and lower fat bacon bits. It makes a delicious lunch along with a fruit salad. Pros: Tasty filling and low calories
I made a double order of these for Canadian Thanksgiving dinner yesterday with low fat Ricotta cheese and they were a High Fives hit with everyone in the family and this recipe had to passed along for upcoming dinner. I have left overs so I am thinking that these will be fabulous used in an Omelette or along side an omelette instead of homefries.
I made these with frozen spinach- I unthawed a box and then let it drain and squeezed out any extra moisture- then prepared as usual. Baked them in the muffin cups and froze in two's- delicious healthy and easy!
Super easy healthy fast. Especially if you use frozen chopped spinach just thaw train and mix - no extra cleaning of a food processor or extra time chopping. Works great as finger food. Add some nutmeg to enhance the flavor of the spinach (and definitely some red pepper flakes). Great side dish appetizer or use to satisfy evening munchies.
These have been a favorite from the time my Sept/Oct 2008 magazine arrived. We enjoyed the Spinach version so much that with the arrival of Spring last year I started making them with winter greens which were equally well received! I have to make extra when I serve them at dinner parties for my friend to take home...along with the recipe.
I use well-drained frozen spinach and fat-free cottage cheese. Have made with 4 egg whites instead of the 2 whole eggs and it works just as well. I also add 1 tsp. dried dill weed for additional spice. I love this recipe! It's delicious and versatile; it goes with so many meals - a side for dinner a perfect brunch food or pair it with some fruit and vegetarian sausage and suddenly you've worked a serving of vegetables into breakfast!
The only addition this recipe really needs is a big spoonful of harissa (spicy red pepper paste) mixed into the spinach-cheese base. The harissa provides a huge flavor boost! Other than that I used lowfat cottage cheese and frozen spinach that was not just drained but squeezed of water - no problems with too much moisture.
I have a very similar recipe made in a pie pan... I stick a knife in the center (the same as you would to test a pumpkin or custard pie) and when it comes out clean I know it's cooked properly. I also vary the cheese I use... feta is good. Also sometimes reduce the egg and add a 1/4 of extra virgin olive oil for a different taste.
I made these for Thanksgiving Dinner and they were a huge hit plus the left overs were fabulous the next day. My mouth is watering reading this recipe again and on my "to make" list for Saturday Night Date Night this week.
Since I too augmented the recipe with other spices (italian spices and pinch of cayenne pepper) I gave this a 'good' instead of 'great' rating. They weren't watery but then again I made a 1/2 recipe and with the extra spices they were very good. I'd add some nutmeg the next time. And I think they need to be baked a little longer so they get a little more brown on top. A nice healthy veggie alternative.
I too squeezed out the spinach and used low fat cottage cheese and additional spices. But rather than using a muffin tin I used a pie/tart plate and cut into wedges. Perhaps the additional space allowed the moisture to evaporate more readily. This made a nice addition to my lunch the following day.
These are AMAZING! I've never had them turn out watery and I've made them several times. I use baby spinach and try it well in a salad spinner before putting it in the food processor. Serving them with ripe red and yellow tomatoes on the same plate is a lovely (and delicious) presentation.
We had this last night and I just finished eating the leftovers for my lunch! This dish is fantastic -- super easy to make and it has a wonderful taste! We followed the directions exactly and it came out perfectly. After using the food processor on the spinach it took 10-12 paper towels to get the moisture out of the spinach but the result was heavenly!!!
These are WONDERFUL!! Used the leftover in scrambled eggs with a little feta. Also made the original recipe and added chopped sauteed mushrooms mild green chilis and jack cheese instead of parm for fabulous enchilada stuffing. Really great!
VERY tasty and easy to make! I used frozen chopped spinach thawed and drained/squeezed well and I added a pinch of nutmeg. Also when they were done a pinch of shredded parm on top and browned them under the broiler.
A little alteration... I'm using a very limited kitchen to make this so the recipe was different but still DELICIOUS! I used grated organic sharp cheddar for the parm and almond milk for the ricotta. I had no garlic so I used seasoning salt sea salt & chives. I let them bake for 20 minutes and didn't have a muffin pan so I used a regular brownie pan and just shaped them with my hands (which was messy and difficult but worked). I used a fork to test the consistency after 20 minutes and they were perfect! I just had one and they're so delicious. 5 stars because although I didn't follow the recipe verbatim it's a stand-up dish that can taste wonderful with alterations:)
Love these! I always have frozen spinach on hand so I took 10 ounces of that and drained it very well chopped it finely then proceeded with the recipe. It seemed a little light on flavor so I used double the garlic and Parmesan Reggiano for a more robust flavor. Delicious! Pros: Easy Cons: Fresh spinach not necessary
Spinach Cakes using Cottage Cheese I tried out this recipe today. My one change was to add 1/8 tsp nutmeg and used low-fat cottage cheese. The spinach cakes turned out very good though a little bland with the cottage cheese. I will make these again in the future but will be sure to use ricotta cheese. Also the nutmeg was very light in taste and I will probably try 1/4 tsp instead. Also to add more flavor increase the garlic to at least 2 cloves. I may add a small shallot also as I like garlic and shallots with wilted spinach. Pros: Good side dish with meat or fish Cons: Should have used ricotta cheese