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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (498 votes)

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



READER'S COMMENT:
"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. "

57 Reviews for Parmesan Spinach Cakes

04/08/2013
Anonymous

I love these especially with a dollop of sour cream on top. Make extra leftovers taste great for breakfast. And, yes, fresh spinach is a must

Comments
01/27/2013
Anonymous
I will make this again...

Used fresh spinach...didn't have parmesan or ricotta...used white cheddar and silken tofu instead. Was yummy!

Comments
01/25/2013
Anonymous
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!

Easy
Comments
12/14/2012
Anonymous
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 !!

Comments
08/13/2012
Anonymous
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.

easy
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